No ImageKorean Beef Skewers

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  1. Kelly McCormick

    I think my husband would ask me to marry him all over again! I made these last weekend and he about died over how delicious they are! We couldn’t find the gochujang or the light miso. Instead we used a packet of miso soup mix (a small individual packet). These were so tender and flavorful! He insisted I make them again (like every week) ;) so here we go again as they are on our July 4th menu. I found the light miso so I’ll use that this time instead of the packet. Seriously, try these~~~

    xxxxxyyyyy

  2. Sharon

    I’m sure these seasonings would be delicious with chicken or pork but I’m not sure how long I should marinate those proteins. I would also be baking these rather than using a grill if that matters.

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  3. Patricia

    I made these last summer, along with lemon chicken skewers, for a party for 40 people. I actually grilled them before people started to arrive, then put them in a warm oven covered in foil. They were a huge hit! I am making them again soon for a party of four, and will not marinate or cook them ahead of time – but I probably will speed things up by fixing the marinade ahead of time, so I can just start the marinating at the appropriate time. I think the meat would be fine marinated a little longer than 30 minutes but would worry about the texture of thin strips left too long, especially overnight or all day.

    xxxxxyyyyy

  4. Aron

    I made this for dinner tonight and it was excellent! Easy, quick and versatile! My husband AND 3 children (ages 7, 4 and 2) all loved it which is a rarity. This will be added to my go-to recipe binder. Thanks for the yummy meal! I made a batch with strip steak and another with pork tenderloin. Both were delicious!

  5. Marianne | Basil and Bubbly

    I seriously felt like I had gotten to the end of the internet looking for a korean beef recipes that actually had some flavor — all of the ones I’d found before fell flat. However, I made this last night and it was wonderful! I was too lazy to skewer, so I just cooked in my cast-iron like suggested. I’d never used ( or heard of ) the gochujang before — it was definitely that “secret ingredient” that our local restaurant uses that we could never reproduce until now. Thank you SO Much!

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