Description
These Grilled Korean Beef Skewers are marinated in a flavorful blend of soy sauce, apple sauce, ginger, garlic, and Korean chili paste, then grilled to perfection to achieve a deliciously charred and tender bite. Perfect for a gathering or a tasty weeknight meal, they pair wonderfully with rice, noodles, or fresh cucumber slices.
Ingredients
Marinade / Grilling Sauce
- 4 ounces apple sauce (1 small individual carton)
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- ⅓ cup brown sugar
- 2 teaspoons sesame oil
- 3 tablespoons grated fresh ginger
- 6 cloves fresh garlic, finely minced
- 2 tablespoons go-chu-jang (Korean chili paste), more to taste
Beef
- 2 pounds flank steak, ribeye, flat iron steak, or filet
Gremolata (Optional)
- 4 medium scallions, finely chopped
- 3 tablespoons finely chopped fresh cilantro (or curly parsley)
- 1 tablespoon fresh ginger, finely chopped
- Finely grated zest of 1 lemon
- 1 tablespoon finely chopped fresh mint
- 1 small garlic clove, finely minced
- 1 teaspoon sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together apple sauce, soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and go-chu-jang until fully combined. Set aside.
- Reserve Sauce: Pour out ¾ cup of the marinade into a separate container and refrigerate; this will be used later for basting.
- Marinate the Beef: Cut the beef into ¼-inch slices against the grain. If needed, freeze the meat for 20 minutes beforehand for easier slicing. Combine the beef slices with the remaining marinade in a large zip-lock bag or a bowl, ensuring all beef is well coated. Seal the bag, removing excess air, and massage gently. Refrigerate for 2 to 24 hours for optimal flavor.
- Preheat Grill: Heat your grill to high, around 475-500°F (246-260°C). Clean the grates with a wire brush and oil them to prevent sticking.
- Assemble Skewers: Thread the marinated beef strips accordion-style onto skewers, leaving about an inch free at the pointed ends.
- Grill the Skewers: Place the skewers on the grill and cook for 3-4 minutes on the first side until they release easily from the grill. Flip, then brush the beef with the reserved marinade. Continue grilling, flipping and basting every 2-3 minutes, until beef is golden brown with some charred spots.
- Rest the Meat: Transfer the skewers to a clean pan, brush with more reserved sauce, tent loosely with foil, and let rest for 3-4 minutes before serving.
- Prepare Gremolata (Optional): Combine scallions, cilantro, ginger, lemon zest, mint, garlic, and sesame seeds in a bowl. Sprinkle over the finished skewers or serve at the table as a garnish.
- Serve: Enjoy the beef skewers with steamed rice, Asian noodles, sliced cucumbers, and gremolata if desired.
Notes
- Freezing the beef for 20 minutes before slicing makes it easier to cut thin, uniform slices.
- Marinate for at least 2 hours, but overnight (up to 24 hours) will yield more tender and flavorful meat.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Adjust go-chu-jang quantity based on your desired spice level.
- Use low sodium soy sauce to control saltiness in the marinade.
- The gremolata is optional but adds a fresh, herbaceous counterpoint to the rich beef.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
