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Korean Barbecue Steak Kabobs

16 INGREDIENTS • 14 STEPS • 4HRS 50MINS

Korean Barbecue Steak Kabobs

Recipe

5.0

1 rating
These Korean Barbecue Steak Kabobs are out-of-this-world wonderful – these are the kabobs that had the neighbors running over to ask “What the heck wonderful thing are you grilling now?"
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These Korean Barbecue Steak Kabobs are out-of-this-world wonderful – these are the kabobs that had the neighbors running over to ask “What the heck wonderful thing are you grilling now?"
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

4HRS 50MINS

Total Time

$2.47

Cost Per Serving

Ingredients

Servings
12
us / metric
Kabobs
Beef Tenderloin
905 g
Beef Tenderloin
cut into 1 1/2-inch cubes
Red Bell Pepper
2
Red Bell Peppers
sliced into 1 1/2-inch pieces
Orange Bell Pepper
2
Orange Bell Peppers
sliced into 1 1/2-inch pieces
Yellow Bell Pepper
2
Yellow Bell Peppers
sliced into 1 1/2-inch pieces
Red Onion
1
Large Red Onion
cut into 1 1/2-inch pieces
Korean Barbecue Sauce
Pear
110 g
Grated Pears
peeled beforehand
Yellow Onion
80 g
Grated Yellow Onions
Garlic
6 cloves
Garlic, minced
Fresh Ginger
1/2 tsp
Freshly Grated Fresh Ginger
Low-Sodium Soy Sauce
120 mL
Low-Sodium Soy Sauce
Dark Brown Sugar
110 g
Dark Brown Sugar
Sweet Chili Sauce
4 Tbsp
Sweet Chili Sauce
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
or Sriracha
optional
Marinade
Toasted Sesame Oil
4 Tbsp
Toasted Sesame Oil
Glaze
Corn Starch
1 Tbsp
Corn Starch
Water
3 Tbsp
Water

Nutrition Per Serving

VIEW ALL
Calories
309
Fat
18.5 g
Protein
16.6 g
Carbs
20.1 g
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

Author's Notes

Yields 12 to 14 kabobs.

Cooking Instructions

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step 1
Whisk the Pears (110 g), Yellow Onions (80 g), Garlic (6 cloves), Fresh Ginger (1/2 tsp), Low-Sodium Soy Sauce (120 mL), Dark Brown Sugar (110 g), Sweet Chili Sauce (4 Tbsp), and Crushed Red Pepper Flakes (1 tsp) together in a small bowl.
step 2
Divide the sauce: 1/3 for the marinade, and 2/3 for the glaze.
step 3
Combine 1/3 of the Korean Barbecue Sauce together with the Toasted Sesame Oil (4 Tbsp); this is your marinade. Reserve and refrigerate remaining Korean Barbecue Sauce.
step 4
Place Beef Tenderloin (905 g) in a large freezer bag and pour the marinade over the top. Seal bag and gently squeeze/toss to coat. Refrigerate for at least 4 to 6 hours.
step 5
Place the remaining Korean Barbecue Sauce into a small saucepan over medium-low heat until it just starts to simmer.
step 6
Mix Corn Starch (1 Tbsp) and Water (3 Tbsp) together and pour mixture into the pan, stirring constantly. Continue to simmer for 5 minutes, stirring occasionally.
step 7
While it is simmering, give it a taste, and if you want it a little bit hotter, add another teaspoon of red pepper flakes or Sriracha. If you want it sweeter, add brown sugar to taste. Remove from heat. Sauce will thicken as it cools.
step 8
If grilling, grease and preheat grill to medium-high heat.
step 9
If using wooden skewers, soak in water for at least 30 minutes before grilling or broiling. If using metal skewers, skewer away. Thread marinated beef and Red Bell Peppers (2), Orange Bell Peppers (2), Yellow Bell Peppers (2), and Red Onion (1) onto skewers.
step 9 If using wooden skewers, soak in water for at least 30 minutes before grilling or broiling. If using metal skewers, skewer away. Thread marinated beef and Red Bell Peppers (2), Orange Bell Peppers (2), Yellow Bell Peppers (2), and Red Onion (1) onto skewers.
step 10
Grill kabobs until lightly charred all over, approximately 2-3 minutes per side, brushing lightly with half of the Korean Barbebue Sauce. You can check the meat cubes for doneness if desired - you don't want to overcook.
step 11
Let rest 5 minutes before serving. Serve with reserved Korean Barbecue Glaze.
step 11 Let rest 5 minutes before serving. Serve with reserved Korean Barbecue Glaze.
step 12
OVEN INSTRUCTIONS: Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
step 13
Evenly space kabobs on baking sheet, brush with half of the Korean Barbecue Glaze and bake 12-16 minutes, turning once OR until meat reaches desired doneness (cooking time will vary depending on each side, so you can check a chunk of the meat for doneness if desired).
step 14
Let rest 5 minutes before serving. Serve with reserved Korean Barbeque Glaze.
step 14 Let rest 5 minutes before serving. Serve with reserved Korean Barbeque Glaze.
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