RECIPE
16 INGREDIENTS14 STEPS4HR 50MIN

Korean Barbecue Steak Kabobs

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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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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?"

4HR 50MIN

Total Cooking Time

16

Ingredients
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Kabobs
2 lb
Beef Tenderloin
cut into 1 1/2-inch cubes
2
sliced into 1 1/2-inch pieces
2
sliced into 1 1/2-inch pieces
2
sliced into 1 1/2-inch pieces
1
cut into 1 1/2-inch pieces
Korean Barbecue Sauce
3/4 cup
Grated Pears
peeled beforehand
1/2 cup
6 cloves
Garlic , minced
1/2 tsp
Freshly Grated Fresh Ginger
1/2 cup
Dark Brown Sugar
1/4 cup
Sweet Chili Sauce
1/2 Tbsp
Crushed Red Pepper Flakes
Sriracha
(optional)
Marinade
1/4 cup
Toasted Sesame Oil
Glaze
3 Tbsp
Water
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Author's Notes

Yields 12 to 14 kabobs.

Directions

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Step 1
Whisk the Pears (3/4 cup) , Yellow Onions (1/2 cup) , Garlic (6 cloves) , Fresh Ginger (1/2 tsp) , Low-Sodium Soy Sauce (1/2 cup) , Dark Brown Sugar (1/2 cup) , Sweet Chili Sauce (1/4 cup) , and Crushed Red Pepper Flakes (1/2 Tbsp) 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 (1/4 cup) ; this is your marinade. Reserve and refrigerate remaining Korean Barbecue Sauce.
Step 4
Place Beef Tenderloin (2 lb) 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 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 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.

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