Korean Beef Skewers (Grill, Broil or Air Fry!)

This Korean Beef Skewer recipe is loaded with vibrant flavor, can be prepped ahead and works beautifully as a main entrée, for rice bowls, salads, sandwiches, pizzas and more!

We've been grilling these Korean Beef Skewers all summer and enjoying them for lunch, dinner and easy entertaining! I gave the recipe to my daughter, Cait, and daughter-in-law, Lindsay, for testing. They also reported huge thumbs up from their families!

They're lip-smacking delicious, can be prepped ahead and are perfect for an easy everyday meal. They're also great for entertaining! They've definitely won the hearts of all who have gathered around our tables!

Ingredients you'll need for these Korean Beef Skewers

These Korean Beef Skewers come together with a handful of pantry staples and a few fresh ingredients.

For the marinade/grilling sauce:

• Applesauce - Applesauce? Yes! It not only bulks up the sauce without adding a lot of extra calories, but applesauce also helps tenderize the meat and keeps it moist.
• Low-sodium soy sauce - For that signature savory, umami depth without making it too salty.
• Rice vinegar - Balances the sweetness with a hint of tangy acidity.
• Brown sugar - Enhances caramelization on the grill.
• Sesame oil - Adds a layer of warm, toasty flavor.
• Fresh ginger & garlic - Lots of it! These two bring bold aromatic flavor.
• Gochujang - If you're not familiar with Gochujang, it's a Korean fermented chili paste that adds heat and a unique deliciousness. You can find it in most grocery stores these days in the Asian section or online.

For the beef:

2 pounds of steak, sliced thinly against the grain (flank steak, ribeye, filet, or flat iron steak all work beautifully.)

For the optional (but delicious) Scallion Ginger Gremolata:

• Scallions
• Fresh cilantro (or curly parsley)
• Fresh ginger
• Garlic
• Sesame seeds

A few easy steps...

I love how easily this recipe comes together and that most of the work is done in advance. Here's how it works:

Start by slicing your beef thinly, across the grain. Gather the ingredients for the marinade.

Next, whisk together the marinade ingredients.

Combine the marinade with the beef, reserving a portion to use later as a grilling sauce. Let everything meld and marry for at least 2 hours (or as long as 24).

Thread the beef strips onto skewers and get your grill going.

Brush them with the reserved sauce and flip them from side to side until nicely charred.

Then comes the fun part... enjoying these fabulous Korean Beef Skewers in a zillion different ways! That's what the next section is all about!

How to Serve these Korean Beef Skewers

These Korean Beef Skewers are incredibly versatile and have become a staple at our house for everything from casual lunches and dinners to easy entertaining. Here are the ways we've enjoyed them:

Rice bowls

The simplest way I've served these delicious beef skewers is with a side of rice and a sprinkle of the flavorful gremolata. Sometimes I add sliced cucumbers or shredded carrots, along with a drizzle of extra sauce.

Noodle salads

Serve the skewers over rice, ramen, or soba noodles. My daughter Cait made a version with avocado, mango and fresh herbs - it sounded so fresh and flavorful! I'm imagining it with a drizzle of either this Chili Lime Salad Dressing or our Asian Honey Sesame Dressing.

Green salads

To keep things nice and light, I also love using these Korean Beef Skewers in green salads. Choose your favorite greens and add whatever's in season at the time. One of our favorite summer salads is pictured below:

Little Gem lettuce, fresh peaches, sliced cucumbers, topped with this delicious Korean-inspired beef, a sprinkle of gremolata, and a handful of toasted cashews. I've been serving it with a White Balsamic Honey Ginger Dressing (recipe coming), but this Sweet Basil Vinaigrette would also be wonderful!

Lettuce Wraps

Set out platters and bowls with these Korean Beef Skewers, bib or butter lettuce leaves, jasmine rice, crushed peanuts or cashews, fresh herbs and gochujang. Let everyone fix their own wraps!

On Pizza

Yes, pizza! I've been making pizza with a base of pepper jelly, a layer of mozzarella or Gouda cheese, topped with the Korean Beef, sliced fresh peaches, and slivers of red onion. A shower of chopped fresh cilantro before serving adds a fresh, gourmet touch!

Sandwiches

Layer the grilled beef into crusty baguettes or rolls with cucumbers, cilantro, and a touch of hoisin or sriracha mayo... think banh mi meets Korean BBQ.

Main course

Lindsay prepared these skewers in the air fryer and served them with rice and stir-fried veggies for a fabulous weeknight dinner.

Meal prep

They're great for prepping ahead and reheating throughout the week.

Sure to be a hit!

Pin this recipe and add it to your 'must-make-soon' list. We've loved them every way we've served them. We think you will too!

Thought for the Day:

For the Lord is the great God,
    the great King above all gods.
 In His hand are the depths of the earth,
    and the mountain peaks belong to Him.
The sea is His, for He made it,
    and His hands formed the dry land.

Come, let us bow down in worship,
    let us kneel before the Lord our Maker;
for He is our God.
Psalm 96:3-7

What we're listening to for inspiration:

Worthy of It All

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Grilled Korean Beef Skewers

Chris Scheuer

This Korean Beef Skewer recipe is loaded with vibrant flavor, can be prepped ahead and works beautifully as a main entrée, for rice bowls, salads, sandwiches, pizzas and more!

5 from 4 votes

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Marinade time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings 6 servings

Calories 287

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Ingredients

 

US CustomaryMetric

 

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For the marinade/grilling sauce:

• 4 ounces apple sauce, 1 small indivual carton
• ½ cup soy sauce, I use low sodium soy sauce
• ¼ cup rice vinegar
• ⅓ cup brown sugar
• 2 teaspoons sesame oil
• 3 tablespoon grated fresh ginger
• 6 cloves fresh garlic, finely minced
• 2 tablespoon go-chu-jang, more to taste

For the beef:

• 2 pounds flank steak, ribeye, flat iron steak or filet, I've use all of these with great results

For the scallion cilantro gremolata:

• 4 medium scallions
• 3 tablespoons finely chopped fresh cilantro, or curly parselyfinely chopped
• 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

 

For the marinade/grilling sauce:

1. In a medium-size bowl, whisk together all of the marinade/ grilling sauce ingredients. Set aside. 4 ounces apple sauce, ½ cup soy sauce, ¼ cup rice vinegar, ⅓ cup brown sugar, 2 teaspoons sesame oil, 3 tablespoon grated fresh ginger, 6 cloves fresh garlic, 2 tablespoon go-chu-jang,
2. Set aside ¾ cup of the marinade then transfer then rest to a large zip lock bag. Cover and refrigerate the reserved sauce.

For the beef:

1. Cut the beef into ¼ inch slices against the grain. The type of meat you use will determine which way the grain runs. (Tip - if you freeze the meat for 20 minutes, it will be easier to slice.) 2 pounds flank steak, ribeye, flat iron steak or filet
2. Combine the sliced meat with the marinade in the bag. Seal , removing as much air as possible, then massage the bag to make sure all of the beef in coated with the sauce. (Alternately, you can combine the beef and marinade in a bowl and stir gently to coat.)
3. Refrigerate for 2-24 hours. The longer, the better!

To grill:

1. Heat your grill to high(475-500˚F). Clean the grates with a wire brush. Oil the grates.
2. While the grill is heating, thread the strips of beef onto your skewers, accordian style, leaving an inch of free space at the pointed ends.
3. Grill on the first side for 3-4 minutes or until the skewers easily release from the grill. Flip to the opposite side and brush with the reserved sauce. Continue to grill, flip and baste every 2-3 minutes until the beef is golden brown and charred in places.
4. Remove the skewers from the grill to a clean pan and brush with more of the sauce. Tent with foil and allow to rest for 3-4 minutes before serving.

Serving options:

1. We enjoy this beef with rice or Asian noodles and serve it with sliced cucumbers and the optional gremalta. See the post for other lots of other options!

For the gremolata: (optional)

1. Combine all ingredients in a medium-size bowl. Sprinkle over the skewers or pass at the table. 4 medium scallions, 3 tablespoons finely chopped fresh cilantro, 1 tablespoon fresh ginger finely chopped, finely grated zest of 1 lemon, 1 tablespoon finely chopped fresh mint, 1 small garlic clove, 1 teaspoon sesame seeds

See Café Tips in the NOTES section for tips to ensure success and directions for making these skewers in the oven or air fryer.

Notes

Café Tips for making these Korean Beef Skewers

• What kind of beef should you use for this recipe? That's super flexible. I've tested these skewers with filet, New York strip, ribeye, flat iron, and flank steaks - they all work beautifully!
• The marinade for this recipe calls for applesauce, which helps tenderize the beef. I prefer no-added-sugar applesauce and typically buy a multipack of individual servings. Each serving is 4 ounces, which is exactly the amount needed for one batch of the marinade.
• Be sure to slice your beef "against the grain" to ensure tender, melt-in-your-mouth beef. Look to see which way the muscle fibers run, and then cut across them (perpendicular to their direction).
• I love to keep ginger paste on hand. You can purchase it in jars, but I really like Gourmet Garden Ginger Paste, which is available in the produce section of many larger grocery stores. You can store it in the fridge or the freezer (for long-term storage). It has all the flavor of fresh ginger, saves a lot of time and it's a great way to have fresh ginger available at all times.
• If you're using wood or bamboo skewers, soak them in hot water for at least 30 minutes before threading them with the beef.
• To make these Korean Beef Skewers in the air fryer, follow directions but preheat your air fryer instead of the grill to 425°F. Cook for 5 minutes, then brush with the reserved sauce. Cook an additional 3 minutes or until golden brown and you see a bit of charring.
• I've also made these skewers in the oven. Preheat the broiler. Place the skewers on a foil lined sheet pan. Broil for 2-4 minutes or until starting to char. Flip and broil another 2-4 minutes until nicely charred. Serve with reserved sauce.

Nutrition

Calories: 287kcalCarbohydrates: 15gProtein: 34gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 1164mgPotassium: 587mgFiber: 0.4gSugar: 14gVitamin A: 5IUVitamin C: 0.2mgCalcium: 47mgIron: 3mg

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Course: Main Course

Cuisine: Korean-inspired