Grilled Korean Beef Skewers

5 from 4 votes

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!

Prep Time20

Cook Time10

Marinade time2

Total Time2 30

Course: Main Course

Cuisine: Korean-inspired

Keyword: beef skewers recipe, grilled korean beef skewers, korean beef skewers, Korean steak skewers, steak skewers

Servings: servings

Calories: 287kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

For the marinade/grilling sauce:

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,
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:

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
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.)
Refrigerate for 2-24 hours. The longer, the better!

To grill:

Heat your grill to high(475-500˚F). Clean the grates with a wire brush. Oil the grates.
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.
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.
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:

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)

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