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Beef

Korean BBQ Beef Skewers
Ingredients
With just the right amount of heat, these Korean-inspired skewers are perfect for grilling season. Marinating the beef ahead lets the flavors soak in, while a final brush of barbecue sauce adds a glossy finish.
3 Tbsp. + 2 tsp. low-sodium soy sauce, divided
3 Tbsp. honey
1 Tbsp. + 2 tsp. sesame oil, divided
3 tsp. gochujang, divided
2 cloves garlic, minced
1 1/2 lbs. tri tip or sirloin steak tips, cut into 1" cubes
1/4 cup ketchup
1/4 cup hoisin sauce
1 (16-oz.) package rainbow peppers, cut into 1" pieces
1 (8-oz.) package button mushrooms, halved
8 (9") metal or bamboo skewers
2 Tbsp. chopped green onions
Sesame seeds, to garnish
Steamed jasmine rice, to serve
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Korean BBQ Beef Skewers

Korean BBQ Beef Skewers

Korean BBQ Beef Skewers
  • Servings:Serves 4 to 5
  • Prep Time:20 minutes
  • Cook Time:6 minutes
directions
In a large bowl, combine 3 tablespoons soy sauce, honey, 1 tablespoon sesame oil, 2 teaspoons gochujang and garlic. Season with salt and pepper. Whisk until smooth. Add steak cubes to bowl and mix to coat in marinade. Cover with plastic wrap and refrigerate 2 hours.
Meanwhile, in a small bowl, combine ketchup, hoisin sauce and remaining 2 teaspoons soy sauce, 2 teaspoons sesame oil and 1 teaspoon gochujang. Season barbecue sauce with salt and pepper.
Set grill to medium-high. Brush excess marinade off steak cubes. Thread steak, peppers and mushrooms onto skewers.
Grill skewers 4 minutes. Brush with some barbecue sauce and carefully flip skewers until steak has an internal temperature of 135 degrees F for medium-rare or 140 degrees F for medium, 2 to 4 minutes more. Transfer skewers to a serving platter and brush with remaining barbecue sauce. Let rest 5 minutes. Sprinkle with chopped green onions and sesame seeds. Serve with steamed rice.
Source: Hannaford fresh Magazine, May June 2025
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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