Name: Korean BBQ Beef Skewers with Kimchi Street Food
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4
Cuisine: Street Food
Ingredients: 1.5 lbs (680g) beef sirloin, cut into 1-inch cubes; 1/4 cup soy sauce (low-sodium preferred); 2 tbsp sesame oil; 2 tbsp Asian pear, grated (or pear juice); 1 tbsp gochujang (Korean chili paste); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp brown sugar; 1 tbsp rice vinegar; 1 cup kimchi, store-bought or homemade; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 8 wooden or metal skewers; Neutral oil (like canola) for grilling

Savor the bold, smoky flavors of Korean BBQ Beef Skewers paired with tangy, spicy kimchi, a perfect street food-inspired dinner. Marinated in a sweet-savory blend, these skewers are grilled to juicy perfection, complemented by vibrant kimchi for an authentic, unforgettable Korean culinary experience in just 50 minutes.

Why You’ll Love This Recipe

Korean BBQ Beef Skewers with Kimchi is a delightful fusion of bold, umami-packed flavors and vibrant textures that will transport your taste buds straight to the bustling streets of Seoul. The tender beef, marinated in a harmonious blend of soy sauce, sesame oil, and sweet pear, caramelizes beautifully on the grill, delivering a smoky, juicy bite. Paired with the spicy, tangy crunch of kimchi, this dish offers a perfect balance of sweet, savory, and heat. It’s quick to prepare, making it ideal for weeknight dinners or weekend gatherings, yet feels special enough for entertaining. Plus, the recipe is customizable, letting you adjust the spice or swap ingredients to suit your preferences, ensuring everyone at the table leaves satisfied.

Recipe Tips and Tricks

Marinate Longer for Deeper Flavor: Let the beef marinate overnight for maximum flavor infusion, but even 30 minutes works in a pinch.
Soak Skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
Grill for Char: Cook over medium-high heat to get a nice caramelized char without overcooking the beef.
Rest the Meat: Let the skewers rest for 5 minutes after grilling to lock in juices.
Kimchi Balance: Taste your kimchi before serving; if it’s too spicy, mix in a bit of chopped cucumber for balance.
Use a Meat Thermometer: Aim for an internal temperature of 135°F (57°C) for medium-rare beef.
Batch Cooking: Double the marinade and prep extra skewers to freeze for quick future meals.

Yield: Serves 4

Korean BBQ Beef Skewers with Kimchi Street Food

Juicy Korean BBQ Beef Skewers with spicy kimchi—sweet, savory, and smoky street food perfection for an easy, flavorful dinner.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

1.5 lbs (680g) beef sirloin, cut into 1-inch cubes
1/4 cup soy sauce (low-sodium preferred)
2 tbsp sesame oil
2 tbsp Asian pear, grated (or pear juice)
1 tbsp gochujang (Korean chili paste)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp brown sugar
1 tbsp rice vinegar
1 cup kimchi, store-bought or homemade
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
8 wooden or metal skewers
Neutral oil (like canola) for grilling

Instructions

Prepare the Marinade: In a large bowl, whisk together soy sauce, sesame oil, grated Asian pear, gochujang, minced garlic, grated ginger, brown sugar, and rice vinegar until smooth. The pear adds a subtle sweetness that makes the beef irresistibly tender!
Marinate the Beef: Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor. The longer it sits, the more delicious it gets!
Soak Skewers (if wooden): If using wooden skewers, soak them in water for 20 minutes to prevent burning. This little step saves you from charred sticks and keeps the focus on the beef.
Thread the Skewers: Remove the beef from the marinade and thread the cubes onto skewers, leaving a little space between each piece for even cooking. You’ll get about 8-10 skewers, perfect for sharing.
Preheat the Grill: Heat your grill (or grill pan) to medium-high heat, about 400°F (200°C). Brush lightly with neutral oil to prevent sticking. That sizzle is coming soon!
Grill the Skewers: Place the skewers on the grill and cook for 2-3 minutes per side, turning once, until nicely charred and the internal temperature reaches 135°F (57°C) for medium-rare. The caramelized edges are pure magic.
Rest the Skewers: Transfer the skewers to a plate and let them rest for 5 minutes. This locks in the juices, ensuring every bite is tender and flavorful.
Prepare the Kimchi: While the beef rests, place kimchi in a serving bowl. If it’s super spicy, mix in some chopped cucumber or radish for a refreshing crunch.
Garnish and Serve: Sprinkle the skewers with sliced green onions and toasted sesame seeds for a pop of color and nuttiness. Serve hot alongside the kimchi for a vibrant, street food-inspired feast.
Enjoy the Moment: Gather your friends or family, dig into the smoky, savory skewers, and let the bold flavors of Korea shine. Pair with rice or lettuce wraps for extra fun!a

Notes

Kimchi Sourcing: Look for well-fermented kimchi at Asian markets for authentic flavor; homemade is even better if you have time.
Spice Control: Adjust gochujang to your heat preference—start small and taste the marinade before adding more.
Grill Alternatives: No grill? Use a broiler or stovetop grill pan, cooking 2-3 minutes per side.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 209Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 29mgSodium 1307mgCarbohydrates 13gFiber 2gSugar 9gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The star of this dish is beef sirloin, chosen for its tenderness and ability to absorb the marinade’s flavors. You can also use ribeye for a richer cut. Soy sauce and sesame oil form the savory backbone of the marinade, while Asian pear (or pear juice) adds natural sweetness and tenderizes the meat. Gochujang brings a subtle heat and depth, but sriracha can work if you’re in a bind. Garlic and ginger enhance the umami, so use fresh for the best punch. Kimchi, the spicy fermented cabbage, is non-negotiable for authenticity—look for well-fermented, vibrant red kimchi at Asian markets or grocery stores. Green onions and sesame seeds add a fresh, nutty finish. If possible, source low-sodium soy sauce to control saltiness.

Variations and Substitutions

This recipe is wonderfully versatile. Swap beef for chicken thighs or pork tenderloin for a different protein; adjust cooking times accordingly. For a vegetarian version, try portobello mushrooms or tofu, marinated the same way. If Asian pear is unavailable, use apple juice or a tablespoon of honey for sweetness. Gochujang can be replaced with sriracha or a mix of red chili flakes and miso paste for similar depth. For a milder dish, reduce gochujang or skip it entirely. Serve with lettuce wraps instead of skewers for a fun, hands-on meal, or pair with rice noodles instead of kimchi for a less spicy side. Gluten-free? Use tamari instead of soy sauce.

Storage Options

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a skillet or in the oven at 300°F (150°C) to avoid overcooking. The marinade can be made ahead and refrigerated for up to 5 days. Freeze uncooked marinated beef skewers in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before grilling. Kimchi keeps well in the fridge for weeks, but its flavor intensifies over time, so use within a month for optimal taste.