Korean BBQ Beef Skewers (Bulgogi-style Kabobs)

How to Make Korean BBQ Beef Skewers (Bulgogi-style Kabobs)

1. 1

   Step 1: Make the bulgogi marinade and marinate the beef

   In a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple) and sliced green onions. Add the thinly sliced beef and toss to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor and tenderness.

   For this step

   • 1 1/2 lbThinly sliced beef (ribeye or sirloin)
   • 1/3 cupSoy sauce (reduced-sodium if preferred)
   • 2 tbspBrown sugar
   • 1 tbspToasted sesame oil
   • 4 clovesGarlic, minced
   • 1 tbspFresh ginger, grated
   • 1/2 cupAsian pear or apple, grated (for tenderizing and sweetness)
   • 3 stalksGreen onions, thinly sliced
   
2. 2

   Step 2: Thread beef onto skewers

   If using wooden skewers, soak them in water for 20–30 minutes (optional but prevents burning). Thread the marinated beef onto skewers, folding longer slices to create compact, evenly sized pieces so they cook uniformly. Reserve any leftover marinade for basting if desired.
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Lightly brush the grates with vegetable oil or oil a paper towel and rub it over the grates to prevent sticking. Oil the skewers lightly as well to encourage even browning.

   For this step

   • 1 tbspVegetable oil (for oiled grill grates and brushing)
4. 4

   Step 4: Grill the skewers until caramelized

   Place the skewers on the hot grill and cook 2–4 minutes per side, turning once or twice, until edges are nicely charred and meat is cooked through but still tender. If you reserved marinade, brush sparingly during the last minute of cooking to avoid flare-ups. Transfer to a platter when done.
   
5. 5

   Step 5: Rest, garnish, and serve

   Let the skewers rest 3–4 minutes off the heat to redistribute juices. Sprinkle with toasted sesame seeds and extra sliced green onion before serving. Serve with steamed rice, lettuce leaves for wrapping, and gochujang or ssamjang on the side for a full Korean BBQ experience.

   For this step

   • 1 tbspToasted sesame seeds (for garnish)

1. In a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple) and sliced green onions. Add the thinly sliced beef and toss to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor and tenderness.
2. If using wooden skewers, soak them in water for 20–30 minutes (optional but prevents burning). Thread the marinated beef onto skewers, folding longer slices to create compact, evenly sized pieces so they cook uniformly. Reserve any leftover marinade for basting if desired.
3. Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Lightly brush the grates with vegetable oil or oil a paper towel and rub it over the grates to prevent sticking. Oil the skewers lightly as well to encourage even browning.
4. Place the skewers on the hot grill and cook 2–4 minutes per side, turning once or twice, until edges are nicely charred and meat is cooked through but still tender. If you reserved marinade, brush sparingly during the last minute of cooking to avoid flare-ups. Transfer to a platter when done.
5. Let the skewers rest 3–4 minutes off the heat to redistribute juices. Sprinkle with toasted sesame seeds and extra sliced green onion before serving. Serve with steamed rice, lettuce leaves for wrapping, and gochujang or ssamjang on the side for a full Korean BBQ experience.