GuruWe would like to show you how to make Korean BBQ Beef Skewers … which we think will be a fan favorite. (And it’s so easy, too!) Marinated flatiron steak grilled to a perfect medium rare served with a tasty sauce. Jump on this one fast.
This recipe is close to authentic with some Grillax flair. We’ve added Gaston’s Original Seasoning (use code GRILLAX) for a Southern kick of flavor.
History of Korean BBQ
Known as bulgogi, Korean BBQ started as a dish served during the Koguryo Kingdom sometime around 37 BC to 668 AD. At that time, it was called by the natives as “maekjeok.” It is basically consisted of beef, garlic and chives topped with a generous amount of soy sauce. Its popularity did not last long as vegetarian Buddhists took over the country. At that time, people witnessed the death of a carnivorous diet.
Soon after, Mongols invaded the peninsula that prompted the Buddhists to leave. The Chosun Dynasty was established and people saw the return of meat in their dining tables.
A new version of the famous dish was introduced wherein the traditional cuisine involved a meat that had been thinly spread and heavily seasoned with more soy sauce because sugar was very costly. It came to be known as “neobiani.”
As the tailgating (or homegating) season is now a year-round event, this is something unique and tasty to add to your Gameday spreads.
Happy Grilling!
Korean BBQ Beef Skewers
Ingredients
- 2-3 lbs flat iron steak
- 1 tsp Gaston's Steak Seasoning
- 1 Tbsp coconut aminos
- 1 Tbsp Korean chili paste
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 Tbsp local honey
- 6 wooden/bamboo kabob skewers that have soaked in water a minimum of three (3) hours
- sesame seeds
- green onion, chopped
Grillax Dipping Sauce
- 1/2 c Duke's mayonnaise
- 1 Tbsp Korean chili paste
- 1 Tbsp lime juice
- 1/2 Tbsp Sriracha
- 1 tsp Gaston's Steak Seasoning
Instructions
- Cut the flatiron into 1 inch-wide strips. Place in a gallon size plastic bag. Add the coconut aminos, chili paste, ginger paste, garlic paste, and honey. Place in the refrigerator and let the beef marinate overnight.
- Thread the steak cubes onto the skewers.
- Sprinkle with Gaston's Steak Seasoning Rub.
- Grill over medium-high heat 3-5 minutes, flip and grill 3-5 more minutes until seared and cooked through to at least medium rare.
- Serve with the spicy dipping sauce (See below). Add sesame seeds and green onions if desired.
Dipping Sauce
- Add the mayo, chili paste, Sriracha and lime juice in a medium-sized bowl. Whisk until evenly smooth and creamy. Serve with the Korean BBQ Skewers.
Lauren Cook
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