Best 4 Korean Beef Kabobs Asian Recipes

Korean beef kabobs, a delectable dish of skewered and grilled meat, carry a rich Asian culinary heritage. These succulent kabobs, known for their explosive flavors and aromatic spices, have won the hearts of many worldwide. Embark on a culinary journey with us as we explore the best recipes for korean beef kabobs asian that promise to tantalize your taste buds with every bite. Discover the perfect blend of savory, sweet, and spicy notes, all harmonized to create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN BEEF SKEWERS

Asian Beef Skewers image

Ginger flavored beef skewers are excellent as an appetizer as well as an entree.

Provided by Vivian Chu

Categories 100+ Everyday Cooking Recipes

Time 2h40m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

Steps:

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g

KOREAN KEBABS

Korean Kebabs image

This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.

Provided by Kruct

Categories World Cuisine Recipes Asian Korean

Time 3h5m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
¼ cup soy sauce
1 tablespoon peanut butter
2 tablespoons finely chopped spring onion
1 teaspoon sesame seeds
1 clove garlic, crushed
⅛ teaspoon red chile powder, or to taste
salt and freshly ground black pepper to taste
1 ½ pounds pork tenderloin, cut into cubes
1 onion, cut into chunks, or to taste
1 (8 ounce) package fresh mushrooms, or to taste
1 large red bell pepper, cut into chunks, or to taste
1 zucchini, cut into chunks, or to taste

Steps:

Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
Marinate pork in the refrigerator for 2 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
Bake in the preheated oven until pork is tender and browned, about 30 minutes.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g

KOREAN BEEF KABOBS (ASIAN)

Korean Beef Kabobs (Asian) image

I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

Provided by Pokey in San Antonio

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs beef, chunks (cut 2-inch thick)
1 cup soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup sugar
1 bunch green onion
2 garlic cloves

Steps:

Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
Chop the scallions (just the white part) and mince the garlic.
Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
Marinate the meet for at least 12 hrs (24 is best).
Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

ASIAN BEEF KABOBS

Asian Beef Kabobs image

This serves 16 as an appetizer or 4 as a main course. This can be done on the grill also. Time does not include marinating time. From the Texas Beef Council's website.

Provided by Sandyg61

Categories Steak

Time 30m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 lb beef top sirloin steak
6 green onions, cut into 1 1/2-inch pieces
1/4 cup packed brown sugar
3 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoons dark sesame oil
2 garlic cloves, crushed
1/2 teaspoon ground ginger

Steps:

Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
Remove beef from marinade and discard marinade.
Alternately thread beef (weaving back and forth) and green onion onto skewers.
Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
Brush kabobs with reserved marinade during last 2 minutes.

Korean Beef Skewers: A Culinary Symphony of Bold Flavors

Crafted from succulent morsels of marinated and grilled sirloin, these vibrant skewers infuse your taste buds with an array of enticing flavors. The delectable union of sweet, salty, and umami notes is orchestrated by the harmonious dance between gochujang, a vibrant fermented red chili, and tangy onions. This culinary symphony is further elevated by the nutty undertones of sesame oil and the spicy allure of ginger and chilies. Preparation:

The key lies in the marinade, a careful balance of gochujang, light and dark brown sugars, toasted sesame oil, minced ginger, and a splash of sesame oil.
Coat the sliced sirloin generously with this flavorful elixir, allowing it to soak up the aromatic tapestry of flavors for a minimum of 30 minutes, but preferably an indulgent sojourn of 24 hours.
Skewer the marinated sirloin, creating a cavalcade of culinary artistry, and bestow them with an enchanting char on the altar of a preheated outdoor or stovetop griddle.
Entice your senses with the sweet and spicy allurement of gochujang-infused glaze, brushing it over the sizzling skewers as they await their grand culinary coronation.

Conclusion: A Taste of Culinary Brilliance

These sizzling skewers, steeped in the vibrant history and culture of Korea, ignite taste buds with their tapestry of flavors, leaving a memorable culinary dance in their journey across the palate. The careful orchestration of flavors and textures orchestrates an unforgettable gastronomic experience. Savor each morsel, allowing each layer of flavors to harmonize and awaken your taste buds. Prepare to be captivated by the culinary brilliance of this distinctive dish.