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Korean Steak Kabobs

Korean Steak Kabobs

With these Korean Steak Kabobs, your kitchen or backyard will transform into a haven of smoky, savory, and vibrant flavors.

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

Ingredients for Korean Steak Kabobs:

  • 2 pounds flank steak or sirloin, cut into bite-sized pieces
  • 3 large bell peppers (red, yellow, or mixed), cut into bite-sized pieces
  • 1 large red onion, peeled and sliced into chunks
  • Metal or wooden skewers (soaked if wooden)
  • Salt and freshly-cracked black pepper
  • Toasted sesame seeds, for garnish

For the Marinade/Sauce:

  • ½ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, peeled and minced (or pressed)

Instructions

  1. Prepare the Marinade: In a bowl, whisk soy sauce, vinegar, honey, sesame oil, and garlic until smooth. Reserve half of the mixture as dipping sauce.

  2. Marinate the Steak: Place steak pieces in a ziplock bag or bowl. Add half of the sauce, toss to coat, and refrigerate at least 30 minutes or up to 8 hours.

  3. Preheat the Grill: Heat grill to medium-high before cooking. This ensures quick searing and smoky flavor.

  4. Assemble Kabobs: Thread skewers alternately with steak, peppers, and onions. Brush skewers with some of the reserved marinade and sprinkle with salt and pepper.

  5. Grill the Kabobs: Place kabobs on the hot grill. Cook for 2–3 minutes per side, turning once, until steak is cooked to desired doneness.

  6. Finish with Sauce: Remove kabobs from grill and let rest 5 minutes. Brush with remaining sauce for a final layer of flavor.

  7. Serve and Garnish: Sprinkle with sesame seeds and serve warm alongside rice or salad.

  • Author: Sanji
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 10 minutes