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Korean Beef Skewers
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Tender grilled beef skewers marinated in zesty Korean flavors. Simple, satisfying Paleo meal.
Ingredients:
  • For the steak:
  • 1/4 cup tamari or soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang or light miso
  • 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)
  • Canola or other neutral oil
  • To serve (optional):
  • 2 tablespoons sesame seeds
  • Cilantro or mint leaves
  • Kimchi
  • Extra gochujang
  • Cooked rice, optional
  • Nori (seaweed sheets), optional
Instructions:
  • Combine tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) in a large bowl. Whisk until fully combined for the marinade.
  • Prepare the marinade and slice the skirt steak into 2-inch strips, then thoroughly coat the strips before letting them marinate for 20-30 minutes. Soak wooden skewers in water for at least 20 minutes if needed.
  • Preheat the grill for a minimum of 20 minutes until you can feel the intense heat by holding your palm over the grill grates for just a second or two, while the meat is marinating.
  • Prepare and grill the beef skewers: Skewer the meat and brush with oil. Grill for a total of 7-8 minutes, flipping halfway through, until the steak reaches your desired doneness.
  • Garnish the skewers with sesame seeds and cilantro or mint, if desired, then serve with rice, kimchi, nori, and extra gochujang on the side.

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