Korean Steak Kabobs Recipe | Camp Chef

Mix all the ingredients for the marinade except the bacon in a bowl.

Place the flank steak in marinade.

Layer the bacon slices on top, cover and refrigerate for at least 6 hours or overnight.

Slice the steak into quarter inch thick slices and thread each slice onto a skewer.

Grill on medium-high heat for 2 minutes per side and remove to a plate.

While the kabobs are grilling, pour the marinade into a sauce pan (discarding the bacon), bring to a boil and add in 2 teaspoons of flour. Bring back to a boil and let reduce for 15 minutes.

Pour the reduced marinade over the kabobs, garnish with sesame seeds and chopped parsley and serve.

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