Korean-style BBQ Beef Skewers - Marion's Kitchen

Start by making the marinade with gochujang, soy sauce, honey, sesame oil, ginger, garlic, and finely chopped spring onion.

Whisk the marinade together until well combined.

Slice the rump steak (sirloin) at a 45-degree angle into wide thin strips.

Place the beef strips into the marinade and mix with hands to ensure each piece is coated.

Soak bamboo skewers in water to prevent burning on the grill.

Thread the beef onto the skewers in a concertina pattern, using one or two strips per skewer.

Scoop up any remaining marinade and spread it over the skewers.

Let the skewers marinate for a few minutes while preparing the dipping sauce.

For the dipping sauce, mix miso paste, gochujang, honey, sesame oil, sesame seeds, and spring onion together.

Add water to the dipping sauce to achieve a looser texture, then add salt and grated garlic.

Heat a cast-iron grill until hot, then place the skewers on it.

Cook the skewers for 2-3 minutes on each side until they develop a cherry color.

Prepare serving with kimchi and fresh green leaves, including Thai basil.

Wrap the beef in a crispy lettuce leaf, add kimchi, and dunk in the dipping sauce before wrapping it all up.

Equipment Needed

Spice Level:

Dietary

Allergens