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Best Sweet and Spicy Korean BBQ Beef Skewers for a Crowd

Korean BBQ Beef Skewers - featured image
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These sweet and spicy Korean BBQ beef skewers are the ultimate crowd-pleaser, featuring a double-marinade method for deep, complex flavor and a glossy, caramelized finish. Perfect for parties, potlucks, and summer cookouts, they’re handheld, messy in the best way, and guaranteed to impress.

Ingredients

Scale
  • 2 pounds beef sirloin or ribeye, thinly sliced against the grain
  • 1/2 cup soy sauce (Kikkoman or San-J preferred; low-sodium works)
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup brown sugar, packed (light or dark)
  • 3 tablespoons sesame oil (toasted)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup reserved marinade (for glaze)
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions, thinly sliced
  • Fresh cilantro sprigs (optional)

Instructions

  1. Make the marinade: In a large bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, honey, and black pepper until sugar is mostly dissolved and gochujang is fully incorporated. Reserve 1/4 cup of the marinade in a small bowl and refrigerate for later use as a glaze.
  2. Prepare the beef: If not pre-sliced, place beef in the freezer for 20 minutes to firm up. Slice thinly against the grain into strips about 1/4-inch thick and 3-4 inches long. Place sliced beef in the bowl with the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours).
  3. Soak skewers: If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  4. Assemble skewers: Thread marinated beef strips onto skewers, leaving a little space between each piece. Place assembled skewers on a sheet pan or platter. Discard any leftover marinade that touched raw beef.
  5. Grill skewers: Preheat grill to medium-high heat (about 400°F). Lightly oil the grates. Place skewers on the grill in a single layer. Cook for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes. During the last minute, brush reserved marinade onto both sides of each skewer.
  6. Rest and garnish: Transfer grilled skewers to a clean platter and let rest for 2-3 minutes. Sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro if using. Serve immediately.

Notes

For best results, use the double-marinade method: reserve some marinade before adding raw beef and use it as a finishing glaze. Soak bamboo skewers for at least 30 minutes to prevent burning. Cook in batches to avoid overcrowding the grill. Let skewers rest for 2-3 minutes after grilling to keep the beef juicy. For a gluten-free version, use tamari instead of soy sauce. For a nut-free version, skip sesame seeds and use avocado oil instead of sesame oil.

Nutrition

Keywords: Korean BBQ, beef skewers, sweet and spicy, gochujang, party food, grill, summer cookout, crowd-pleaser

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