Korean Style Beef And Kiwi Skewers Recipes

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

KOREAN BBQ BEEF SKEWERS

Steps:

• Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
• Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
• Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.

KOREAN-STYLE BEEF AND KIWI SKEWERS

Steps:

• Marinade: In a glass dish, mash the kiwi with a fork. Add the remaining ingredients and stir to combine. Set aside.
• Preheat the grill, setting the burners to high. Oil the grate.
• Skewers: Thread the meat onto the skewers. Place the skewers in the marinade and coat well. Marinate for 10 minutes, maximum (see note).
• In a bowl, combine the diced kiwi with the olive oil. Season with salt and pepper. Set aside.
• Grill the skewers for about 2 minutes per side or to the desired doneness. Season with salt and pepper. Serve with steamed rice and the diced kiwi.
• Tips: The kiwi, as the pineapple and papaya, contain enzymes that tenderizes the meat and makes it mushy if it is in contact with it for too long.

KOREAN BEEF KABOBS (ASIAN)

Steps:

• Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
• Chop the scallions (just the white part) and mince the garlic.
• Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
• Marinate the meet for at least 12 hrs (24 is best).
• Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
• Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

KOREAN BEEF BULGOGI SKEWERS

Steps:

• Put the steak in the freezer for 30 mins - it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.
• When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don't leave for longer than 2 hrs or the pineapple juice will break down the meat too much.
• Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.
• Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.