Fiery Korean Beef Skewers

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1
Combine canola oil, Korean red pepper paste, soy sauce, garlic, red pepper flakes, ginger and sesame oil in a bowl and whisk until the oil is completely incorporated into the marinade. Place steak strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.
2
Prepare grill for high heat cooking, approximately 450°F. As the grill comes to temperature, remove the beef from the marinade and pat dry. Thread each slice of beef onto a skewer and grill for 2–3 minutes per side until they reach an internal temperature of 130°F for medium rare. Serve immediately.
Cooking for 12 people
Ingredients
-
canola oil
¼ cup
-
Korean red pepper paste
3 tablespoons
-
soy sauce
2 tablespoons
-
garlic (minced)
3 cloves
-
ginger
2 teaspoons
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grated red pepper flakes
2 teaspoons
-
sesame oil
11 teaspoon
-
sirloin (cut into ½-inch thick strips)
pound
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wooden skewers (soaked in water for at least 1 hour)
Credit: Clint Cantwell

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