Grilled Korean Steak Kabobs
I made this Grilled Korean Steak Kabobs recipe and they were amazing on either the grill or Blackstone griddle.
I made Grilled Korean Flank Steak last week and pretty much never stopped dreaming about it.
The sweet and spicy flavors from the Gochujang chili paste were unbelievable!
These were inspired by my trip to New York a few weeks ago.
How to make Grilled Korean Steak Kabobs
Flat Iron steak has been my most favorite steak lately.
I cut 2 pounds into inch cubes and put them in a gallon size plastic bag.
To the bag add soy sauce, Gochujang, ginger and garlic paste, and honey.
Massage the bag until evenly coated and marinate in the fridge overnight.
Then just thread them on to kabob skewers.
The dipping sauce is simple and delicious.
Just whisk together some mayo, Gochujang, and fresh lime juice.
Place these gorgeous kabobs on a grill over medium heat, or on your Blackstone griddle over medium heat with some cooking oil of choice.
About 3-5 minutes, flip, and 3-5 more minutes and they are done!
Serve Grilled Korean Steak Kabobs with the dipping sauce and some sesame seeds and green onions over top.
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If you like Grilled Korean Steak Kabobs, you might also like these recipes…
Spicy Korean Chicken Sliders
Hibachi Inspired Steak Kabobs
Teriyaki Steak Bowls
Chipotle Ranch Grilled Chicken
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Grilled Korean Steak Kabobs
Marinated steak grilled to perfection served with a yummy dipping sauce
Ingredients
Grilled Korean Steak Kabobs
- 2 pounds flat iron steak
- 1 tablespoon soy sauce
- 1 tablespoon Gochujang chili paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon honey
- 4-6 wooden kabob skewers that have soaked in water overnight
- Optional garnish: sesame seeds, green onion
Spicy Dipping Sauce
- 1/2 cup mayo
- 1 tablespoon Gochujang chili paste
- 1 tablespoon lime juice
Instructions
Grilled Korean Steak Kabobs
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Cut the steak into 1 inch cubes. Place in a gallon size plastic bag. Add the soy sauce, Gochujang, ginger paste, garlic paste, and honey. Massage the bag until evenly mixed. Marinate in the fridge overnight.
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Thread the steak cubes onto the wooden kabob skewers.
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Preheat your grill or Blackstone griddle to medium heat. Cook 3-5 minutes, flip and grill 3-5 more minutes. Add cooking oil first if cooking on your griddle.
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Serve with the spicy dipping sauce and sprinkle with sesame seeds and green onions if desired.
Spicy Dipping Sauce
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Add the mayo, Gochujang, and lime juice in a bowl Whisk until evenly mixed. Serve with the Grilled Korean Steak Kabobs.
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