Korean Pork Kabobs


Main Dish
Korean Pork Kabobs

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    Marinate pork in sesame oil, ginger and gochujang sauce to give it a flavorful and slightly spicy flavor. Next, thread the pork onto skewers and broil with pieces of sweet bell pepper and pineapple.

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    Servings and Ingredients

    Serves 8
    Korean Pork Kabobs
    1 (2-lbs.) boneless pork tenderloin, trimmed and cut into 1-1/2-inch pieces
    6 tbsp. unseasoned rice vinegar
    6 tbsp. Hy-Vee brown sugar, packed
    3 tbsp. sesame oil
    1 tbsp. fresh ginger, grated, plus 4 (1/8-inch-thick) slices fresh ginger
    ½ c. gochujang
    ½ c. Hy-Vee less-sodium soy sauce
    1 bunch(es) green onions, cut into 1-inch lengths
    6 clove(s) garlic, crushed
    4 yellow and/or red bell peppers, seeded and cut into pieces
    1 (1-lbs.) container Hy-Vee Short Cuts pineapple chunks
    1 tbsp. white sesame seeds, toasted
    Napa Slaw
    4 c. Napa cabbage, shredded
    1 c. red cabbage, shredded
    ½ c. shredded carrots
    2 small seedless cucumbers, cut into matchsticks
    2 tbsp. fresh cilantro, chopped

    Things To Grab

    • Large resealable plastic bag
    • 16 metal skewers
    • Meat thermometer
    • Large bowl


    1. Place pork in a large resealable plastic bag. Combine vinegar, brown sugar, sesame oil, and 1 tablespoon ginger; set aside 1/4 cup for slaw. Add gochujang and soy sauce to marinade; reserve 2 tablespoons for brush-on sauce. Add green onions, garlic, and ginger slices to marinade; pour over pork. Seal bag; marinate in refrigerator for 4 to 8 hours.

    2. Preheat broiler. Drain pork; discard marinade and solids. Thread pork, peppers and pineapple onto 16 metal skewers. Place on rack in broiler pan or in large rimmed baking pan. Broil 4-inches from heat for 7 to 10 minutes or until pork is done (145 degrees), turning once halfway through and brushing with 2 tablespoons sauce. Sprinkle sesame seeds on kabobs. Cover and keep warm. 

    3. Make Napa Slaw: Combine Napa cabbage, red cabbage, shredded carrots, cucumbers, and fresh cilantro leaves; toss with reserved 1/4 cup vinaigrette. Serve warm kabobs over Napa Slaw. 

    Nutrition facts


    300 Calories per serving
    2 kabobs

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 75mg
    • Sodium: 640mg
    • Total Carbohydrates: 29g
    • Protein: 27g

    Daily Values

    Iron 10%
    Calcium 6%
    Vitamin D 0%
    Potassium 16%

    Recipe Source:

    Seasons January 2020