Place steak in a large resealable plastic bag. Combine gochujang sauce, soy sauce, rice vinegar, sesame oil, brown sugar, honey, garlic, salt, and pepper in a small bowl. Set aside 1/4 cup. Pour remaining marinade over steak in bag. Close bag; turn to coat. Refrigerate 4 to 8 hours, turning bag occasionally.
Bring delicious Asian flavor to your backyard bash with these spicy and tangy Korean Steak Kabobs! Season with gochujang Korean chili sauce and grill to perfection for the ultimate bite.
Servings and Ingredients
|1 (1-lbs.) pkg. Hy-Vee Angus Reserve beef flank steak, cut into 1-inch pieces|
|⅓ c. gochujang Korean chili sauce|
|¼ c. Hy-Vee less sodium soy sauce|
|3 tbsp. unseasoned rice vinegar|
|2 tbsp. sesame oil|
|1 tbsp. Hy-Vee brown sugar, packed|
|1 tbsp. Hy-Vee honey|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee kosher salt|
|⅛ tsp. Hy-Vee ground black pepper|
|8 large green onions, cut into 1-1/2-inch pieces|
|Sesame seeds, for garnish|
Things To Grab
- Large resealable plastic bag
- Small bowl
- Charcoal or gas grill
- 4 (12-inch) metal skewers
- Meat thermometer
- Silicone pastry brush
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).
Drain steak; discard marinade in bag. Alternately thread steak and green onion pieces onto 4 (12-inch) metal skewers. Grill kabobs 8 to 10 minutes or until beef reaches 130 degrees for medium-rare doneness, turning occasionally.
Brush with reserved marinade just before serving. Garnish with sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 70mg
- Sodium: 980mg
- Total Carbohydrates: 24g
- Protein: 25g