Korean Style Beef Kebobs

Featured in the Honolulu Star-Advertiser on May 1, 2013.



Korean Style Beef Kebobs

  • 1 pound tender beef, such as ribeye, cut into thin 2-inch-long strips
  • 3 cloves garlic, grated
  • 1 inch ginger, grated
  • 1/2 Maui onion grated
  • 1/2 Asian pear, grated (available in the produce section of local grocers)
  • 1/4 cup shoyu
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes
  • 5 or 6 green onions, cut into 2-inch lengths (utilizing white portion as well)
  • Short bamboo skewers (5 or 6 inch), soaked in water for 30 minutes
  • 1 tablespoon toasted white sesame seeds
  • 1-2 head Manoa lettuce, optional
  • 2 tablespoons kochu jang, optional (Korean spicy bean curd, available in the Asian section of your local grocers)
  • 1 cup won bok or cabbage kimchee, optional


  1. In a medium bowl, add meat, garlic, ginger, Maui onion, Asian pear, shoyu, sesame oil, sugar, red pepper flakes, and green onions, toss to combine, making sure all the beef is coated with the marinade.
  2. Let sit for 20-30 minutes.
  3. Skewer the beef and onions, alternating the two; set aside.
  4. Strain and remove solids from the remaining marinade.
  5. In a small sauce pan over medium heat, reduce the marinade until thickened (5-10 minutes).
  6. Over medium heat, grill the skewers for 3-4 minutes on each side or until browned and cooked through, basting with marinade periodically.
  7. Sprinkle with toasted sesame seeds.
  8. Serve as is or remove beef from the skewers and place in a lettuce cup with a little kochu jang and kimchee.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including optional ingredients):
170 calories, 7 g fat, 2 g saturated fat, 50 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g sugar, 20 g protein


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