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Korean Steak Kabobs

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  • Prep Time: 24 minutes
  • Cook Time: 6 minutes
  • Total Time: 30 minutes
  • Yield: 6 -8 servings 1x


This Korean Steak Kabobs recipe is made with a super-easy, flavorful marinade, and grilled to perfection with any vegetables you’d like. So flavorful and delicious!!



Korean Steak Kabob Ingredients:

  • 1 batch sauce/marinade (see below)
  • 2 pounds flank steak or sirloin, cut into bite-sized pieces
  • metal or wooden* skewers
  • 3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
  • 1 large red onion, peeled and sliced into bite-sized pieces
  • salt and freshly-cracked black pepper
  • toasted sesame seeds

Sauce/Marinade Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, peeled and minced (or pressed)


To Make The Korean Steak Kabobs:

  1. Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated.  Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
  2. Once you’re ready to cook the skewers, heat grill to medium-high heat.
  3. Thread the skewers alternately with the marinated steak, peppers and onions.  Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper.  Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness.  Remove skewers from grill and let rest for 5 minutes.  Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
  4. Serve immediately.

To Make The Sauce:

  1. Whisk all ingredients together until combined.  Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.


*If using wooden skewers, be sure to soak them in a bowl of water (so that they’re completely submerged) for at least 30 minutes before cooking.

**Prep time does not include the time needed to marinate the steak, which can vary (your choice!) from 30 minutes up to 8 hours.