The other day my sons were snacking on pork dumplings dipped into their own homemade sauce primarily made up of a red chili paste that was both spicy and sweet. It was so delicious and inspired me to create a wonderfully flavored dinner. I mixed together rice wine vinegar, soy sauce, fish sauce, sesame oil, and of course Gochujang, the Korean Chili red paste. I marinated tender wagyu beef and then popped them on the grill. These kebabs were mouth-watering delicious, tenders, and so easy to prepare. My family loved dinner and has quickly become a new favorite.
Ingredients for Gochujang Marinated Wagyu Beef Kebabs:
2 1/2-3 pounds Wagyu Beef Petite Filet, cut into 1 1/2" pieces
Marinade:
1/4 cup + 1 tablespoon Gochujang
1/4 cup +1 tablespoon rice wine vinegar
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 teaspoons sesame oil
10-12 bamboo skewers, soaked in water for at least 30 minutes
cooking spray
Sprinkle with sesame seeds and sliced scallions for garnish
Time - Saving Tip: Cut the beef into cubes hours in advance. Marinade the meat up to two hours in advance.
Let's see what we need.
We're ready to cook.
Combine marinade ingredients.
Toss the meat with the marinade. Cover and refrigerate for 2-3 hours. Thread the beef on the skewers. Reserve the marinade.
Transfer the kebabs to a preheated grill. Cook, uncovered until there are grill marks all over. Brush the meat with the reserved marinade for the last couple of minutes of cooking.
They're ready! Gochujang Marinated Wagyu Beef Kebabs are tender and incredibly flavorful. They come together so quickly that I know I will be making these often.
Enjoy!
Gochujang Marinated Wagyu Beef Kebabs:
2 1/2-3 pounds Wagyu Beef Petite Filet, cut into 1 1/2" pieces
Marinade:
1/4 cup + 1 tablespoon Gochujang
1/4 cup +1 tablespoon rice wine vinegar
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 teaspoons sesame oil
10-12 bamboo skewers, soaked in water for at least 30 minutes
cooking spray
Sprinkle with sesame seeds and sliced scallions for garnish
Combine marinade ingredients.
Toss the meat with the marinade. Cover and refrigerate for 2-3 hours. Thread the beef on the skewers. Reserve the marinade.
Transfer the kebabs to a preheated grill. Cook, uncovered until there are grill marks all over. Brush the meat with the reserved marinade for the last couple of minutes of cooking. Time - Saving Tip: Cut the beef into cubes hours in advance. Marinade the meat up to two hours in advance.