Name: Korean BBQ Beef Skewers Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 1 h 21 min
Cuisine: Korean
Ingredients: 1 lb Tri tip or sirloin steak tip; 3 large scallions, cut into 1-inch pieces; 6 oz Cremini or baby bella mushrooms (about six large mushrooms, halved or quartered); 1/3 cup low sodium soy sauce; 1/4 cup honey; 2 TBSP hoisin sauce; 1 TBSP sesame oil; 1 TBSP freshly grated ginger; 1 tsp Sriracha; 4 cloves garlic, grated to a paste or finely minced; 1/3 cup hoisin sauce; 1/3 cup ketchup; 2 TBSP low sodium soy sauce; 1 TBSP mirin (or rice wine vinegar); 2 tsp sesame oil; 1 tsp Sriracha, more or less depending on your heat tolerance

If you’re craving something seriously tasty that’s easy to whip up, you’re going to want to stick around for this Korean BBQ Beef Skewers Recipe. I absolutely love how these skewers are packed with bold, savory flavors wrapped up in a sticky, slightly sweet sauce that’s just irresistible. Trust me, you’ll find that making these is not only fun but also perfect for impressing family or friends at your next gathering. Plus, I learned some hacks along the way that’ll make your life a whole lot easier in the kitchen. Ready to dive in?

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Why You’ll Love This Recipe

Flavor Explosion: The blend of soy, honey, hoisin, and a touch of sriracha creates that classic Korean BBQ taste that’s sweet, spicy, and savory all at once.
Quick and Easy: You’ll have these skewers ready in around 20 minutes of active prep and cooking time – perfect for busy weeknights or last-minute guests.
Versatile Ingredients: You can switch up the veggies or even the cut of beef to suit your preferences, making this a flexible recipe you’ll want to revisit again and again.
Family Favorite: Trust me, once my crew got a taste of these skewers, they’ve been asking for them nonstop!

There are 12 metal skewers laid out side by side on a baking tray lined with light brown paper. Each skewer is filled with layers of dark brown glazed meat chunks that have char marks, interspersed with pieces of green spring onions and brown mushroom slices. The meat and vegetables have a shiny, sticky sauce coating them and are sprinkled with white sesame seeds. The baking tray has grey handles on the sides and is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create that authentic Korean BBQ flavor you’re after—plus, the beef’s marinated perfectly to soak in all those delicious notes. When shopping, look for fresh, quality cuts of steak and firm mushrooms for the best texture.

Tri tip or sirloin steak tip: I prefer tri tip for its tenderness and flavor, but sirloin tip works great too; just make sure it’s well-trimmed.
Scallions: Fresh and crisp adds great bite and green color; cut into 1-inch pieces for even skewering.
Cremini or baby bella mushrooms: Lots of umami here, plus they soak up the sauce beautifully.
Low sodium soy sauce: Helps control saltiness while packing in that savory note.
Honey: Adds natural sweetness and balances the salty elements perfectly.
Hoisin sauce: A key component both in the marinade and sauce for its signature sweet-savory flavor.
Sesame oil: Just a little goes a long way to add that nutty, toasty aroma.
Freshly grated ginger: Gives that zing and freshness that Korean cooking needs.
Sriracha: Adjust to your heat preference – I like a good kick, but you can tone it down.
Garlic: Grated or finely minced, it brings intensity to both marinade and sauce.
Ketchup: Adds a subtle tang and helps thicken the sauce.
Mirin (or rice wine vinegar): For a gentle acidity to brighten everything up.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Korean BBQ Beef Skewers Recipe sometimes, depending on what I have on hand or how adventurous I’m feeling. Don’t be afraid to switch things up yourself—personalizing it makes the experience so much more fun.

Vegetarian Variation: Swap beef for firm tofu or portobello mushrooms for a meat-free twist – just marinate a bit longer for deeper flavor.
Spice Level: If you like it hotter, I bump up the sriracha and add a pinch of red pepper flakes; my friends who prefer mild stick to just a drizzle.
Veggie Swap: Bell peppers, zucchini, or even pineapple chunks add beautiful color and layers of flavor to your skewers.
Gluten-Free Version: Use tamari instead of soy sauce and double-check that your hoisin sauce is gluten-free for a safe dinner option.

How to Make Korean BBQ Beef Skewers Recipe

Step 1: Prep the Beef and Veggies

Start by trimming your beef and cutting it into bite-sized cubes—about 1-inch pieces so they cook evenly on the grill. Then, prep your scallions and mushrooms, cutting them to roughly the same size as the beef. Having everything similarly sized means they’ll cook perfectly together without over or undercooking.

Step 2: Make the Marinade

Whisk together the soy sauce, honey, hoisin sauce, sesame oil, grated ginger, sriracha, and garlic paste in a bowl. This marinade is where all the magic happens, so give it a good stir until everything is combined smoothly. I like to taste a tiny bit at this point to make sure it’s balanced—sweet, salty, and just spicy enough.

Step 3: Marinate the Beef

Toss the beef cubes in the marinade, making sure each piece is well-coated. Cover and pop it in the fridge for at least 30 minutes, but if you’ve got the time, a couple of hours really deepen the flavor. Pro tip: If you marinate longer than 4 hours, it can start to break down the texture too much, so don’t go overboard.

Step 4: Assemble the Skewers

Thread the marinated beef, scallions, and mushrooms alternately onto skewers. I usually do 2-3 pieces of beef per skewer interspersed with veggies to keep it colorful and balanced. If you’re using wooden skewers, soak them in water for about 20 minutes beforehand to avoid burning on the grill.

Step 5: Prepare the Korean BBQ Sauce

In a small saucepan, combine hoisin sauce, ketchup, soy sauce, mirin, sesame oil, garlic, and sriracha. Gently simmer for 4-5 minutes until slightly thickened, stirring often. This sauce doubles as a basting glaze while grilling and a dipping sauce on the side.

Step 6: Grill the Skewers

Heat your grill or grill pan over medium-high heat. Place the skewers on and cook for about 3 minutes per side, basting with your Korean BBQ sauce as they cook. You’re looking for a nice caramelized exterior with juicy, tender meat inside. Be careful not to overcook so the beef stays tender.

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Pro Tips for Making Korean BBQ Beef Skewers Recipe

Cut Uniform Pieces: Cutting your beef and veggies into similar sizes ensures everything cooks evenly without some pieces drying out.
Marinate Just Right: I learned the hard way that too little marinating time means less flavor; but going too long can make the beef mushy, so 30-60 minutes hits the sweet spot.
Use a Hot Grill: A nicely preheated grill gives you that mouthwatering char and locks juices in—don’t rush this part.
Don’t Forget to Baste: Brushing the skewers with the sauce while grilling keeps them moist and intensifies flavor; skipping this step makes a big difference.

How to Serve Korean BBQ Beef Skewers Recipe

A white plate on a white marbled surface holds three skewers with dark brown grilled meat and chunks of grilled mushrooms and green onions, all glazed with a shiny, dark sauce and sprinkled with white and black sesame seeds and small green onion pieces. On the left side of the plate is a serving of light brown cooked rice with a slightly sticky texture. On the right side, there is a pile of thinly sliced cooked cucumbers in shades of light green and yellow with some black sesame seeds scattered on top. The composition is bright and colorful, showing a mix of textures from tender meat, soft rice, and fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle everything with toasted sesame seeds and freshly chopped cilantro or green onions for a burst of freshness and crunch. Sometimes a squeeze of lime adds a nice zing before digging in, which my family loves.

Side Dishes

I like pairing these skewers with simple steamed jasmine rice or even a fragrant coconut rice to soak up all those saucy juices. And don’t hesitate to add a crisp cucumber salad or some quick kimchi for that authentic Korean vibe that elevates the whole meal.

Creative Ways to Present

For parties, I’ve arranged these skewers standing upright in a glass jar with rice at the bottom—looks gorgeous on the table and easy for guests to grab. You can also serve them over a bed of mixed greens with drizzled extra sauce for a light, plated presentation.

Make Ahead and Storage

Storing Leftovers

Leftover skewers store really well in an airtight container in the fridge for up to 3 days. I like to keep the sauce separate to brush on fresh when reheating to keep that vibrant flavor intact.

Freezing

I’ve frozen cooked skewers wrapped tightly in foil and placed in a freezer bag, which holds up for about 2 months. When thawing, I recommend doing it overnight in the fridge to retain moisture.

Reheating

To reheat, I prefer warming them in a hot skillet with a little splash of the leftover Korean BBQ sauce to keep the meat tender and saucy. Microwave works in a pinch, but you might lose some of that lovely grilled texture.

FAQs

Can I use a different cut of beef for this Korean BBQ Beef Skewers Recipe?

Absolutely! While tri tip or sirloin tip is ideal for tenderness and flavor, you can also use ribeye, flank steak, or even skirt steak. Just be mindful of cooking times, as thinner cuts may cook faster and thicker ones might need a bit longer.
Is it necessary to soak wooden skewers before grilling?

Yes, soaking wooden skewers in water for at least 20 minutes before grilling prevents them from burning and helps keep the skewers intact while cooking.
How spicy is the sriracha in this recipe?

The amount of sriracha used creates a gentle heat that enhances the BBQ sauce without overwhelming the flavors. If you like it milder, reduce the sriracha, or add more if you crave a spicier kick.
Can I make this Korean BBQ Beef Skewers Recipe indoors?

Yes! These skewers can easily be cooked on a grill pan or broiled in your oven if you don’t have access to an outdoor grill. Just keep an eye on them so they don’t burn.
What’s the best way to serve leftovers?

Leftover Korean BBQ beef skewers are delicious sliced thin over rice bowls or tossed with fresh greens for a quick salad. Reheat gently to preserve the tenderness and sauce flavor.

Final Thoughts

This Korean BBQ Beef Skewers Recipe has become one of my top go-to meals because it’s so straightforward yet packed with flavor that never disappoints. Whether you’re a seasoned griller or just starting out, you’ll find that these skewers bring a little excitement and comfort to your table. I hope you enjoy making them as much as I do—and if you do, don’t forget to share with the people you love, because good food tastes even better together!