Beef Kabobs

These Korean beef kabobs are tender, juicy, and packed with flavor. They’re soaked in a mouth-watering ginger soy marinade, and take less than an hour to make.

I love Korean food, and lately I’ve been getting more into making it at home. These ginger soy beef kabobs have quickly become one of my go-to recipes when I’m craving Korean food. They have so much flavor from a marinade that has fresh ginger, fresh garlic, soy sauce, mirin, and so many other tasty ingredients. And the beef is unbelievably tender.

But best of all, these kabobs are easy to make. You don’t need to go out to a fancy restaurant or spend money ordering delivery to get mouth-watering Korean food. You can just make it at home! 

Why You’ll Love These Ginger Soy Beef Kabobs 

I make these steak kabobs all the time. Here’s why I know you’ll love them as much as I do.

• Super tender beef. The marinade in this recipe doesn’t just flavor the beef … it tenderizes the meat, too! The sugar in the ginger soy marinade helps break down the steak cubes, making the beef super tender and juicy. 
• Easy. Marinated beef kabobs might sound complex, but this recipe is really easy to make. The whole thing takes less than an hour, and it requires very little work.
• Incredible flavor. This is one of the most flavorful recipes I’ve ever made. The marinade is packed with so many different flavors, like fresh and dried onion and garlic, fresh ginger, mirin, soy sauce, and brown sugar. And the kabobs are cooked with mushrooms and onions for an extra punch of flavor.
• Crowd pleaser. It’s really easy to double or triple this recipe. Then all you need to do is fire up the grill, and you can serve a large group of people. Everyone loves these kabobs, so they’re the ultimate treat if you’re hosting a group of people for lunch or dinner.

Ingredients Needed

Here’s everything you need to make these juicy Korean beef kabobs.

For the Kabobs:

• Steak – I like to use sirloin steak, but you can use the cut of your choice.
• Mushrooms – Baby portobello mushrooms are best for this recipe.
• Onion – I like to use a yellow onion for the kabobs, but red will work fine too. 
• Olive oil
• Salt
• Pepper – Always use freshly cracked pepper.

For the Marinade:

• Onion – It’s best to use a yellow onion for the marinade.
• Fresh garlic
• Fresh ginger
• Soy sauce
• Brown sugar
• Mirin
• Garlic powder
• Onion powder
• Black pepper
• Water
• Sesame oil

How to Make Beef Kabobs

Here’s how to make these super easy, juicy steak kabobs.

• Mince the aromatics. Place the fresh onion, garlic, and ginger in a food processor. Pulse until the ingredients are minced.

• Add the seasonings. Put the soy sauce, mirin, brown sugar, garlic powder, onion powder, and pepper in the food processor. Pulse until the ingredients are mixed together.
• Finish the marinade. Add the water and sesame oil, and process until the mixture is fully combined.
• Marinate the beef. Put the beef cubes in a bowl, then pour the marinade over the top. Cover the bowl, and let it sit in the fridge for at least 30 minutes.

• Season the onions and mushrooms. Add the onions and mushrooms to a bowl, and toss with olive oil. Season to taste with salt and pepper.
• Heat the grill. Preheat your grill on medium-high heat.
• Make the kabobs. Place the beef, onions, and mushrooms on skewers, alternating between the ingredients.

• Grill. Place the skewers on the grill and cook on both sides. It should take 3-4 minutes per side, but it depends on the size of your beef cubes, and how cooked you like your meat. 
• Serve. Garnish the kabobs with green onions or parsley, and serve. 

Tips and Tricks

Here are a few tricks to help you make these tasty kabobs.

• Peel the ginger with a spoon. A lot of people think it’s very difficult to peel ginger, which has a thick skin that you need to remove. But it’s actually super easy. All you have to do is use a spoon and the peel will come right off. 
• Use a mirin substitute. It’s definitely best to use mirin in this marinade, but not everyone has mirin in their pantry. If you don’t have any then don’t worry! There are plenty of substitutes you can use for mirin, which is both sweet and acidic. You can mix a little bit of sugar or juice into sake, rice vinegar, or a dry white wine to replace mirin. Or you can use sherry, which is already fairly sweet. 
• Marinate longer. This recipe calls for you to marinate the beef for at least 30 minutes. But if you have the time, the beef will only get better if you marinate it even longer. I recommend marinating it for a few hours if you can, or even overnight. 

What to Serve with Korean Beef Kabobs

My favorite way to eat these ginger soy kabobs is outside in the sun, on a bed of Cilantro Lime Rice, with a cold drink, and some fresh side dishes. Here are a few refreshing sides that I think go really well with this recipe.

• Grilled Zucchini
• Corn on the Cob
• Shrimp Summer Rolls
• Asian Napa Cabbage Slaw

How to Store and Reheat Leftovers

Leftover beef kabobs can be stored in an airtight container in the fridge for 3 days. To reheat, wrap the kabobs in aluminum foil, and heat in a 350F oven for 20-30 minutes, until the beef is warm all the way through. 

Can Beef Kabobs Be Frozen? 

You can absolutely freeze leftover kabobs, though the texture of the beef won’t be quite as good. Just store them in an airtight container in the freezer and they’ll last for 3 months. You can reheat them directly from the freezer, though they’ll need more time in the oven. 

More Recipes to Grill This Summer

If you love being around the grill as much as I do, then you’ve got to try these delicious and healthy recipes.

• Grilled Avocado Chicken
• Grilled Potato Packs
• Grilled Chicken Legs
• Grilled Pork Chops
• Baked Potato on the Grill
• Grilled Chicken Sandwich

Continue to Content

Yield: 4

Beef Kabobs

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These Korean beef kabobs are juicy, tender, and easy to make. They're flavored with a ginger soy marinade, and cooked on the grill.

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Ingredients

For the Kabobs:

• 1 pound steak (I use sirloin, but you can use any cut), cut into cubes
• 8 oz baby portobello mushrooms, washed and quartered
• 1/4 cup onion, cut into 1-inch slices
• 2 Tablespoons olive oil
• salt and pepper

For the Ginger Soy Marinade:

• 1/2 yellow onion, cut into quarters
• 1 Tablespoon fresh ginger
• 1 Tablespoon fresh garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin
• 1 Tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 cup water
• 2 Tablespoons sesame oil

Instructions

1. In a food processor, pulse the onion, garlic and ginger for the marinade until minced. Add the soy sauce, brown sugar, mirin, garlic powder, onion powder, and black pepper. Process until well blended.
2. Pour in the water and sesame oil, and process for a few seconds to combine.
3. Place the beef cubes in a bowl and pour the marinade over the top. Cover the bowl and place in the fridge for at least 30 minutes and up to 12 hours.
4. Meanwhile, toss the mushrooms and onions in the olive oil, and season with salt and pepper.
5. Preheat your grill to medium-high heat. Once the meat is finished marinating, thread the beef, mushrooms, and onions onto skewers.
6. Grill for 3-4 minutes per side. It will depend on how big your cubes of meat are, and how done you like them.
7. Serve garnished with parsley or green onions.

Notes

• Adapted from Seoultown Kitchen
• Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
• Reheat in a 350F oven, wrapped in foil, for 20-30 minutes.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 566Total Fat 35gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 21gCholesterol 110mgSodium 1022mgCarbohydrates 27gFiber 2gSugar 20gProtein 34g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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