A friend who grew up in Seoul told me that the secret to Korean beef skewers is the marinade time, not the cooking time. Flank steak sliced thin and marinated for at least six hours in soy sauce, brown sugar, chopped onions, minced garlic, hard root beer, and chopped bacon. Then threaded onto skewers and grilled for about five minutes over medium-high heat. The reduced marinade poured over the top. Sesame seeds and chopped parsley to finish. These have become one of our go-to summer grilling recipes for exactly that reason — the grill work takes five minutes and the marinade does all the actual work the night before.
Hard root beer in a marinade sounds wrong until you taste it. It has a sweetness that caramelises on the grill, and the carbonation tenderises the meat in a way that flat soda does not. Six hours minimum, overnight if you can. The beef should be dark brown from the soy and sugar before it even touches the grill.
Tips for Making Grilled Korean Steak Skewers
Marinate for at least six hours
Combine the soy sauce, brown sugar, onions, garlic, hard root beer, and bacon in a bowl. Add the sliced flank steak and coat every piece. Refrigerate for at least six hours, preferably overnight.
The longer the beef sits, the deeper the flavour and the more tender it becomes. Six hours is the minimum for the soy and sugar to penetrate.
Grill hot and fast
Medium-high heat, about five minutes total, turning occasionally. Flank steak sliced thin cooks quickly. Overcooked, it becomes tough and chewy.
While the skewers grill, pour the leftover marinade into a small saucepan and reduce it by half over medium heat. Drizzle the reduced marinade over the finished skewers.
Grilled Korean Steak Skewers
- Total Time: 20 minutes
- Yield: Serves 4
Description
Marinate the steak in the morning and by dinner it takes less than a half hour to slice thinly, grill and serve this flavorful Korean-spiced meat over rice.
Ingredients
- 1 1/2 pounds flank steak
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup chopped onions
- 1 tablespoon minced garlic
- 1/4 cup hard root beer
- 4 slices bacon, chopped
- Sesame seeds for garnish
- Chopped parsley for garnish
Instructions
- Marinate the flank steak in soy sauce, brown sugar, onions, garlic, hard root beer, and bacon for at least 6 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and thread the slices onto skewers, reserving the leftover marinade in a small saucepan.
- Bring the reserved marinade to a boil, then reduce heat and simmer, stirring occasionally, until it’s reduced by about half and the bacon is fully cooked through.
- Grill the skewers for about 5 minutes, turning occasionally, until cooked to your desired doneness.
- Remove from the grill and pour the reduced marinade over the skewers.
- Garnish with sesame seeds and chopped parsley before serving.
Notes
If you can’t find Not Your Father’s Root Beer you can substitute regular root beer instead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 skewer
- Calories: 450
- Sugar: 20
- Sodium: 1200
- Fat: 20
- Carbohydrates: 35
- Fiber: 1
- Protein: 30
Frequently Asked Questions
What is hard root beer?
An alcoholic root beer. The recipe notes suggest Not Your Father’s Root Beer. If you cannot find it, regular root beer works. The alcohol cooks off, but the carbonation helps tenderise the beef.
Why is there bacon in the marinade?
The bacon adds a smoky, salty flavour to the marinade that deepens as it sits. It cooks along with the steak on the grill. Chop it into small pieces so it mixes evenly.
Can I use a different cut of beef?
Skirt steak or sirloin both work. Slice thin against the grain. Flank steak is the traditional choice for its flavour and the way it absorbs marinades.
If You Liked This Recipe, You’ll Love These
- Easy Korean-Style Beef and Rice
- Korean Gochujang Short Rib Sandwich
- Korean Steak Rice Bowl
- Korean Sushi: Beef Gimbap
Marinated the flank overnight and it came off the grill so tender. New cookout regular.
So so good!
We make these on repeat.
Worth doing the overnight marinade for that deep char, delicious.
Really good but a touch sweet for us, i cut the sugar the second time. Still a hit.