Bulgogi Beef Skewers: Best Authentic Korean BBQ Flavor

Get Ready to Savor the Flavor of Bulgogi-Style Beef Skewers with Gochujang Aioli

Last summer, I threw a backyard barbecue that had everyone raving. The star of the show? My Bulgogi-Style Beef Skewers with Gochujang Aioli. It’s a dish that brings together the rich, savory flavors of Korean bulgogi with the creamy, spicy kick of gochujang aioli. Trust me, once you try it, you’ll be hooked!

A Little Bit About Bulgogi and Its Journey

Bulgogi, which translates to “fire meat,” is a beloved Korean dish that has been around for centuries. Traditionally, it’s made with thinly sliced beef marinated in a sweet and savory sauce, then grilled to perfection. Over time, this classic has evolved, and now we have creative twists like these Bulgogi-Style Beef Skewers. The fusion of traditional flavors with modern techniques makes this dish a true crowd-pleaser.

Why You’ll Love This Recipe

This recipe is a perfect blend of bold flavors and simple preparation. The marinade infuses the beef with a rich, umami taste, while the gochujang aioli adds a creamy, slightly spicy finish. Plus, skewers are always a hit at any gathering—easy to eat and even easier to love.

Perfect Occasions to Prepare This Recipe

Whether you’re hosting a casual weekend barbecue, a festive holiday get-together, or just looking for a fun dinner idea, these Bulgogi-Style Beef Skewers are a fantastic choice. They’re versatile, delicious, and sure to impress your guests.

Ingredients

• 1 lbs flank steak, thinly sliced
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup mayonnaise
• 1 tbsp rice vinegar
• 1 tbsp honey
• Vegetable oil, for grilling

Substitution Options

If you can’t find some of the ingredients, here are a few substitutes:

• Flank steak: Use sirloin or ribeye
• Gochujang: Substitute with sriracha or another hot sauce
• Sesame oil: Use olive oil or another neutral-flavored oil

Preparation Section

Step 1: Marinate the Beef

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the thinly sliced flank steak and toss to coat. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for the best flavor. The longer it marinates, the more flavorful the beef will be.

Step 2: Prepare the Gochujang Aioli

In a small bowl, mix the gochujang, mayonnaise, rice vinegar, and honey until well combined. Set aside. The aioli should be smooth and creamy, with a nice balance of heat and sweetness. If you prefer a milder flavor, you can reduce the amount of gochujang.

Step 3: Thread the Beef onto Skewers

Remove the beef from the marinade and thread it onto skewers. Discard the remaining marinade. Make sure the pieces of beef are evenly spaced on the skewers to ensure they cook uniformly. Pro tip: Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.

Step 4: Grill the Skewers

Preheat your grill to medium-high heat. Brush the grates with a little vegetable oil to prevent sticking. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the beef is nicely charred and cooked through. The aroma of sizzling beef and the sight of those beautiful grill marks will make your mouth water.

Step 5: Serve and Enjoy

Transfer the skewers to a serving platter and drizzle the gochujang aioli over the top. Serve immediately and watch as your guests dive in. The combination of tender, flavorful beef and the creamy, spicy aioli is simply irresistible.

Timing

• Prep time: 15 minutes
• Marinating time: 2 hours (or overnight)
• Cooking time: 8-10 minutes
• Total time: 2 hours 25 minutes (or overnight plus 25 minutes)

Chef’s Secret

For an extra burst of flavor, add a splash of pear juice or pureed pear to the marinade. The natural sweetness and acidity of the pear help to tenderize the meat and enhance the overall taste.

Extra Info

Did you know that the word “bulgogi” comes from the Korean words “bul” (fire) and “gogi” (meat)? It’s a fitting name for a dish that’s all about the smoky, charred goodness of grilled beef.

Necessary Equipment

• Grill or grill pan
• Skewers (wooden or metal)
• Bowl for marinating
• Whisk
• Measuring cups and spoons

Storage

Store any leftover Bulgogi-Style Beef Skewers in an airtight container in the refrigerator for up to 3 days. The gochujang aioli can also be stored in a separate container in the fridge for the same duration. When reheating, you can use a microwave or a skillet, but be careful not to overcook the beef. For the best results, serve the aioli at room temperature.

Tips and Advice

To get the most out of this recipe, make sure to slice the beef against the grain. This will result in more tender and easier-to-chew pieces. Also, don’t skip the marinating step—it’s key to achieving that deep, rich flavor.

Presentation Tips

Serve the Bulgogi-Style Beef Skewers on a bed of fresh greens, garnished with sesame seeds and chopped green onions. You can also add a side of steamed rice or a crisp salad to complement the dish. The vibrant colors and textures will make it a feast for the eyes as well as the palate.

Healthier Alternative Recipes

Here are six healthier variations of this delicious recipe:

Variation 1: Bulgogi-Style Chicken Skewers

Swap the beef for chicken breast. Marinate and grill as directed. The chicken will be juicy and full of flavor, making it a great option for those who prefer leaner protein.

Variation 2: Vegetarian Bulgogi Skewers

Use portobello mushrooms or firm tofu instead of beef. Marinate and grill as usual. These vegetarian options will still give you that smoky, charred goodness without the meat.

Variation 3: Low-Sodium Bulgogi Skewers

Reduce the amount of soy sauce and add a bit of low-sodium broth to the marinade. This will cut down on the sodium content while still delivering a delicious, savory flavor.

Variation 4: Paleo Bulgogi Skewers

Use coconut aminos instead of soy sauce and swap the brown sugar for a paleo-friendly sweetener like honey or maple syrup. This version is perfect for those following a paleo diet.

Variation 5: Keto Bulgogi Skewers

Replace the brown sugar with a keto-friendly sweetener like erythritol or stevia. Serve with a side of cauliflower rice for a low-carb, high-fat meal that fits into a keto lifestyle.

Variation 6: Whole30 Bulgogi Skewers

Use coconut aminos and a compliant sweetener like date paste. Make sure to check the labels of your gochujang and mayonnaise to ensure they are Whole30 approved. This version is perfect for those doing a Whole30 reset.

Common Mistakes to Avoid

Mistake 1: Over-Marinating the Beef

While marinating is essential, over-marinating can make the beef too salty and tough. Stick to the recommended 2 hours or overnight, but no longer. Pro tip: Taste a small piece of the beef after 2 hours to check the flavor.

Mistake 2: Not Letting the Meat Rest

Let the beef rest for a few minutes after grilling. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Skipping this step can lead to dry, tough meat.

Mistake 3: Using Too Much Gochujang

Gochujang is a powerful ingredient, and too much can overpower the other flavors. Start with a smaller amount and adjust to your taste. A little goes a long way, especially if you’re not used to spicy foods.

Mistake 4: Not Preheating the Grill

A preheated grill ensures that the beef gets a good sear and doesn’t stick. Make sure your grill is nice and hot before adding the skewers. This will give you those perfect grill marks and a delicious, smoky flavor.

Mistake 5: Overcooking the Beef

Beef skewers should be cooked to your desired level of doneness, but overcooking can make them tough and chewy. Keep a close eye on the skewers and remove them from the grill when they reach your preferred level of doneness. A meat thermometer can be very helpful here.

FAQ

What is bulgogi?

Bulgogi is a popular Korean dish made with thinly sliced beef (or sometimes pork) that is marinated in a sweet and savory sauce and then grilled. It’s known for its rich, umami flavor and is often served with rice and various side dishes.

Can I use other cuts of beef for bulgogi?

Yes, you can use other cuts of beef such as sirloin or ribeye. Just make sure to slice the meat thinly and against the grain for the best texture.

What is gochujang?

Gochujang is a Korean red chili paste that is both spicy and sweet. It’s made from red chili powder, glutinous rice, fermented soybeans, and salt. It adds a unique, complex flavor to many Korean dishes.

How long should I marinate the beef?

For the best flavor, marinate the beef for at least 2 hours, or overnight. The longer it marinates, the more flavorful it will be, but avoid going beyond 24 hours to prevent the meat from becoming too salty.

Can I make the gochujang aioli ahead of time?

Absolutely! The gochujang aioli can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before serving for the best consistency.

What can I substitute for gochujang?

If you can’t find gochujang, you can substitute it with sriracha or another hot sauce. However, keep in mind that the flavor profile will be different, so start with a small amount and adjust to your taste.

Is this recipe gluten-free?

The traditional recipe uses soy sauce, which contains gluten. To make it gluten-free, you can use tamari or a gluten-free soy sauce. Always check the labels to ensure the products you use are gluten-free.

Can I use a different type of sugar?

Yes, you can use white sugar, honey, or maple syrup as a substitute for brown sugar. Each will give a slightly different flavor, so choose based on your preference.

How do I store leftover bulgogi beef skewers?

Store the leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a skillet, but be careful not to overcook the beef. The gochujang aioli can also be stored separately in the fridge.

Can I make this recipe without a grill?

Yes, you can use a grill pan or a regular stovetop pan to cook the skewers. Just make sure the pan is hot before adding the skewers, and you’ll still get that delicious, smoky flavor.

What can I serve with bulgogi beef skewers?

Bulgogi beef skewers pair well with steamed rice, a crisp salad, or a variety of Korean side dishes like kimchi, pickled vegetables, and cucumber salad. The combination of flavors and textures will make for a well-rounded and satisfying meal.