April Recipes

Korean Steak Kabobs

Korean Steak Kabobs
Hands On:
25 minutes
Total Time:
35 minutes


  • 1 (1-lbs.) pkg. Hy-Vee Angus Reserve beef flank steak, cut into 1-inch pieces
  • ⅓ cup gochujang Korean chili sauce
  • ¼ cup Hy-Vee less sodium soy sauce
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp Hy-Vee brown sugar, packed
  • 1 tbsp Hy-Vee honey
  • 2 clove(s) garlic, minced
  • ¼ tsp Hy-Vee kosher salt
  • ⅛ tsp Hy-Vee ground black pepper
  • 8 large green onions, cut into 1½-inch pieces
  • Sesame seeds, for garnish
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Place steak in a large resealable plastic bag. Combine gochujang sauce, soy sauce, rice vinegar, sesame oil, brown sugar, honey, garlic, salt, and pepper in a small bowl. Set aside 1/4 cup. Pour remaining marinade over steak in bag. Close bag; turn to coat. Refrigerate 4 to 8 hours, turning bag occasionally.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°).
Drain steak; discard marinade in bag. Alternately thread steak and green onion pieces onto 4 (12-inch) metal skewers. Grill kabobs 8 to 10 minutes or until beef reaches 130° for medium-rare doneness, turning occasionally.
Brush with reserved marinade just before serving. Garnish with sesame seeds, if desired.

Nutrition Facts

Serving Size: 1 kabob
Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 14g 18%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 70mg 23%
Sodium: 980mg 43%
Total Carbohydrate: 24g 9%
Dietary Fiber: 0g 0%
Sugars: 17g 34%
Protein: 25g 50%

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