Korean Beef Bulgogi Skewers

Name: Korean Beef Bulgogi Skewers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1¾ lb (800 g) beef sirloin steak, 1½ inches (4 cm) thick, sliced thin (about ¼ inch / 6 mm), against the grain; ⅓ cup (80 ml) soy sauce; 2 tablespoon (30 ml) toasted sesame oil; 6 clove (30 g) garlic cloves, minced; 1 tablespoon (15 g) fresh ginger, peeled and finely grated; 3 tablespoon (40 g) brown sugar, packed; 1 tablespoon (15 ml) rice vinegar; ¼ cup (60 ml) water; 3 tablespoon (30 g) sesame seeds, toasted, divided for garnish; 2 piece (40 g) green onions (scallions), sliced thin, for garnish; ¼ teaspoon (½ g) red pepper flakes (optional); 1 tablespoon (15 ml) vegetable oil, for brushing grill

From the MyKitchenBank Kitchen

Tender beef sirloin marinated in a savory-sweet Korean sauce with soy, sesame oil, ginger, and garlic, then grilled on skewers until caramelized and charred. Serve hot with steamed rice, kimchi, and pickled vegetables for an authentic meal that comes together in under an hour of active work.

Prep: 30 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 42 min
Makes: 4 servings (8–12 skewers)

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Ingredients

4 servings

1¾ lb (800 g) beef sirloin steak, 1½ inches (4 cm) thick, sliced thin (about ¼ inch / 6 mm), against the grain
⅓ cup (80 ml) soy sauce
2 tablespoon (30 ml) toasted sesame oil
6 clove (30 g) garlic cloves, minced
1 tablespoon (15 g) fresh ginger, peeled and finely grated
3 tablespoon (40 g) brown sugar, packed
1 tablespoon (15 ml) rice vinegar
¼ cup (60 ml) water
3 tablespoon (30 g) sesame seeds, toasted, divided for garnish
2 piece (40 g) green onions (scallions), sliced thin, for garnish
¼ teaspoon (0.5 g) red pepper flakes (optional)
1 tablespoon (15 ml) vegetable oil, for brushing grill

Equipment (7)

Cutting board
Sharp knife (8-inch chef's knife recommended)
Large mixing bowl
8–12 wooden or metal skewers (10 inches / 25 cm)
Grill with thermometer
Tongs
Small bowl for mixing

Steps

Before you start

Soak wooden skewers in water for 30 minutes before grilling, or use metal skewers
Slice beef against the grain for maximum tenderness
Assemble and refrigerate marinade ingredients so they are ready to combine
Preheat grill to medium-high (about 400°F / 200°C) 15 minutes before grilling

1
Combine marinade ingredients
- In a large mixing bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, rice vinegar, water, and red pepper flakes (if using).
- Stir until the sugar dissolves completely, about 1 minute.
- The marinade should be smooth and glossy.
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Ready when: Sugar has dissolved and marinade is uniform
Tip: Whisk thoroughly so the sugar dissolves—undissolved sugar will caramelize unevenly on the grill and burn
2
Marinate beef
- Add the sliced beef to the marinade and gently stir with your hands or a spoon to coat every piece evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours.
- Stir occasionally (every 30 minutes if marinating for fewer than 4 hours) to ensure even coating.
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Ready when: Beef is evenly coated and fully submerged
Tip: Don't skip the marinating time—it's essential for authentic bulgogi flavor and tenderness. Overnight marinating yields the best results.
3
Thread beef onto skewers
- Remove beef from the marinade (reserve the remaining marinade for basting).
- Pat the beef slices dry with paper towels to reduce flare-ups on the grill.
- Thread the beef onto skewers in a zigzag pattern, threading each slice through roughly three times per skewer to maximize surface area.
- Lay skewers on a plate or tray and let rest at room temperature for 10 minutes before grilling.
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Ready when: All beef pieces are threaded securely and skewers are ready to lift without beef sliding
Tip: Pat beef dry so it develops a caramelized crust instead of steaming. Threading in a zigzag maximizes the grilled surface and prevents pieces from rotating.
4
Prepare grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Once hot, wipe a paper towel lightly soaked in vegetable oil across the grill grates to create a non-stick surface.
- Leave the grill grates uncovered so they stay hot.
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Ready when: Grill grates are hot enough that water droplets immediately sizzle and evaporate
Tip: Oil the grates right before adding skewers to prevent sticking. Don't oil too far ahead or the oil will smoke off.
5
Grill skewers
- Place the beef skewers directly on the preheated grill grates, leaving about 2 inches (5 cm) between skewers for heat circulation.
- Grill for 3–4 minutes on the first side without moving, until a dark caramelized crust forms.
- Flip the skewers and grill the second side for another 3–4 minutes.
- Brush the cooked side with reserved marinade as it finishes cooking.
- Total cooking time is 6–8 minutes for medium-rare (internal temperature 140–145°F / 60–63°C) or 10–12 minutes for medium (160°F / 71°C).
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Ready when: Beef slices are caramelized with charred edges; internal temperature reaches 140–160°F (60–71°C) depending on preference
Tip: Don't move the skewers while they cook on the first side—moving them prevents caramelization. Use marinade as a baste only in the final minute to avoid burning.
6
Rest and serve
- Transfer the grilled skewers to a serving platter.
- Let them rest for 2–3 minutes so the juices redistribute.
- Scatter sesame seeds and sliced green onions over the top.
- Serve immediately with steamed rice, kimchi, and pickled vegetables (like pickled radish or cucumber).
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Ready when: Skewers have cooled slightly but are still hot; sesame seeds and green onions are evenly distributed
Tip: Serve immediately after resting—the skewers will stay warm and the beef will be at its juiciest.

Good to know

Tips

Slice beef against the grain to shorten the muscle fibers and ensure maximum tenderness in each bite.
Toasted sesame oil is essential—regular sesame oil won't provide the same deep, nutty flavor that makes bulgogi special.
If you don't have a grill, you can cook the skewers in a cast-iron skillet over medium-high heat on the stovetop, using the same 3–4 minute timing per side.
For a spicier version, increase the red pepper flakes to ½ teaspoon or add 1 tablespoon of gochugaru (Korean red chili flakes) to the marinade.

Make ahead

Beef can be marinated up to 24 hours ahead. Thread onto skewers and refrigerate up to 2 hours before grilling. The marinade can be made 1 day ahead and stored in a sealed container in the fridge.

Storage & reheating

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 5 minutes. Do not freeze cooked skewers, as the beef will become tough upon thawing.

Substitutions

beef sirloin steak, 1½ inches (4 cm) thick → Ribeye steak or NY strip steak. These cuts have more marbling and will be juicier, though slightly more expensive. Cut into the same thin slices.
rice vinegar → Apple cider vinegar or white vinegar. Use the same amount. Rice vinegar is milder and traditional; other vinegars will be slightly sharper.
brown sugar, packed → Honey or regular granulated sugar. Use 2 tablespoons honey or 2 tablespoons granulated sugar for the same sweetness. Honey will caramelize more quickly on the grill.
toasted sesame oil → Extra-virgin olive oil plus 1 teaspoon of additional soy sauce. You'll lose the authentic nutty sesame flavor, but the skewers will still be delicious. Use less olive oil (1.5 tablespoons instead of 2) as it's less intense.