Meals with Mike: Korean BBQ Beef Skewers

We’re happy to share the next recipe in the Meals with Mike series! QSC Member Mike Kelly joins us monthly for a live cooking demonstration, and we’ll be sharing the recipes here on our blog for those who aren’t able to make it in person.

This month’s recipe included Korean BBQ Beef Skewers, accompanied by Corn Salad. You’ll find both recipes below - enjoy!

Korean BBQ Beef Skewers

Ingredients:

• 3 Tbsp + 2 tsp low soy sauce, divided

• 3 Tbsp honey

• 1 Tbsp + 2 tsp sesame oil, divided

• 3 tsp gochujang

• 2 garlic cloves, minced

• 1 ½ lbs. tri-tip or sirloin steak tips, cut into 1-inch cubes

• 1/4 cup ketchup

• 1/4 cup Hoisin sauce

• One red and one yellow bell pepper, cut into 1-inch pieces

• 1 8 oz package button mushrooms, halved

• 2 Tbsp chopped green onions, for garnish

• Sesame seeds, for garnish

Instructions:

1. In a large bowl, combine 3 Tbsp soy sauce, honey, 1 Tbsp sesame oil, 2 tsp gochujang, and garlic. Season with salt and pepper and whisk until smooth.

2. Add steak cubes to bowl and mix to coat in marinade. Cover with plastic wrap and refrigerate for at least 2 hours.

3. In a small bowl, combine ketchup, Hoisin sauce, remaining 2 tsp soy sauce, 2 tsp sesame oil, and 1 tsp gochujang. Season BBQ sauce with salt and pepper.

4. If using wooden skewers, place them in water for at least 15 minutes to prevent them from burning on the grill.

5. Set grill to medium high (350–400°F). Brush excess marinade off steak cubes. Thread steak, peppers, and mushrooms onto skewers.

6. Grill skewers for 4 minutes. Brush with some BBQ sauce and carefully flip the skewers. Brush the tops with some more BBQ sauce.

7. Cook until steaks are medium (135°F); 2–4 more minutes.

8. Transfer skewers to a serving platter and brush with remaining BBQ sauce. Let rest for 5 minutes.

9. Sprinkle with green onions and sesame seeds before serving.

10. Enjoy!

Corn Salad

Ingredients:

• 3 tablespoons apple cider vinegar

• 2 tablespoons white sugar

• 1 tablespoon olive oil

• 1 tablespoon water

• 1 pinch salt and ground black pepper

• 1 (15.25 ounce) can sweet corn, drained

• ½ cup chopped yellow bell pepper

• ½ cup chopped red bell pepper

• ⅓ cup chopped sweet onion

• 1 small tomato, chopped

Instructions:

1. Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and black pepper in a large bowl.

2. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss.

3. Cover and refrigerate until ready to serve.

Tips:

• I’ve left out the tomato and it’s still great.

• Reviewers suggest diced cucumber as a good addition.

• I use super-sweet, sweet yellow and white, or Summer Crisp corn.

• If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy.

Enjoy!