Easy Korean Red Pepper Paste Beef Skewers with an Asian Pear Cabbage Slaw Recipe Email Link

Korean Red Pepper Paste Beef Skewers with an Asian Pear Cabbage Slaw

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Ingredients

Asian Pear Cabbage Slaw

  • 2 1/2 cups green cabbage, sliced
  • 1 cup Spring mix salad, sliced
  • 1 Asian pear, peeled, cored, quartered and then sliced
  • 1/4 cup seasoned rice vinegar
  • 3 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 tsp finely chopped McCormick Gourmet Crystallized Ginger
  • 1 tsp McCormick Sesame Seed, toasted

Korean Red Pepper Paste Beef Skewers

  • 10-15 bamboo skewers, soaked in warm water for at least 20 minutes
  • 1 1/4 pounds London broil beef, sliced thin across the grain
  • 2 Tbsp soy sauce
  • 1/4 tsp honey
  • 1 large garlic clove, minced
  • 1 Tbsp Korean hot pepper paste, Gochujang
  • 2 Tbsp sesame oil
  • 1 tsp finely chopped McCormick Gourmet Crystallized Ginger
  • vegetable oil for grill pan
  • Jasmine rice, prepared in a rice cooker

Instructions

Asian Pear Cabbage Slaw

  • In a medium sized mixing bowl, combine rice vinegar, sesame oil, soy sauce, honey and ginger. Add green cabbage and spring mix salad and toss to ensure cabbage and salad are coated well. Refrigerate while preparing beef for at least 20-30 minutes. Toss the salad mix occasionally. Before serving salad, top with sesame seed.

Korean Red Pepper Paste Beef Skewers

  • In a mixing bowl or casserole dish, combine soy sauce, honey, garlic, Korean hot pepper paste, sesame oil and ginger. Thoroughly mix beef into the hot pepper paste mixture and ensure evenly coated.
  • Arrange beef slices onto skewers. Use 6 or 7 inch skewers or 4 inch skewers for appetizers.
  • Heat a grill pan on high heat for 4-5 minutes. Using a paper towel, spread vegetable oil onto grill pan. Cook beef skewers on grill pan for about 2-4 minutes on each side. Allow beef skewers to rest for 3-4 minutes and serve with Jasmine rice and Asian cabbage slaw on the side.

Notes

Modified and adapted from Jicama-Wrapped Short Ribs with Asian Pear Slaw

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