She Strengthens

Savory Skewers Inspired by Korean Kalbi

A Flavorful Twist on Traditional Kebabs

Imagine tender beef short ribs infused with the bold flavors of soy sauce, rice vinegar, garlic, and sesame oil, all tied together with a hint of spicy Sriracha. These skewers are a creative spin on traditional Korean kalbi, with a unique satay-style presentation that’s sure to impress.

The Perfect Balance of Flavors

The key to these mouthwatering skewers lies in the marinade, which combines the richness of soy sauce and brown sugar with the tanginess of rice vinegar and the subtle warmth of sesame oil. A dash of Sriracha adds a welcome kick, while the sweetness of mirin provides a balancing act.

Easy to Prepare, Impressive to Serve

To prepare these skewers, simply thread thinly sliced beef short ribs onto bamboo skewers, alternating directions to create a visually appealing pattern. Grill over medium heat for about 6 minutes, turning once, until the meat is cooked through and nicely charred. Serve with a side of sautéed Asian-style broccoli and a mountain of steamed rice for a satisfying meal.

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha
• 1 teaspoon sesame oil
• 4 green onions, minced
• 2 garlic cloves, minced
• 1 1/4 to 1 1/2 pounds boneless short ribs, trimmed and sliced
• 12 bamboo skewers

Marinating and Grilling

In a baking dish, whisk together the soy sauce, mirin, brown sugar, rice vinegar, Sriracha, sesame oil, half of the green onions, and the garlic. Add the beef short ribs and toss to coat. Cover and let marinate for 4 to 6 hours. When ready to grill, soak the bamboo skewers in water for 30 minutes. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Grill the skewers, turning once, until cooked through and nicely charred, about 6 minutes. Transfer to a platter, garnish with the remaining green onions, and serve.