• Email
  • Pin It

Korean Beef Kim Chee Skewers


Contributed by:

Korean Beef Kim Chee Skewers


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Korean Beef Kim Chee Skewers

This dish was a huge hit, the runaway favorite at the tasting party where it made its debut. People really loved the spicy flavor.Korean


  • Prep Time : 20 min
  • Cook Time : 15 min
  • Ready Time : 35 min




  • 2 pounds London broil
  • 1 small head Napa cabbage, separated into leaves
  • 8 cloves garlic, each cut in half
  • 1/2 cup canola oil
  • 1/2 cup white vinegar
  • 2 teaspoons red pepper flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon coarse sea salt or kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon lime juice
  • 2 red bell peppers, seeded and cut into chunk
  • 12 cherry tomatoes
  • 2 bunches scallions, trimmed, use just bottom 2 inches
  • high heat non-stick cooking spray


Soak 12 wooden skewers in water. Set aside. Skip this step if using metal skewers.

Cut the meat into 11⁄2-inch chunks. Place into a large bowl. Place the Napa leaves into a shallow pan.

Place the garlic, oil, vinegar, red pepper flakes, onion powder, salt, cumin, cayenne, paprika, and lime juice into the bowl of a food processor fitted with a metal blade. Pulse to combine. This can also be done in a quart-sized container using an immersion blender. Pour half the marinade over the beef cubes and the other half over the cabbage leaves. Toss and smear to coat. Allow to stand for 10 minutes.

Crush and roll the Napa cabbage leaves to form 12 bundles. Thread a cabbage bundle onto a skewer. Add a red pepper chunk, beef cube, tomato, cabbage bundle, then a red pepper chunk, beef cube, tomato, and a scallion to cover the last 2 inches of the skewer. Repeat with remaining skewers.

Spray an outdoor grill or grill pan with nonstick cooking spray and heat over medium heat. When it is very hot, add the skewers, in batches if necessary, rotating so each side is grilled, for a total of 12–15 minutes. If the meat is still too rare, place on a cookie sheet and into a hot oven for 5 minutes.

Serve 2 skewers per plate.


Similar Recipes



About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in