Make JUICY & Delicious Korean BBQ Skewers for your next BBQ Party! 갈비양념 꼬치구이 🌱

https://youtu.be/GHHB2LJ4pqA

#koreanbbq #galbi #bulgogi

Korean BBQ skewers with the taste of Galbi and BulGoGi that we all love! These grilled skewers will definitely impress your guests at your next BBQ party. I will share a simple Galbi/BulGoGi marinade recipe, along with lots of grilling tips.

🌱Also includes vegan-friendly modifications

🇰🇷맛있고 간단한 갈비양념 꼬치구이 만들기

꼬치 KkoChee = Skewers

구이 GuYee = Grilled

Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes

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1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.

1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams

INGREDIENTS/재료

Serving Size: 6 Skewers

Simple GalBi/BulGoGi Marinade

½ Cup 컵 Soy Sauce 간장

2 Tablespoon 큰술 Brown Sugar 흑설탕

1 Tablespoon 큰술 Minced Garlic 다진 마늘

1 Tablespoon 큰술 Extra Virgin Olive Oil 식용유

¼ Teaspoon 작은술 Black Pepper 후추

*1/4 Teaspoon 작은술 Freshly grated ginger 강판 생강 (if using pork, chicken or shrimp)

Meat 고기

(Use beef, pork, chicken or shrimp) 쇠고기 또는 돼지고기, 닭고기, 새우

🌱For my vegan friends, use smoked tofu cubes and/or just the vegetables listed below

2 - 2.5 lbs (100 - 115 grams) Sirloin Beef Chunks 등심 쇠고기

Vegetables For The Skewers 채소

Red Onion 중간 붉은 양파 (cut into same size as the meat)

Yellow, Orange and/or Red Bell Peppers (cut into same size as the meat)

Scallion 파 (cut into 1 - 1.5" in length)

Mushroom (Portobello or Shitake, preferably), stem removed

2 Garlic Cloves 마늘 (per skewer)

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Cutting Board With Juice Groove

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Step One

Making The GalBi/BulGoGi Marinade 초간단 갈비양념 만들기

In a mixing bowl, add the following ingredients:

• ½ Cup 컵 Soy Sauce 간장

• 2 Tablespoon 큰술 Brown Sugar 흑설탕

• 1 Tablespoon 큰술 Minced Garlic 다진 마늘

• 1 Tablespoon 큰술 Extra Virgin Olive Oil 식용유

• ¼ Teaspoon 작은술 Black Pepper 후추

Mix well until the sugar melts completely.

Basting Liquid: Save 2 Tablespoons of the marinade in a small bowl, and add 1 tablespoon of water.

Step Two

Marinating The Meat

Cut the meat into big chunks, and add it to the marinade. Mix well to ensure that the meat pieces are coated in the marinade. If you are pressed for time, let the meat marinade sit on your kitchen counter for 30 minutes. If not, let the meat marinade sit in the fridge for 4 to 5 hours (overnight/ 10-12 hours is great, too!).

🌱Vegan friends, if using smoked tofu cubes, the same marinating time applies. If only using vegetables, let the marinade soak with the vegetables for 15 to 30 minutes.

Step Three

Assembling The Skewers 꼬치구이 만들기

TIP #1: If using bamboo skewers, soak them in water for 15 to 20 minutes. Presoaking in cold water ensures that the bamboo skewers will not quickly burn.

TIP #2: Start with skewering 1 garlic clove. The garlic clove will function as a secure fastener so all the items on the skewers stay compact together when grilling.

Start skewing with a garlic clove followed by red onions (cut into big chunks/similar size of the meat), then the meat, one of vegetables listed below, then meat again and repeat. Make sure to pack down the meat and vegetables as you skewer them. End the skewer with a garlic clove, again as a secure fastener.

Step Four

Grilling The Korean BBQ Skewers

TIP #1: Make sure to clean the grill (scrap off any residue on the grill plate). When you grill on a dirty grill plate (i.e. burnt food residues from the previous grilling), the burnt food residue will stick to your meat, which is so gross and will stain your meat with black ash stains.

TIP #2: Set your grill on high heat, cover the grill lid, and let the grill preheat for at least 5 minutes. I preheat my grill for 10 minutes on high heat before I place my meat on it. This is to ensure that your meat gets a nice sizzle searing on super high heat grill plate.

TIP #3: Place the skewers on the preheated grill. Once you place the meat down, do not poke it, move it or lift to peek at it. Just leave it alone so it creates a nice sizzling sear on the meat. Close the grill cover and let it grill for 3 to 5 minutes (time will vary depending on your grill fire power, and also the altitude) on high heat or until you have nice grill marks on the skewered meat and vegetables.

Turn over the skewers to grill on the other side. Using a heat proof basting/grilling brush, brush-drizzle the basting liquid (saved from the marinade) on the skewers. Close the grill cover, and cook for 3 to 5 minutes on high heat (time will vary depending on your grill fire power, and also the altitude) or until you have nice grill marks on the skewered meat and vegetables.

If grilling beef, shrimp or smoked tofu cubes, follow the step below (5 Minutes Of Resting Period).

If grilling pork or chicken skewers, once you have grilled marks on both sides, move the skewers to the top shelf on your grill, close the grill lid and let it finish cooking for 5 to 7 minutes. If your grill does not have a top shelf, place the grilled skewers on a foil, and loose wrap it. Turn off one of the grill burners, and let the foil wrapped skewers rest on the grill burner with no heat, grill cover closed, and let it cook for another 5 to 7 minutes. TIP #4: Always use a meat thermometer to ensure that the center interior part of the pork or chicken reaches 170 ℉

Step Five

5 Minutes Of Resting Period

Then quickly transfer the grilled skewers to a platter or a cutting board with juice groove. Let the grilled skewers rest for 5 minutes, so the moisture retracts within the meat, making the meat taste more moist.

Bon appétit😋

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