KOREAN BEEF KABOBS (BULGOGI)
- 1 small unripe pear (I used a bartlett)
- 2 tablespoons minced garlic (or 6 cloves)
- 1 inch piece of ginger, sliced or cubed
- 1/2 small yellow or white onion
KOREAN BEEF KABOBS:
- 3 tablespoons soy sauce (see note)
- 3 tablespoons light brown sugar
- 1 tablespoon sesame oil
- 1 1/2 pounds sirloin steak cut into 1- 1 1/2 inch cubes
- 2 scallions, cut into large pieces
- 2 bell peppers, cut into 1 1/2 inch cubes
- 1 medium onion, cut into 1 1/2 inch cubes
- 1 1/2 cups pineapples, cut into 1 1/2 inch cubes
- GARNISH: toasted sesame seeds + sliced scallions
- If using wooden skewers, soak 6 skewers in water in a 9×13 baking dish so that they are completely submerged for at least 30 minutes and ideally for 1 1/2 hours.
- TENDERIZER: in a food processor, combine the ingredients for the tenderizer and pulse until a thick paste forms. Set aside.
- KOREAN BEEF KABOBS: in a large bowl combine the soy sauce, light brown sugar, and sesame oil and whisk until the sugar dissolves. Add the tenderizer and stir to combine. Add in the scallions along with the diced sirloin steak and stir so the meat is covered with the prepared marinade. Refrigerate for at least 30 minutes and up to 1 1/2 hours.
- GRILLING: Skewer the bell peppers, onions, pineapple, and cubed sirloin onto the prepared skewers in whichever order you prefer. I used about 3-4 cubes of steak per skewer alternating with the veggies/pineapple. Heat an indoor/outdoor grill for several minutes and grill to desired doneness, or for about 8-10 minutes for medium-well. Sprinkle with sesame seeds and scallions before serving.