Kalbi Steak Skewers Recipe

Prepare the meat

If not pre-sliced, place steak in the freezer 20–30 minutes to firm but not freeze solid, then slice thinly (1/8–1/4 inch) across the grain. Pat slices dry with paper towel.

Make the marinade

In a bowl combine 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 1 tbsp sesame oil, grated garlic (4 cloves), 1 tbsp grated ginger, sliced white + light green parts of 3 green onions, 1 tbsp toasted sesame seeds and 1/2 tsp black pepper. Whisk until sugar dissolves.

Marinate

Add the steak slices to a shallow dish or a resealable bag and pour the marinade over them, turning to coat. Press out excess air and refrigerate at least 2 hours, up to overnight for best flavor.

Assemble skewers

If using bamboo skewers, soak them in water 30 minutes. Thread each skewer with folded or rolled slices of marinated steak so meat lies flat and evenly distributed. Leave small gaps so heat circulates. Reserve marinade.

Preheat grill or pan

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy cast-iron skillet/griddle over medium-high heat and brush with 1 tbsp vegetable oil.

Cook skewers

Brush or lightly spoon some reserved marinade over the skewers just before cooking. Grill or sear skewers 2–3 minutes per side, turning once, until caramelized at edges and cooked to medium-rare/medium (internal temp ~130–140°F / 55–60°C) depending on thickness. Avoid overcooking — thin slices cook quickly.

Finish

Transfer cooked skewers to a plate to rest 3–4 minutes. Sprinkle with extra toasted sesame seeds and sliced chives.

Prepare vegetables: Thinly shred green and red cabbage, shred or julienne the carrot, chop cilantro (if using) and thinly slice the chives.

Make dressing: In a small bowl whisk together 2 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp neutral oil, 1 tsp honey, 1 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp toasted sesame seeds, 1/4 tsp kosher salt and 1/8 tsp black pepper until combined.

Toss slaw: In a large bowl combine shredded cabbages, carrot, cilantro and 2 tbsp sliced chives. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning (add a pinch more salt or a splash of rice vinegar if needed). Let sit 10–15 minutes so flavors meld.

Plate: Arrange a bed of sesame ginger slaw on each plate or on a communal platter. Lay 2 skewers per person over the slaw. Garnish with extra sliced chives, a sprinkle of toasted sesame seeds and lime wedges on the side for squeezing.

Optional: Serve with steamed rice, lettuce leaves for wrapping, or pickled vegetables for contrast.