My husband and I just recently returned from a trip to Key West and, while there, had the most delicious Korean BBQ burritos (called Bulgogi burritos) from a little place called Grunts. Grunts is a small bar that has a cute open area to sit in under the trees and they’ve teamed up with a food truck called Garbo’s Grill in order to offer a convenient food service. Well, it was a great move on their part because Garbo’s has the most delicious grilled food you can image. Their menu is very short and simple but what they do have is tops! (And if you do happen to want to visit Grunts you need to get there early, as they close at 9, and they occasionally run out of favorites an hour prior to closing.)
I know I just passed over that little tidbit about Bulgogi so I thought I would give you a little info on exactly what it is. According to wikipedia, if literally means fire meat in Korean. It refers to meat (usually beef, but can be chicken or pork) that is marinated to enhance its tenderness then grilled. Ever since I saw bulgogi on Grunts’ menu I’ve seen it in a thousand places. Does that happen to you too?
OK, enough background on Korean BBQ. Now you can begin to understand why I wanted, no actually needed, to come up with my own interpretation of a Korean BBQ recipe. Mainly because I just can’t stop thinking about how tasty it was and now, thanks to this recipe, I can have it any time I want! (Of course, you will still see me stopping at Garbo’s Grill whenever I’m in Key West!)
This is one of those recipes that you can adapt to fit your family’s tastes and it is both quick and easy and perfect for the summer grilling season. The kabobs can be made with beef, pork or chicken and just about any veggies that you like. You can serve it over a salad as I did or with Grilled Corn with Parmesan Chili Butter or Grilled Herbed Potatoes on the side. Whatever way you serve them it’s sure to be a hit in your house.
Korean BBQ Kabobs (Bulgogi Kabobs)
- 5 Tablespoons soy sauce (use Tamari if gluten-free)
- 2 Tablespoons toasted sesame oil
- 2-1/2 Tablespoons granulated sugar
- 2 Tablespoons minced garlic
- 2 Tablespoons white sesame seeds
- 1/4 teaspoon red pepper flakes
- 1/4-1/2 teaspoon black pepper
- 1/4 teaspoon ground or fresh ginger (optional)
Kabobs (Ingredient suggestions, you can use more or less to suit your taste)
- 2 large boneless pork chops, cut in medium-sized chunks
- 1 small zucchini, cut in 1/4″ thick slices
- 1 medium onion, cut in wedges
- 1 large bell pepper (I used a combination of yellow, red & green)
- 10-12 mushrooms, stems removed
- Metal or wooden skewers
In a small bowl, whisk all marinade ingredients together. Set aside.
Using 2 gallon-sized ziploc bags, place pork in 1 bag and vegetables in the other. Pour 1/3 of marinade over pork and the remaining 2/3rds over the vegetables. Let marinate in refrigerator for at least 30 minutes.
If using wooden skewers, place in pan of water while meat and vegetables marinate to prevent them burning during grilling.
Heat grill while you are assembling kabobs.
Remove from ziploc bags and discard marinade, Alternately skewer meat and veggies on skewers.
Place on hot grill and cook 3-4 minutes per side.
Serve with sides or over the top of a tossed salad.