Korean BBQ Pork Kabobs (Bulgogi Kabobs)

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Korean BBQ Pork Kabobs (Bulgogi Kabobs)

Nothing is quicker, easier or more delicious than these Korean BBQ Pork Kabobs. Choose your favorite meat & veggies, marinate them, then grill to perfection! Dinner in 30!

Prep Time20

Cook Time8

Total Time28

Course: Main Course

Cuisine: Asian

Servings: -4 servings

Calories: 565kcal

Author: Linda Warren

Ingredients

Marinade

5 Tablespoons soy sauce (use Tamari for gluten-free)
2 Tablespoons toasted sesame oil
2 ½ Tablespoons granulated sugar
2 Tablespoons minced garlic
2 Tablespoons white sesame seeds
¼ teaspoon red pepper flakes
¼-1/2 teaspoon black pepper
¼ 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 ¼" 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

Instructions

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 ⅓ of marinade over pork and the remaining ⅔rds over the vegetables.
Let marinate in refrigerator for at least 20-30 minutes.
If using wooden skewers, place in pan of water while meat and vegetables marinate to prevent them from burning during grilling.
Heat grill while you are assembling kabobs.
Remove meat & vegetables 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.

Video

Notes

Tip: Koreans add a grated Asian pear to their bulgogi marinade to help tenderize the meat. Since Asian pears are not readily found here in the states, a Bosc pear or apple can be substituted.

Nutrition