Korean Bulgogi Skewers with Japanese Miso Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender bulgogi marinated in Korean sauce, glazed with Japanese miso for a savory-sweet finish. This korean-inspired asian (dairy-free) ready in about 40 minutes pairs beef sirloin, miso paste, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g beef sirloin
• 2 tbsp miso paste
• 1 tbsp gochujang
• 3 tbsp soy sauce
• 3 cloves garlic

Instructions

1. Step 1: Cut the 400g beef sirloin into 1-inch cubes and place in a large bowl. In a separate small bowl, whisk together 2 tbsp miso paste, 1 tbsp gochujang, 3 tbsp soy sauce, and 3 minced garlic cloves until smooth. Pour the marinade over the beef, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for 1 hour, turning the beef halfway through. Tip: For even marination, use a ziplock bag and press out excess air before refrigerating.
2. Step 2: Preheat a grill or grill pan to high heat (450°F/230°C). Thread the marinated beef cubes onto skewers, leaving 1/2-inch gaps between each piece to allow even cooking. If using wooden skewers, soak them in water for 15 minutes beforehand to prevent burning. Tip: Avoid overcrowding the grill — cook in batches if needed to maintain high heat.
3. Step 3: Place the skewers on the grill and cook for 8-10 minutes, turning every 2-3 minutes until the beef is charred on the outside and tender inside, with a slight pink center (medium-rare). While the skewers cook, prepare the miso glaze by combining the remaining marinade (if any) with an additional 1 tbsp soy sauce and 1 tbsp water in a small saucepan. Simmer over medium heat for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
4. Step 4: Brush the hot skewers generously with the miso glaze during the last 2-3 minutes of grilling, ensuring each piece is coated. Continue grilling until the glaze caramelizes and forms a glossy crust (about 2 minutes). Remove from heat and let rest for 5 minutes before serving. Tip: For extra flavor, sprinkle a pinch of sesame seeds or green onions over the skewers before serving.