Korean Kimchi Beef Bulgogi Skewers

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

Marinated beef skewers with kimchi, served with soy-glazed radish and steamed rice. This korean-inspired beef (vegetarian-friendly) ready in about 45 minutes pairs beef sirloin, kimchi, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, 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

• 300g beef sirloin
• 1 cup kimchi
• 2 tbsp soy sauce
• 1 radish
• 2 cups rice

Instructions

1. Step 1: Slice the 300g beef sirloin into 1cm-thick strips and place in a large bowl. Add 1 cup chopped kimchi and 2 tbsp soy sauce, then use a wooden spoon to mix thoroughly until the beef is evenly coated, ensuring the marinade penetrates the meat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Step 2: Soak 8 wooden skewers in water for 15 minutes to prevent burning during grilling. Thread the marinated beef strips and kimchi pieces alternately onto the skewers, leaving a small gap between each piece to ensure even cooking. Ensure the skewers are tightly packed but not overcrowded.
3. Step 3: Preheat a gas grill to medium-high heat (around 200°C) or preheat a grill pan over medium-high heat. Lightly brush the skewers with a thin layer of oil to prevent sticking. Place them on the grill and cook for 8–10 minutes, turning every 2–3 minutes until the beef is deeply browned on all sides and the kimchi is slightly charred and fragrant.
4. Step 4: While the skewers grill, prepare the radish by peeling and julienning the 1 radish into 5mm-thick matchsticks. Transfer the radish to a shallow bowl and drizzle with 1 tbsp soy sauce, tossing gently to ensure even coating. Set aside.
5. Step 5: Heat a non-stick skillet over medium heat and add a small amount of oil. Add the soy-glazed radish matchsticks and sauté for 5 minutes, stirring occasionally, until they become tender and develop a golden-brown caramelized crust, releasing a sweet, roasted aroma. Remove from heat and set aside.
6. Step 6: Cook the 2 cups of rice by steaming in a rice cooker or boiling in a pot with 2 cups of water, following the manufacturer’s instructions until the rice is fluffy and fully cooked, typically around 20 minutes. Fluff the rice with