Korean Kimchi Beef Skewers with Soy-Glazed Onions

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

Grilled beef skewers with kimchi and sweet soy-glazed onions. This korean-inspired beef (gluten-free) ready in about 50 minutes pairs beef strips, kimchi, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 500g beef strips
• 100g kimchi
• 2 onions
• 3 tbsp soy sauce
• 1 tbsp honey

Instructions

1. Step 1: In a large bowl, combine 500g beef strips with 100g kimchi, 3 tbsp soy sauce, and 1 tbsp honey. Use tongs to mix thoroughly until the beef is evenly coated and the kimchi is broken into small pieces. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow the flavors to infuse. Tip: For deeper flavor, marinate overnight in the refrigerator.
2. Step 2: Thread the marinated beef strips and kimchi pieces onto skewers, alternating between beef and kimchi for even cooking. Leave 1-2 cm of space between each piece to prevent overcrowding on the grill. Tip: Use metal skewers for better heat conductivity, or soak wooden skewers in water for 10 minutes to prevent burning.
3. Step 3: Slice 2 onions into 1.5 cm thick rings. In a small bowl, mix 3 tbsp soy sauce and 1 tbsp honey until well combined. Brush the glaze evenly over the onion rings, ensuring both sides are coated. Tip: For a richer glaze, add 1 tsp sesame oil to the soy-honey mixture before brushing.
4. Step 4: Preheat a grill or grill pan to high heat (around 200°C/400°F). Place the skewers and glazed onions on the grill, arranging them in a single layer. Cook for 12-15 minutes, turning the skewers every 3-4 minutes and flipping the onions halfway through. The beef should be browned on all sides and the onions caramelized with a golden-brown crust. Tip: If the onions begin to char, reduce the heat to medium and cover the grill to trap steam.
5. Step 5: Remove the skewers and onions from the grill. Let them rest for 5 minutes before serving. The beef should be tender and slightly smoky, while the onions should be sticky from the glaze and slightly softened but still crisp. Tip: For extra flavor, drizzle the remaining soy-honey glaze over the skewers before resting.