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Korean Beef Appetizer


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  • 2 Tbsp sesame or vegetable oil
  • 1/4 cup soy sauce
  • 1 tsp garlic powder
  • 1 1/2 tsp vinegar
  • Dash of pepper
  • 1 1/2 tsp toasted sesame seeds
  • 1/8 to 1/4 tsp cayenne pepper
  • 1 green onion sliced (including top)
  • 1 pound beef chuck steak, 1 1/2 to 2 inches thick


Servings 2
Adapted from


Step 1

In a bowl, stir together sesame oil, soy, garlic powder, vinegar, pepper, sesame seed, cayenne, and onion. Cut meat across grain into very thin, 3 inch long slices. Add to sauce mixture and toss until thoroughly coated Cover and refrigerate for at least 4 hours or until next day.

To cook, thread meat strips onto skewers and grill on a greased rack set 6 inches above a bed of low glowing coals, or on a gas or electric grill preheated to highest setting. Cook for 1 minute on each side or until brown.

Transfer to a serving platter and serve.


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