Korean Red Pepper Paste Beef Skewers with an Asian Pear Cabbage Slaw

Working with McCormick© and their Flavor Forecast has been really exciting. I love trying new flavors and with the trends that McCormick forecast, it was really hard to decide which flavors I would try out for a recipe to share here on The Little Kitchen.

I saw the Jicama-Wrapped Short Ribs with Asian Pear Slaw on the Flavor Forecast website and knew I wanted to make a variation on this dish. One of the flavors that McCormick introduced is Korean Pepper Paste and Asian Pear. I have never cooked with Korean Pepper Paste and was intrigued. It has the right amount of heat that is not overpowering. Perfect for a rice dish.

Both the beef skewers and Asian slaw recipes utilized McCormick Gourmet Crystallized Ginger. I didn’t even know about this product! It’s easy to use and so full of flavor, this will definitely be a product that will become a pantry staple in our house.

The marinade for the beef skewers only takes a few minutes together. From McCormick: Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soy beans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Make sure the beef is well coated with the red pepper marinade.

Skewer the beef. This is the most time consuming part of preparing this dish. This kind of reminds me of a beef satay (but without the sauce).

In the winter, you can grill if you have a grill pan. I love my grill pan – it doubles as a panini maker for us too!

This dish is fairly easy and quick to put together and bursting with so much flavor! I had never had an Asian pear before and am now wondering why it took so long!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Korean Red Pepper Paste Beef Skewers with an Asian Pear Cabbage Slaw

Prep Time: 40 min

Cook Time: 10 min

Total Time: 50 min


Asian Pear Cabbage Slaw

2 1/2 cups green cabbage, sliced

1 cup Spring mix salad, sliced

1 Asian pear, peeled, cored, quartered and then sliced

1/4 cup seasoned rice vinegar

3 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp honey

1 tsp finely chopped McCormick Gourmet Crystallized Ginger

1 tsp McCormick Sesame Seed, toasted

Korean Red Pepper Paste Beef Skewers

10-15 bamboo skewers, soaked in warm water for at least 20 minutes

1 1/4 pounds London broil beef, sliced thin across the grain

2 Tbsp soy sauce

1/4 tsp honey

1 large garlic clove, minced

1 Tbsp Korean hot pepper paste (Gochujang)

2 Tbsp sesame oil

1 tsp finely chopped McCormick Gourmet Crystallized Ginger

vegetable oil for grill pan

Jasmine rice, prepared in a rice cooker


Asian Pear Cabbage Slaw

In a medium sized mixing bowl, combine rice vinegar, sesame oil, soy sauce, honey and ginger. Add green cabbage and spring mix salad and toss to ensure cabbage and salad are coated well. Refrigerate while preparing beef for at least 20-30 minutes. Toss the salad mix occasionally. Before serving salad, top with sesame seed.

Korean Red Pepper Paste Beef Skewers

In a mixing bowl or casserole dish, combine soy sauce, honey, garlic, Korean hot pepper paste, sesame oil and ginger. Thoroughly mix beef into the hot pepper paste mixture and ensure evenly coated.

Arrange beef slices onto skewers. Use 6 or 7 inch skewers or 4 inch skewers for appetizers.

Heat a grill pan on high heat for 4-5 minutes. Using a paper towel, spread vegetable oil onto grill pan. Cook beef skewers on grill pan for about 2-4 minutes on each side. Allow beef skewers to rest for 3-4 minutes and serve with Jasmine rice and Asian cabbage slaw on the side.

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29 Responses to “Korean Red Pepper Paste Beef Skewers with an Asian Pear Cabbage Slaw”

  1. 1
    the wicked noodle — February 6, 2012 @ 8:54 am

    I didn’t realize that McCormick sold crystallized ginger in little jars! LOVE this recipe – it looks so delish!!


  2. 2
    Alison @ Ingredients, Inc. — February 6, 2012 @ 9:36 am

    wow these look fabulous!! Hope you had a great weekend!


  3. 3
    Bev Weidner — February 6, 2012 @ 10:31 am

    Looks soooooo good I might fall out of my chair.


  4. 4
    Jessica — February 6, 2012 @ 1:58 pm

    This sounds delicious girl! Miss ya!


  5. 5
    Averie @ Love Veggies and Yoga — February 6, 2012 @ 2:46 pm

    That slaw sounds great and love those big hunks ‘o ginger!


  6. 6
    Kathryn — February 6, 2012 @ 4:05 pm

    Spicy and delicious, just perfect!


  7. 7
    Rhonda — February 7, 2012 @ 9:46 pm

    That looks so awesome, thanks for sharing.


  8. 8
    Sylvie @ Gourmande in the Kitchen — February 7, 2012 @ 10:48 pm

    I love Asian pears, so crispy! I could go for a side of that slaw.


  9. 9
    Cookin' Canuck — February 7, 2012 @ 11:47 pm

    Oh my goodness, what an amazing combination of flavors. The addition of crystallized ginger is brilliant, Julie!


  10. 10
    Carolyn — February 8, 2012 @ 5:34 am

    Wow, Julie, this looks like a fantastic meal. It’s not even 6am here, and I want dinner!


  11. 11
    Jeanette — February 8, 2012 @ 9:25 am

    We love Korean food in our house, especially anything with gochujang. Will have to keep an eye out for McCormick’s crystallized ginger.


  12. 12
    Diane {Created by Diane} — February 8, 2012 @ 8:42 pm

    YUM, are there extras :) I’ll be right over! *I wish!!!


  13. 13
    Chris — February 8, 2012 @ 10:59 pm

    Printed – so making this (such great flavor combinations)! Beautiful photos, by the way!


  14. 14
    Rachel @ Not Rachael Ray — February 9, 2012 @ 10:55 am

    This all looks SO good!


  15. 15
    Katie — February 9, 2012 @ 11:12 am

    This looks and sounds amazing! I love recipes that contain crystalized ginger!!!


  16. 16
    Aggie — February 9, 2012 @ 2:25 pm

    Larry would love this! I have to check out that ginger! Looks great Julie!


  17. 17
    naomi — February 9, 2012 @ 2:33 pm

    You just gave me my Valentine’s day dinner idea!!! Matt will love this. He loves any Korean BBQ.


  18. 18
    Courtney — February 11, 2012 @ 9:45 am

    I love ginger, going to have to search for this asap! These look delicious :)


  19. 19
    Mattie @ Comfy and Confident — February 14, 2012 @ 9:28 am

    Yummmm! That slaw looks great. I love anything with pears! :)


  20. 20
    Jill Mant~a SaucyCook — February 14, 2012 @ 12:09 pm

    YUM!! This looks so good. I got no satisfaction from licking your post so now I am just going to have to try your recipe. Thanks!


  21. 21
    Paula- bell'alimento — February 14, 2012 @ 9:46 pm

    Julie that looks ah-mazing! What a great opportunity to be a flavor forcaster : )


  22. 22
    Kiran @ KiranTarun.com — February 22, 2012 @ 7:47 pm

    Looks so delicious!! Can’t wait to meet again at FBF :)


  23. 23
    Liz @ A Nut in a Nutshell — February 29, 2012 @ 9:01 am

    Julie, that looks absolutely amazing! And I love the heat it has too.


  24. 24
    Eliana — February 29, 2012 @ 12:56 pm

    Love the sweet/salty/spicy flavor combination of this dish. Looks awesome.


  25. 25
    Bam's Kitchen — March 1, 2012 @ 2:18 am

    I love the idea of using crystallized ginger to sweeten the marinade- very unique. I used kiwi and sprite and it is nice as well. I am so happy to have found your website. My teenage boys would love these Korean Red Pepper Beef skewers! Take Care, BAM


  26. 26
    Lisa Huff @ Snappy Gourmet — March 1, 2012 @ 9:43 pm

    This looks delicious!!! love it!


  27. 27
    Chung-Ah | Damn Delicious — March 23, 2012 @ 2:44 pm

    Yum, these skewers look great. It’s such a nice change from korean bbq and I’m sure that slaw beautifully complements these babies. Will have to make this soon!


  28. 28
    Ashley K. Edwards — March 26, 2012 @ 3:50 pm

    Looks amazing! Love dishes like this.


  29. 29
    Lillian — January 12, 2013 @ 10:33 pm

    I came across this recipe a few days ago while looking for a recipe for short ribs, and could not wait to try this. We made it this evening and it was absolutely excellent. I do have a grill pan, which I love – and that does make a difference in a recipe like this. We experiment with lots of Korean style recipes, so we already had most of the ingredients on hand except the crystallized ginger – it is quite expensive but oh, so good – don’t omit it!

    One funny thing – which may be a good thing. I was going to get a package of shredded cabbage (like for cole slaw) instead of slicing the cabbage myself. By mistake I picked up a package of “Broccoli Slaw” – which I’d never heard of, and was stunned when I got home. We went ahead and tried the slaw with this, and it was fantastic. The Asian pear gives the perfect accent and crunch.

    Overall, a great mix of all sorts of flavors – it’s a party for your tastebuds. We will definitely make this again, and again.


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