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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

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

Julie Deily · 29 Comments

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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!

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

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

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

Instructions

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.

Notes

Modified and adapted from Jicama-Wrapped Short Ribs with Asian Pear Slaw
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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Lillian says

      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.

      Reply

    5. Bam's Kitchen says

      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

      Reply

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    Better Homes and Gardens, The Pioneer Woman, Taste of Home, Country Living, Southern Living