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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!

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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


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.


Disclosure: This is a sponsored post and I ONLY share with you my favorite brands. This post contains an affiliate link as well.

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