Side Dishes

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze

Name: Beef, Ginseng & Pineapple Skewers with Yuzu Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 100 g Beef; 0.5 g Salt; a pinch Ground black pepper; 20 g Fresh ginseng; 5 g Olive oil; 20 g Bell pepper; 30 g Pineapple; 20 g Shiitake mushrooms; 30 g Green onion; 20 g Tomato; 30 g Bacon; 20 g Garlic; 3 Skewers; 50 g Yuzu marmalade (yuja-cheong); 10 g Low-sodium soy sauce; 10 g Lemon; 10 g Sugar

소고기꼬치구이

Skewers of thick-cut beef, grilled pineapple, bell pepper, roasted ginseng, shiitake, green onion, tomato and bacon, finished with a yuzu-lemon soy glaze. A yuzu sauce replaces soy sauce or gochujang marinades to reduce sodium.

📝 Step-by-Step Instructions

Slice the beef thickly, sprinkle with salt and pepper and let it rest.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 1

Trim and wash the ginseng and cut it 2 cm thick. Cut the pineapple and bell pepper thickly, cut the shiitake, green onion and tomato, and cut the bacon into 2 cm pieces.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 2

Grill the pineapple and bell pepper in a dry pan first.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 3

Roast the ginseng with a little olive oil.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 4

Slice and toast the garlic. Thread everything onto skewers and grill in a pan or over an open flame.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 5

Mix the yuzu marmalade with the soy sauce, lemon and sugar and spoon over the skewers.

Beef, Ginseng & Pineapple Skewers with Yuzu Glaze — step 6

📊 Nutrition Facts (per serving)

412.3Calories (kcal)

24.3 gCarbs

33.2 gProtein

20.3 gFat

284.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.