Korean Steak Kabobs A Camp Chef Recipe

Korean Steak Kabobs

"Thank you to Camp Chef for allowing me to share this recipe and feature it in my camping-fishing romance, The Fishing Lesson." - Sherri Schoenborn Murray.

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Korean Steak Kabobs

You'll want to marinade the meat for six hours or overnight. So, give yourself plenty of time.


  • • 2 lb. flank steak
  • • 3 Tablespoons sesame seeds
  • • 4 garlic cloves, smashed
  • • 1/4 cup soy sauce
  • • 1 cup root beer
  • • 1/4 cup packed brown sugar
  • • 1/4 cup toasted sesame oil

Ready to Grill INGREDIENTS:

  • • Salt and pepper
  • • 4 Slices of bacon
  • • 2 teaspoons flour
  • • Extra sesame seeds and chopped parsley for garnish


  • 1.  Mix all the ingredients for the marinade in a bowl.
  • 2.  Place the flank steak in the marinade.
  • 3.  Layer the bacon slices on top, cover, and refrigerate for at least six (6) hours or overnight.
  • 4.  Slice the steak into quarter-inch slices and thread each slice onto a skewer and then lightly salt and pepper.
  • 5.  Grill on medium-high heat for 2 minutes per side and remove to a plate.
  • 6.  While the kabobs are grilling, pour the marinade into a saucepan. Discard the bacon.
  • 7.  Bring the mixture to a boil, and whisk in the 2 teaspoons flour. Bring back to a boil and let reduce for 15 minutes.
  • 8.  Pour the reduced marinade over the kabobs, garnish with sesame seeds and chopped parsley and serve.


For best results, use metal skewers, or soak your wooden skewers in warm water for at least 10-minutes before using.

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