Grilled Korean Gochujang Beef Kebabs On The Kamado Joe
Korean Gochujang is my new favorite thing to cook with!
Korean Gochujang is my new favorite thing to cook with!I have been starting to see an ingredient like Korean Gochujang on a regular basis. Recently, when one of my non-foodie friends started talking it up I knew I needed to buy some to try. Unfortunately, Korean Gochujang isn't all that easy to find in Western Montana but I was excited to see my neighborhood grocery store had some in the Asian section of the store.
Korean Gochujang has a well-rounded flavor with a little bit of sweet and a little bit of heat
Korean Gochujang is thicker than ketchup and has a spreadable paste-like consistency. When I first tasted it I used it as a condiment or dipping sauce. It worked well with everything on my plate. Meat, veggies, and starches all shined with a dip in the Korean Gochujang so I thought it would be perfect to try with some American Waygu Ground Beef from Crowd Cow they had recently sent me.
I don't always have the opportunity to cook with American Waygu beef so I wanted the first taste of the ground beef from Crowd Cow to be something a little bit more exciting than a burger. Not that I don't absolutely love burgers. I probably enjoy at least once a week.
So I decided to freestyle and make some kebabs with the ingredients I have on hand.
Grilled Korean Gochujang Beef Kebabs
Prepare the vegetables by dicing them very fine. Foodies would call this fine dice a fine brunoise. Saute the carrots in cooking oil over medium heat for five minutes. Add the remaining veggies, garlic, salt, and pepper. Cook the veggies for an additional five to eight minutes or until they have softened and the onions are translucent. Set aside to cool.
One thing about cooking with Waygu beef is that it is extremely marbled which means tons of flavor, but also a great deal of fat to render out. When the fat renders out if you are using GrillGrates the juices will vaporize and add additional flavor to the meat. It becomes truly delicious with a charred flavor. However, if you are cooking directly over coals or an open flame, prepare for some flames to come along with the process.
This beef is so flavorful, juicy, and delicious. Using gochujang balanced and elevated the flavors of the char and hardwood charcoal with an elevation of spice and heat but not enough that it leaves you looking for your water glass.
The next time I get my hands on some ground beef from CrowdCow I am definitely making this again. Possibly in burger form.
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📖 Recipe
Grilled Korean Gochujang Beef Kebabs On The Kamado Joe
Ingredients
- 1 pound ground beef
- 1 egg
- ½ cup Korean Gochujang
- ½ cup panko breadcrumbs
- ¼ cup carrot
- ¼ cup celery
- ¼ cup green onion
- ¼ cup celery
- 1 tablespoon fresh minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon oil
Instructions
- Prepare the vegetables by dicing them very fine. Foodies would call this fine dice a fine brunoise.
- Saute the carrots in cooking oil over medium heat for five minutes.
- Add the remaining veggies, garlic, salt, and pepper.
- Cook the veggies for an additional five to eight minutes or until they have softened and the onions are translucent. Set aside to cool.
- In a large bowl, beat the egg with the Korean gochujang and then add the ground beef.
- Using your hands mix the ground beef with the egg mixture. Make sure to squeeze the egg into the beef ensuring the beef is consistently smooth and not lumpy.
- Add two-thirds of the cooled veggie mixture panko breadcrumbs and mix again with your hands to incorporate them into the meat. At this point, the meat should be moist, and not overly damp or dry. If the meat is too dry add the remaining veggies. If the meat is a little on the loose side add a little more panko to soak up some of the juices.
- Allow the meat to rest covered in the refrigerator for a minimum of one hour to cool.
- Prepare the Kamado Joe for direct grilling at 400F.
- Due to the high-fat content of the ground beef, I will use Grill Grates to provide a barrier from the coals. You can also set up your grill for indirect cooking with a heat deflector if you do not have Grill Grates.
- Cook the kebabs for 8-10 minutes or until the meat reaches an internal temperature of 140F
Nutrition
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