Grilled Korean Gochujang Beef Kebabs On The Kamado Joe
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.
Take the meatball to the next level with these Grilled Korean Gochujang Beef Kebabs On The Kamado Joe. The flavor from Gochujang, when combined with smoky, hardwood lump charcoal, makes one delicious dish you will want to make every week. Nutritional information isn't always accurate and can vary based on ingredients.
Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 26gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 147mgSodium: 2562mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 36g
Take the meatball to the next level with these Grilled Korean Gochujang Beef Kebabs On The Kamado Joe. The flavor from Gochujang, when combined with smoky, hardwood lump charcoal, makes one delicious dish you will want to make every week.
Nutritional information isn't always accurate and can vary based on ingredients.