Seoul Chili Pear Beef Cubes

Korean chili paste glazed sirloin, sesame, and char for ten

• Prep: 35 min
• Cook: 14 min
• Serves 8
• Difficulty: medium

Gochujang beef skewers—sweet heat, fast char, not bulgogi night

Why crews like it: Gochujang beef skewers hit a different lane than bulgogi platters. Beef cubes char fast, hold covered at 170°F, and eat well with rice or lettuce wraps.

Ingredients

• 4.4 Lb Boneless Short Rib
• 1/4 Cup Gochujang
• 1 3/4 Tbsp Doenjang
• 1/4 Cup Rice Wine
• 3/4 whole Asian Pear
• 7/8 Tbsp Toasted Sesame Oil
• 3/4 whole Daikon Radish
• 3/4 Lb Shiitake Mushrooms
• 1/4 Cup Toasted Sesame Seeds
• 1/4 Cup Crushed Roasted Soybeans

Instructions

1. Build gochujang marinade: Whisk gochujang, soy, pear puree, sesame oil, and garlic until smooth. Toss beef cubes and marinate at least 2 hours.
2. Prep skewer station: Soak wooden skewers if using. Line hotel pans with foil for holding. Have sesame and peanuts ready.
3. Heat grill: Preheat grill to medium-high, 450°F. Oil grates—gochujang sugar caramelizes fast.
4. Thread skewers: Alternate beef cubes and green onion pieces on skewers. Pat excess marinade off to reduce flare-ups.
5. Grill in batches: Grill skewers 3–4 minutes per side until charred and beef reads 140–145°F internal.
6. Rest and hold: Rest skewers 5 minutes. Slide beef and onions into hotel pans, cover with foil, hold at 170°F until service.
7. Sesame finish: Scatter sesame seeds and crushed peanuts over platters at the line—not before long hold.
8. Tonight's line: Serve two skewers per firefighter with steamed rice or lettuce wraps. Call temps: pull at 145°F, held at 170°F max.

Tonight's spread

• Gochujang beef skewers with sesame and crushed peanuts.
• Quick kimchi slaw with rice vinegar.

Hall tips

• Asian pear tenderizes beef—substitute grated apple if pear isn't available.
• Leave gaps on skewers; packed cubes steam instead of charring.
• Gochujang burns above 450°F—move to cooler zone if glaze darkens too fast.

Meal prep

Marinate 2–6 hours. Grill medium-high 450°F in batches. Hold covered at 170°F up to 30 minutes. Sesame garnish at service only.

Leftovers

• Chop beef into bibimbap-style rice bowls.
• Stuff into lettuce wraps with extra gochujang.

• flat-top griddle
• metal skewers
• instant-read thermometer
• mixing bowls
• hotel pans
• tongs

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