KOREAN BBQ KEBABS

Cube steaks into 1-1/2 inch pieces.

Place in a container and toss with 1 c of the Korean BBQ Sauce. Toss and let marinate 30 minutes or up to 24 hours

Cut top of bell pepper off and remove seeds and white fibrous filiment. Cut pepper in half and cut into 2-inch cubes

Cut top and bottom off red onion and peel off skin. Cut onion in half length-wise and then cut each half into 2-inch wide cuts. Repeat the other way to make cube cuts.

After beef has marinated, begin building skewers. You will need six metal skewers. You will use approximately use 12 cubes of beef for each skewer. Begin each skewer with three pieces of beef and then add three bell pepper cubes, two beef cubes, three onion cubes, two beef cubes, and so on, until there are 12 beef cubes on all the skewers.

Heat grill to high, between 400-500º. Once grill is hot, lightly grease grill grates. Lightly oil kebabs and place on grill.

Grill on all sides for 2-3 minutes each side.

Remove from grill and coat with additional sauce, toasted sesame seeds and cilantro leaves.

Serve with a side of sauce and kimchi, if desired.

Combine water, sugar, brown sugar, honey and gochujang in a sauce pot and bring to a simmer. Stir and heat until sugar has dissolved.

Remove from heat and add remaining ingredients. Place in a container and chill. Sauce can be stored in the refrigerator for up to a month.