Korean Wagyu Skewers

Sweet, salty and spicy Gochujang marinade paired perfectly with our high marble Wagyu beef is a match made in heaven!
Serves 3 (1 skewer each)
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ingredients
  • 400g portion of Stockyard Kiwami (MB 9+) or Black (MB 8-9), sliced into thin strips
  • 3 tbsp gochujang
  • ½ tsp sesame oil
  • 1 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 tsp honey
  • ½ tsp ginger, minced
  • ½ tsp garlic, minced
  • ½ tsp white sesame seeds
  • ½ tsp black sesame seeds
  • Kewpie and spring onions to serve
  • 4 Skewers
Elevate your BBQ game with these Korean Wagyu Skewers, where tender, high-marbled Wagyu sirloin meets a bold, sweet, salty, and spicy gochujang marinade. Grilled to perfection and topped with sesame seeds and fresh spring onions, with a creamy Kewpie drizzle for the perfect finishing touch. A quick and irresistible dish, perfect for sharing—or keeping all to yourself!

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method
  1. Soak skewers overnight if using the bamboo or wooden skewers.
  2. Preheat a BBQ or cast iron pan until very hot.
  3. Begin by combining the gochujang, sesame oil, soy sauce, rice vinegar, honey, ginger and garlic in a medium sized bowl. Mix thorough to combine. Set aside.
  4. Start to thread the slices of Wagyu onto each of the skewers, ensuring the meat is evenly dispersed on each skewer.
  5. Place the skewers on to the grill and cook for about 3 minutes on each side. Flip the skewer after one minute and begin basting the grilled side with the gochujang marinade. Continue this step until the skewer has cooked for about 3 minutes on each side. Remove from the heat and allow to rest for 5 minutes.
  6. To serve, sprinkle sesame seeds and spring onions over the skewer and place some kewpie on the side. Enjoy!