Bulgogi Sanjeok (Korean Beef and Spring Onion Skewers)
Marinated beef strips threaded with spring onions and mushrooms and grilled until caramelised, a classic Korean skewer.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min (plus marinating)
- LevelEasy
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Spoon 30 ml into a clean bowl for basting. Soak 8 skewers in water for 20 minutes.
- 2
Mix the beef with the other 90 ml of marinade, cover and chill for 1 to 4 hours.
- 3
Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 4
Thread the beef, spring onions and mushrooms onto the skewers, folding the beef strips as you go. Brush the vegetables with oil.
- 5
Heat a griddle pan or barbecue to high. Cook the skewers for 3 to 4 minutes on each side, until charred at the edges and cooked through.
7 min - 6
Brush with the clean basting marinade for the last minute. Serve with the rice and cucumber, scattered with sesame seeds.
Tips
- Slice the beef across the grain for tenderness, and keep the strips thin.
- Soaking the skewers stops them burning. Metal skewers need no soaking.
- Cook over a high heat so the sugars caramelise before the beef overcooks.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through, or eat cold in a salad.
Questions
Can I bake the skewers?
Yes. Bake on a rack at 230C for 10 to 12 minutes, turning once, or grill under a very hot grill.
Can I use chicken?
Yes. Use chicken thigh strips and cook for 8 to 10 minutes until no pink remains.
What do I serve with them?
Rice, kimchi and a crisp salad. Lettuce leaves make good wraps for the beef.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
