Korean beef skewers

Korean Beef Skewers
Makes 8 skewers
Adapted from Bruce Weinstein and Mark Scarbrough's COOKING KNOW-HOW

No more bottled marinades! There are just a few tricks to making your own, flavorful but not lambasted with salt and sugar. You'll need to start these skewers earlier in the day so the marinade has plenty of time to infuse the meat.


  • 1 1/2 pounds beef sirloin, trimmed of excess fat
  • 1 medium scallion, minced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon honey
  • 4 garlic cloves, minced
  • 2 medium red onions, cut into thin wedges
  • 1 medium yellow bell pepper, seeded and cut into small chunks
  • 8 bamboo skewers
  1. Cut the sirloin into thin strips. To do so, place the meat on your cutting board and run your fingers across its surface to determine which way the grain lies, little fibrous strips running through the cut like the grain of wood. Position your knife at a right angle to these strips and make long thin cuts, angling the blade back (rather than cutting straight down) to produce the widest strips.

  2. Whisk the sesame oil, soy sauce, sesame seeds, honey, and garlic in a large bowl. Add the sirloin strips and toss well. Cover and refrigerate for 3 to 8 hours.

  3. Remove the sirloin strips from the marinade, lay them out flat on a cutting board, then crimp each one up like a fabric strip. Now thread them onto the bamboo skewers, interspersing them with the onion wedges and the bell pepper chunks. (Because these skewers will not go on a hot, flame-spiked grill, they do not need to be soaked in water first.)

  4. Heat a large grill pan or griddle over medium-high heat, grease lightly, and grill the skewers until done, about 7 minutes, turning once.
Rosemary-Roasted Shrimp
Makes 4 servings
Adapted from Bruce Weinstein and Mark Scarbrough's COOKING KNOW-HOW

This technique is such an easy way to prepare North America's favorite seafood that we're surprised more people don't do it-and more often, too. This is great buffet or company-supper fare; for crowds, double or even triple the recipe by making a second or even a third 9 x 13-inch baking dish at the same time.


  • 1/4 cup olive oil
  • 5 rosemary sprigs
  • 2 pounds medium shrimp (about 30 per pound), peeled and deveined
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. Pour the olive oil in a 9 x 13-inch baking dish or similarly sized roasting pan.

  2. Add the rosemary to the baking dish. Set the dish in the oven, then preheat the oven to 450°F for 15 or 20 minutes.

  3. Lay the shrimp over the rosemary, then roast until pink and firm, about 8 minutes, tossing gently two or three times.

  4. Remove the baking dish from the oven and stir in the vinegar, salt, and pepper.
Website: www.ultimatecook.com

They have two cooking classes at Drager's in the Bay Area:

Tuesday the 19th in San Mateo:
>> http://www.draegerscookingschool.com/eventDetail.aspx?eventID=578

Wednesday the 20th at Drager's in Blackhawk:
>> http://www.draegerscookingschool.com/eventDetail.aspx?eventID=579

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