Korean Pork Kabobs

With tender, juicy pork and a sweet and spicy glaze, these Korean Pork Kabobs are bursting with flavor! Great on the grill or baked in an oven!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: korean

Keyword: grilled pork tenderloin, kabobs

Servings:

Calories: 244kcal

Author: Kelsey Byrnes

Equipment

wooden or metal skewers

Ingredients

2 pounds pork tenderloin
1/3 cup brown sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons gochujang Korean chili paste
1 1/2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon ginger paste
green onions and sesame seeds optional

Instructions

If using wooden skewers, soak them in water for at least 30 minutes. This will help prevent them from burning on the grill/in the oven.
In a medium-sized microwave-safe bowl, combine the brown sugar, soy sauce, gochujang, rice wine vinegar, honey, minced garlic and ginger.
Microwave the mixture for 90 seconds, stirring every 30 seconds. Be careful as the mixture will boil and the bowl may be hot.
Cut the pork tenderloin into 1 inch cubes.
Thread the pork cubes onto the soaked skewers and season with salt and pepper.
Heat the grill to medium-high heat and grease lightly to prevent the meat from sticking to the grates.*
Place the seasoned kabobs on the grill.
Grill for 8-12 minutes, rotating the kabobs and brushing with sauce every couple minutes.
Remove from the grill once the largest pork cube reaches 145F.
Garnish with sliced green onions and sprinkle with sesame seeds.

Notes

*You can opt to bake the skewers instead. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the skewers on the pan and bake for 10 minutes. Brush the sauce over the pork and bake an additional 5-10 minutes or until the largest pork cube has reached an internal temperature of 145F. Brush with additional sauce and broil for 1-2 minutes.

Nutrition