As a mom of three, I’m always on the lookout for delicious and easy-to-make meals that my whole family will enjoy. Korean BBQ has been a favorite in our household for years, and I’m excited to share my recipe for Sweet and Spicy Korean BBQ Skewers with you!

I’ll admit, my first few attempts at making Korean BBQ were a disaster. I overcooked the meat, the marinade was too salty, and the vegetables were either raw or burnt to a crisp. But I refused to give up! I kept experimenting with different ingredients and techniques until I finally found the perfect balance of flavors and textures.

Now, my Sweet and Spicy Korean BBQ Skewers are a staple in our family’s dinner rotation. The marinade is a delicious combination of soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper, which infuses the chicken with a rich umami flavor that’s both sweet and spicy. The bell peppers and red onion add a fresh crunch and a pop of color, making the skewers as visually appealing as they are delicious.

I love that this dish is easy to customize and perfect for sharing. Whether you’re hosting a summer barbecue or a cozy night in with the family, Sweet and Spicy Korean BBQ Skewers are a great way to bring people together. Plus, the leftovers (if there are any) make for a delicious lunch the next day.

So, if you’re looking for a new recipe to add to your repertoire, give Sweet and Spicy Korean BBQ Skewers a try! I promise it’s worth the effort, and your taste buds (and family) will thank you.

The Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons grated ginger
• 1 teaspoon black pepper
• 2 red bell peppers, cut into 1-inch pieces
• 2 green bell peppers, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8-10 bamboo skewers, soaked in water for at least 30 minutes

This recipe makes enough for 4 people. To make more or less of this recipe, you can adjust the ingredients accordingly, keeping in mind the ratio of marinade to meat and vegetables.

The Directions

1. In a large bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
2. Add the chicken pieces to the marinade, making sure each piece is coated. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating between chicken and vegetables.
5. Grill the skewers, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred, about 10-12 minutes.
6. Serve hot with steamed rice and your favorite Korean side dishes.

Note: These ingredient quantities are for four servings, but can easily be multiplied to feed a larger crowd. Simply adjust the amounts accordingly, keeping the ratio of marinade to meat and vegetables consistent.