Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar in a large bowl, then add 1 pound thinly sliced beef sirloin and two firm ripe plantains cut into 1-inch thick rounds, ensuring all pieces are well coated, and let marinate in the refrigerator for at least 30 minutes.

2. 2

   Prepare a smoker for indirect heat at 225°F (107°C) by preheating it and adding 2 cups of applewood or cherry wood chips, soaked in water for 30 minutes, to generate a steady stream of smoke.

3. 3

   Thread the marinated beef and plantain rounds alternately onto eight metal skewers, making sure not to overcrowd each skewer to allow for even cooking and smoke penetration.

4. 4

   Place the prepared skewers directly on the smoker grates, ensuring they are not touching, and smoke them for 60-90 minutes, turning halfway through, until the beef is cooked to your desired doneness and the plantains are tender with a smoky aroma.

5. 5

   While the skewers are smoking, prepare the gochujang glaze by whisking together 1/4 cup gochujang, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar in a small saucepan over medium heat until it thickens slightly, about 3-5 minutes.

6. 6

   During the last 15 minutes of smoking, brush the gochujang glaze generously over all sides of the beef and plantain skewers, allowing the glaze to caramelize slightly and adhere to the ingredients.

7. 7

   Remove the Smoked Plantain Bulgogi Skewers from the smoker, sprinkle with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped scallions, and serve immediately as a unique and flavorful Korean meal.