Featured Recipe
Korean Beef Kiwi Skewers
By Kate
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Tender strips of beef marinated briefly in a kiwi-soy mixture, grilled fast on hot coals, served with fresh kiwi brunoise tossed in olive oil. Marries acidity and umami. Focus on timing to avoid overmarinating — kiwi’s enzymes break down meat too much if left long. Quick hands essential for proper grill marks and juiciness. Substitute mirin with dry sherry or rice wine vinegar mixed with a pinch of sugar. Sambal oelek swapped for chili flakes adds heat with texture. Expect sizzle, caramelizing edges, and bright acid punch on palate.
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Prep:
25 min
Cook:
7 min
Total:
32 min
Serves:
8 skewers
korean
fusion
skewers
grilled
quick meal
Introduction
Kiwi as a tenderizer. Enzymatic action breaks down beef fibers fast. No marathon marinating; overdo it and meat dissolves, turns pasty. Quick marinade, intense heat—that’s the combo. Sharp garlicky, slight heat from chili flakes, sesame’s whisper smokiness. Kiwi brunoise tossed in olive oil cools, brings texture contrast—crisp freshness on the tongue after smoky char. Sizzle. Snap of meat fibers tightening, edges caramelize—signals done. Swap mirin for dry sherry or rice vinegar+sugar when pantry’s slim, maybe crushed chili flakes instead of sambal if you crave crunch. Skewers soaked or metal? Wooden needs prep or sticks burn. An exercise in timing, textures, aromas hitting high notes fast. Stand near the grill. Watch closely. Smell charred sugars, feel heat, hear crackle. Master the delicate balance—acid, umami, heat, sweet.
Ingredients
Marinade
- 3/4 kiwi, peeled and mashed
- 50 ml soy sauce (just over 3 tbsp)
- 25 ml dry sherry or rice wine vinegar plus 5 ml white sugar
- 10 ml toasted sesame oil
- 2 smashed garlic cloves, minced
- 1 ml (1/4 tsp) red chili flakes or sambal oelek, adjust heat
- 600 g beef top round thinly sliced into strips
- 2 kiwis peeled diced finely (brunoise)
- 20 ml olive oil
- Salt and cracked black pepper
- 8 wooden skewers soaked for 30 min or metal skewers
Skewers
About the ingredients
Kiwi is key but also tricky: too much time and it literally ‘cooks’ beef chemically, dish turns pasty. Best to prep marinade last minute for max enzyme potency and minimum marinating time. Mirin offers mild sweetness and umami, but dry sherry is a stand-in when Asian pantry items run low; balancing with sugar ensures acidity isn’t overwhelming. Toasted sesame oil gives nuanced nuttiness—raw oil smells harsh and one-dimensional. Chili options vary—sambal oelek for smooth heat, chili flakes add texture. Use thin beef slices—top round or inside round—cut against grain for tender bites. Quick olive oil on kiwi cubes keeps fruit bright and helps seasoning stick while adding silkiness. Soak wooden skewers to stop charring, metal preferred if impatient. Adjust salt close to end to prevent drying meat early.
Method
Marinade
- Start mashed kiwi in a glass bowl – mash with fork to break fibers; crucial so enzymes release evenly.
- Add soy, sherry or vinegar+sugar combo. Stir until sugar dissolves fully.
- Add toasted sesame oil (aroma heavy and toasted, not raw), minced garlic, chili flakes. Mix well. Set aside.
- Heat grill or barbecue on high, clean and oil grates to prevent sticking; bird's eye view: sizzling sounds dictate grill temp.
- Thread beef strips onto skewers, keeping edges even for uniform cooking.
- Place skewers in marinade. Critical: no marinate beyond 8 minutes or meat turns mushy from kiwi enzymes. Toss meat gently to coat completely.
- Meanwhile, mix kiwi brunoise with olive oil, season with salt and cracked pepper; juices refresh palate and contrast charred meat.
- Grill skewers 90 seconds per side. Look for edges caramelizing—deep brown specks are good, not burnt. Meat should be medium-rare to medium for juiciness; beef will firm slightly and juices will bead on surface.
- Remove from heat, season immediately with salt and pepper to enhance flavors.
- Serve hot with simple steamed rice and kiwi brunoise on the side; acid and sweetness cut fattiness of beef.
Skewers
Technique Tips
Mash kiwi fully to activate actinidin enzyme evenly; gaps create uneven tenderizing, patches of mushy meat. Marinade no longer than 8 minutes—timing is everything. Too long, meat texture breaks down excessively, loses chew and firmness. Thread meat compactly but don’t crowd skewers; airflow around each piece helps even grilling. High heat grill essential; oil grates well or meat sticks and tears. Grill side 90 seconds. Look for beef edges changing from raw pink to browned, slight crust forming. Blur the line between medium-rare and medium for juiciest results, protein fibers contract and release juicing liquids just as edges caramelize. Remove from heat before meat feels stiff or juices stop separating. Serve immediately; residual heat continues cooking. Kiwi brunoise tossed with olive oil and seasoning adds texture contrast and acidic balance. Always check seasoning last—acid intensifies as dish rests. This method highlights textures, balance between char, acid, spice.
Chef's Notes
- 💡 Marinating beef more than 8 minutes leads to mush. Enzymes from kiwi break it down too much. Focus time, keep eye on clock. No rushing. Marinade last minute.
- 💡 Use dry sherry if mirin isn’t available; it adds depth. Mix in sugar to balance acidity. Gotta keep flavors in check; taste often while prepping. Adjust before grilling.
- 💡 Grilling heat critical—high temp necessary. Listen for sizzle. Clean grates to avoid sticking. Oil them well; it's key. Can't have meat tearing away, needs structure.
- 💡 Thread beef strips evenly on skewers. No overcrowding; airflow matters. Look for caramelization, edges browning, 90 seconds per side. Use visual cues, don’t rely solely on time.
- 💡 Kiwi brunoise brightens plate and palate. Toss in olive oil, salt, pepper. Simple yet effective if done right. Light, refreshing contrast against rich beef flavor.
