Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Serves: 4-6
Ingredients:
1 1/2lb each flank steak and pork meat
1 medium cucumber
1/2 lb oyster mushrooms
1/4 cup soy sauce
1/4 cup mirin
1 tbsp garlic, minced
1 tbsp ginger, grated
1 tbsp honey
1/4 cup rice wine vinegar
2 tbsp sesame oil
2 tbsp gochujang
DIRECTIONS
Cut the skirt steak and pork into 2-inch-wide cubes (or strips if you like). Combine soy sauce, sesame seed oil, garlic, brown sugar, rice wine, fresh ginger, and chili garlic paste in 2 separate medium-sized bowls or large ziploc bags (remember to add an equal amount of the ingredients to both bags as you're making two types of skewers). Add the flank steak to one bag and the pork to the other. Allow to marinate for at least 4 hours or overnight.
Preheat your grill or oven to 350 degrees F.
Cut the cucumber and mushroom into wide cubes and set aside.
Soak your skewers in water if using bamboo skewers for at least 3-5 mins. Thread the steak onto the skewers and brush with oil. Take the pork meat, cucumber cubes, and mushroom and skewer them one piece at a time. First meat then mushrooms and finally cucumber and repeat, and brush with oil. Grill the skewers for 5 minutes. Flip and grill another 3 to 5 minutes on the second side, until all the pork skewers are cooked throughout & the steak skewers reach your preferred doneness. Serve immediately and garnish with sesame seeds accompany the skewers with rice or even seaweed chips. Enjoy!