I love food; cooking it, grilling it, baking it and especially eating it. But just like most everyone else about 4:30 every afternoon I start to think — what am I going to make for supper tonight. There begins the search –looking in my cookbooks, opening every cupboard, digging through the freezer, and scouring the fridge to see what I can put together that my husband will like. Not that he is picky, but he does have dishes he’d rather not see on the table. I also have that gene that needs to feed people — and I prefer to give them food they will enjoy.
In my search for easy, quick recipes that are also delicious, I discovered The Cocoa Exchange and the use of chocolate in savory cooking. What is not to love about chocolate so it wasn’t a big stretch for me to want to try some savory sauces and recipes. I fell in love all over again with chocolate — so to be upfront — I am now a “Chocolate Curator” for The Cocoa Exchange.
The following recipe is one of the first recipes I tried from their blog — it checked all of the boxes for me. Gooey and delicious, easy and quick, and a winner for my husband too! Although I highly recommend using The Cocoa Exchange Korean BBQ sauce — the cocoa adds a depth that is unctuous and hard to describe — you could make these with any good sauce you enjoy.
Directions for Korean Honey BBQ Skewers
- ¼ cup POD & BEAN™ KOREAN BBQ SAUCE from The Cocoa Exchange
- 2 TBS honey
- 1 pound Sirloin Steak or your favorite protein
- ¼ Kosher Salt
- 8 long Bamboo skewers -- soaked 20 minutes min.
- 2 TBS thinly sliced green onions
- 1 tsp sesame seeds
- Combine POD & BEAN™ KOREAN BBQ SAUCE and honey together in a small bowl
- Season steak with salt, slice thin and place on skewers.
- Heat lightly oiled grill to medium heat. Add steak to the grill and cook for 2-3 minutes on one side, turn and cook for 2-3 minutes more.
- Brush the glaze on the steak, turn and brush on the remaining side.
- Cook an additional minute or until meat is cooked to desired readiness.
- Transfer to a platter, brush with any remaining glaze and top with sesame seeds and scallions.