Kimchi Paneer Bulgogi Skewers

Kimchi Paneer Bulgogi Skewers are a quick weeknight win. Threaded with spicy kimchi and crisp veggies, the paneer soaks up all that savory gochujang goodness.

Ingredients

• 400 grams paneer
• 1 cup kimchi
• 1 medium onion
• 1 large green bell pepper
• 1 large red bell pepper
• 4 cloves garlic
• 2 tablespoons grated ginger
• 4 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon gochujang (Korean chili paste)
• 0.5 teaspoon black pepper
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fresh green onions
• 8 wooden skewers

Instructions

1. Cut 400 grams paneer into 1-inch (2.5 cm) cubes. Drain 1 cup kimchi and cut any large pieces into bite-sized chunks.
2. Peel and finely mince 4 cloves garlic. Peel and grate 2 tablespoons ginger. These will be used for the marinade.
3. In a medium bowl, combine 4 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon gochujang, 0.5 teaspoon black pepper, the minced garlic, and grated ginger. Mix well to create the bulgogi marinade.
4. Add the paneer cubes to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
5. While the paneer is marinating, prepare the vegetables. Cut 1 medium onion into 1-inch (2.5 cm) pieces. Cut 1 large green bell pepper and 1 large red bell pepper into 1-inch (2.5 cm) pieces.
6. If using wooden skewers, soak 8 wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.
7. Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with a small amount of oil.
8. Thread the marinated paneer, kimchi, onion pieces, green bell pepper pieces, and red bell pepper pieces alternately onto the soaked skewers. Use approximately 4-5 pieces of paneer and an equal amount of vegetables and kimchi per skewer.
9. Place the skewers on the preheated grill. Grill for 3-4 minutes per side, turning occasionally, until the paneer is lightly charred and the vegetables are tender-crisp. You can baste with any remaining marinade during the first few minutes of grilling, but discard any marinade that has touched raw paneer before it's cooked.
10. While the skewers are grilling, thinly slice 1 tablespoon fresh green onions for garnish.
11. Transfer the grilled skewers to a serving platter. Garnish generously with 1 tablespoon toasted sesame seeds and 1 tablespoon thinly sliced fresh green onions. Serve hot.

View the interactive Kimchi Paneer Bulgogi Skewers recipe