Black Pearl Oyster Skewers with Peach BBQ Sauce

By: Kevin Cannon

black pearl oyster skewers with peach bbq sauce

Yield: 4 Skewers
Time: 1 hour and 15 minutes


(2) 8oz clamshells of Black Pearl Oyster Mushrooms
1 lb. ribeye cap steak
(1) 10oz jar kimchi
Mushroom soy sauce (or substitute with regular soy sauce)
1/2 cup sesame seeds, untoasted
Cooking oil or spray


Peach BBQ Sauce
200 g cane sugar
50 g onion
20 g garlic
25 g dried guajillo chili
250 g water
50 g dijon mustard
150 g peaches
50 g gochujang
100 g rice vinegar


Step 01 - To make the BBQ sauce. Heat a medium sauce pan to medium heat. Make a dry caramel by cooking the sugar slowly until it starts to change color. In the meantime, soak your guajillo chili in hot water for 30 minutes.

Step 02 - Once the caramel is golden brown, add the onion and garlic to stop the caramel from burning. Cook the aromatics until tender, then deglaze with the chili water and rehydrated chilies.

Step 03 - Add Dijon, peaches, gochujang and vinegar. Bring to a boil.

Step 04 - Blend the sauce until smooth while it's still hot. Set aside to cool.

Step 05 - Preparing the skewer. Heat your oven to 350 degrees F. Slice the ribeye cap into 12 even strips. Season the meat with 5g salt and 90g of the bbq sauce. In another bowl, marinate the black pearl mushrooms in enough mushroom soy to cover (if using larger mushrooms, you may need to cut them in half). Marinate both the ribeye cap and mushrooms for 30 minutes.

Step 06 - Remove the kimchi from the jar and stack the pieces 3 or 4 layers deep. If need be, cut down larger chunks to fit on the skewer. You will need 12 stacks total.

Step 07 - Slit the green onion top on one side, creating a “v shape.” Cut the slit green onion top thinly on a bias and place into a bowl of ice water. This will remove the harsh onion flavor and curl the onion for presentation.

Step 08 - Toast the sesame seeds in the oven until golden brown and fragrant (4-5 minutes).

Step 09 - Assembling the skewer. Start by folding 1 slice of meat in half and sliding down to the bottom of the skewer, piercing through meat twice, followed by the kimchi stack and mushrooms. Refrigerate until ready to grill.

Step 10 - Grilling the skewers. Preheat you grill, lightly oil the outside of the skewers to prevent any sticking.

Step 11 - Place the skewers on the grill. When the skewers have nice grill marks, flip the skewers over and brush the grilled side with the bbq sauce to glaze. Repeat the process on every side of the skewer.

Step 12 - Once the skewers have been grilled and glazed on all sides, remove from the grill. Garnish the skewers with a sprinkling of toasted sesame seeds and green onion curls and enjoy!

Kevin Cannon