Seoulgogi (steak) Recipe

Prepare and slice steak

Chill the steak 20–30 minutes in the freezer until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak thinly across the grain into 1/8–1/4 inch slices. If you prefer bite-sized pieces, slice slightly thicker.

Make marinade

In a bowl combine 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp minced garlic, 2 tbs grated Asian pear (or apple) if using, 1 tsp ground black pepper and 1 tsp gochujang (or 1/2 tsp gochugaru). Stir until sugar dissolves.

Marinate steak

Add the sliced steak to the marinade, toss to coat thoroughly, then cover and refrigerate for at least 30 minutes, up to 2 hours. For best flavor, marinate 1–2 hours.

Cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 1.25 cups water in a pot with a tight-fitting lid. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes. Fluff with a fork.

Prepare vegetables

While rice cooks, julienne or thinly slice 1/2 cup carrot and 1/2 cup cucumber into matchsticks or thin rounds. Slice 2 scallions on the diagonal into thin rings. Toss carrot and cucumber lightly with a pinch of salt (from the 1/2 tsp kosher salt) and set aside to drain briefly; squeeze off excess liquid if needed.

Toast sesame seeds

In a small dry skillet over medium-low heat, toast 1 tsp sesame seeds until fragrant and lightly golden, about 1–2 minutes. Shake pan continuously to prevent burning. Remove from heat and set aside.

Cook the steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Shake excess marinade off the steak slices and add the steak to the pan in a single layer (work in batches if needed to avoid crowding). Sear, undisturbed, 1–2 minutes until edges brown, then flip and cook another 30–60 seconds for medium-rare to medium (cook another minute for medium-well).

Finish with butter and sesame oil

If desired, add 1 tsp butter to the pan and 1/2 tsp toasted sesame oil in the last 15–20 seconds and toss the steak to glaze. Taste and season lightly with remaining kosher salt if needed.

Assemble rice bowls

Divide cooked rice between 2 bowls. Top each with the seared steak (arrange slices), then add carrot and cucumber, and sprinkle sliced scallions and toasted sesame seeds over the top. Add 1 tsp gochujang per bowl or serve on the side; allow diners to mix to taste. Squeeze a lime or lemon wedge over the bowl if desired.

Serve

Serve immediately while steak is hot. Leftover steak can be chilled and used within 2 days.