Korean Bbq Steak Recipe

Make the marinade

In a medium bowl whisk together soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, gochujang, toasted sesame seeds, thinly sliced green onions (reserve some for garnish) and black pepper until sugar is mostly dissolved.

Marinate the steak

Place thinly sliced flank steak in a shallow dish or zip-top bag. Pour 3/4 of the marinade over the steak, reserving the remainder to baste and to finish the dish. Toss to coat thoroughly, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes room temperature will still impart good flavor.

Cook the steak

Heat a large cast-iron skillet or grill pan over high heat until very hot (1–2 minutes). If desired, brush the pan lightly with oil. Remove steak from marinade, letting excess drip off. In a single layer (work in batches if needed), sear slices for about 1–2 minutes per side until browned and charred at edges and medium-rare to medium (internal temp ~130–140°F / 55–60°C). Transfer to a plate and tent with foil. Repeat with remaining steak. After all batches are cooked, return all steak to the pan with the reserved marinade and heat 30–45 seconds while tossing to glaze. Remove from heat.

Prep and heat

While steak is marinating (or resting after cooking), prep vegetables: julienne carrot, slice bell pepper, zucchini, mushrooms, chop spinach or Napa cabbage. Heat a large wok or skillet over medium-high heat until shimmering, then add neutral oil and thinly sliced garlic and sauté 10–15 seconds until fragrant (do not burn).

Stir-fry vegetables

Add carrots and bell pepper first and stir-fry 1 minute, then add mushrooms and zucchini and continue stir-frying another 1–2 minutes until vegetables are tender-crisp. Add spinach or Napa cabbage and toss until wilted, about 30–45 seconds. Season with light soy sauce, sesame oil (for finishing), salt and black pepper. Remove from heat and keep warm.

If serving rice

If choosing rice, portion 1 cup cooked short-grain rice per serving (2 cups total for this recipe). Keep warm in a covered bowl.

If serving noodles

If choosing noodles, cook noodles according to package instructions until al dente. Drain and toss immediately with 1 tsp cooking oil, 1 tsp light soy sauce and 1/2 tsp sesame oil to prevent sticking and add flavor. Keep warm until plating.

Prepare toppings

Select up to three salad bar toppings. Portion kimchi, pickled cucumbers, shredded carrot, blanched bean sprouts, scallions and mixed greens into small bowls. If using bean sprouts, blanch in boiling water for 20–30 seconds then shock in ice water and drain well. Keep chilled until serving.

Assemble each bowl or plate: place rice or noodles as the base (about 1 cup rice or half the noodle portion per serving). Arrange a generous portion of stir-fried vegetables to one side and pile sliced Korean BBQ steak on top or beside the vegetables. Spoon any pan glaze over the steak. Add up to three selected salad-bar toppings in separate sections on the plate. Sprinkle reserved sliced green onions and additional toasted sesame seeds over the whole dish. Serve with lime or lemon wedge if desired.

Serve immediately so steak remains juicy and vegetables crisp-tender. Provide extra gochujang or soy sauce on the side if guests want more heat or salt.