Spicy Korean Steak Recipe

Name: Original ChopShops Spicy Korean Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb Ribeye steak; 3 tbsp Soy sauce; 2 tbsp Gochujang (Korean chili paste); 2 cloves Garlic, minced; 1 tbsp Sesame oil; 1 bunch Green onions, chopped; 2 tbsp Sesame seeds, toasted; 2 cups Bok choy, halved; to taste Salt; to taste Black pepper

Inspired by Original ChopShop

Time1h

Serves2

green onion, sesame seed, bok choy

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Ingredients

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Main Ingredients

1 lb Ribeye steak

3 tbsp Aged soy sauce

2 tbsp gochujang (korean chili paste)

2 cloves Garlic, minced

1 tbsp Toasted sesame oil

1 bunch Green onions, chopped

2 tbsp Sesame seeds, toasted

2 cups Bok choy, halved

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Marinate the Steak

In a bowl, mix soy sauce, gochujang, minced garlic, and sesame oil. Place the ribeye steak in the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.

Prepare the Bok Choy

While the steak is marinating, prepare the bok choy. In a pot, bring water to a boil and blanch the bok choy for 2-3 minutes until tender. Drain and set aside.

Cook the Steak

Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and season with salt and pepper. Grill or sear the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.

Finish the Dish

Let the steak rest for 5 minutes before slicing. Serve the sliced steak over the blanched bok choy, garnished with chopped green onions and toasted sesame seeds.