Korean Bbq Steak Recipe

Prepare the steak

Trim any large pockets of silver skin from the flank or skirt steak. Pat the steak dry with paper towels. If the cut is very thick (more than 3/4 inch), slice it horizontally to an even thickness of about 1/2 inch or pound lightly to even thickness for more uniform cooking.

Make the marinade

In a medium bowl whisk together 1 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon sesame oil, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon gochujang, 1 teaspoon rice vinegar, 1/2 teaspoon freshly ground black pepper, the white parts of 2 sliced green onions (reserve green parts for garnish), and 1 teaspoon granulated sugar if using. Taste and adjust: it should be savory-sweet with a mild chili depth.

Marinate

Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated on all sides. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. (Avoid marinating more than 8 hours for skirt/flank to prevent the meat from becoming overly soft.) Remove the steak from the refrigerator 20–30 minutes before cooking to bring closer to room temperature; reserve the marinade.

Heat pan or grill

Choose a heavy cast-iron skillet, grill pan, or an outdoor grill and preheat over high heat until very hot. Add 1 tablespoon neutral high-smoke-point oil to the pan and swirl to coat. If grilling, brush the grate with oil.

Sear the steak

Remove excess marinade from the steak (let excess drip off; do not blot entirely). Place the steak in the hot pan or on the grill. Cook undisturbed for 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 2–4 minutes on the second side for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Rest and deglaze

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. While the steak rests, pour the reserved marinade into the hot pan and bring to a simmer for 1–2 minutes to boil off raw meat juices (or discard marinade and deglaze the pan with 2 tablespoons water, scraping up browned bits). Reduce slightly to create a glossy sauce; if desired stir in 1/2 teaspoon sesame oil to finish the sauce.

Slice

Slice the steak thinly across the grain at a slight diagonal. Thin slices maximize tenderness and soak up the sauce.

Arrange the sliced steak on a platter or individual plates. Spoon the reduced pan sauce over the slices. Sprinkle 1 teaspoon toasted sesame seeds and the green parts of 1–2 sliced scallions over the top. Serve with lime or lemon wedges on the side for a bright squeeze if desired.

Serve suggestions: pair with steamed rice, kimchi, quick cucumber salad or lettuce leaves for ssam (wraps). Leftover steak keeps well refrigerated up to 3 days.