Korean Style Spicy Steak

For those of you unfamiliar with Korean food this Korean style spicy steak is an excellent introduction. The recipe is simple to put together and most of the ingredients are readily available with the exception of the two key flavors, Gochujang and Mirin.

Gochujang is a spicy fermented chili paste. Don’t be frightened by the word fermented, this stuff is used often in Korean food it’s what gives this steak the spiciness. The second ingredient is Mirin (aka rice wine). Check the Asian food isle at your local grocery store and if you can’t find either ingredient I have provided links where you can purchase them online. Both ingredients can be used regularly in various Asian dishes and they keep for a long time so it’s worth the small investment.

Ingredients

• 1 tablespoon granulated sugar
• 1 1⁄2 tablespoons Mirin
• 1⁄4 cup low sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon (Gochujang)
• 1 tablespoon finely grated ginger
• 3 cloves garlic, minced
• 2 scallions, chopped plus 1-2 more for garnish
• 1⁄8 teaspoon black pepper
• 1 1⁄2-2 pound hanger steak (skirt steaks also works)
• Cooking spray
• Sesame seeds, for garnish

Instructions

1. In a glass bowl whisk the mirin, sesame oil, and Gochujang until smooth (you don’t want chunks of Gochujang). Add the rest of the ingredients, then whisk until they are all incorporated.
2. Place hanger steak in a large glass bowl or glass baking dish. Pour the marinade over the meat making sure to coat all sides. Cover with plastic wrap then refrigerate at least two hours but preferably overnight (be sure to flip the meat over at least once regardless of marinade time so it can marinate properly).
3. Preheat a gas grill to medium heat or prepare coals making sure there are no more flames and coals are hot.
4. Spray the grill with cooking spray (be careful because the cooking spray is flammable!!!)
5. Place the hanger steak on the hottest part of the grill, then discard the marinade. Grill for 4-5 minutes then flip over for another 4-5 minutes (this is for medium rare). Remove from the grill, let the steaks rests for 10 minutes before slicing.
6. Serve a few slices over steamed rice, grilled veggies, or stir fried garlic noodles. Garnish with sesame seeds and sliced scallions.

**If you can’t find the Gochujang at the grocery store you can purchase it here

You can purchase the Mirin here.

Photo source: Central Market