Best Awesome Korean Steak Recipes

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KOREAN MARINATED FLANK STEAK



Korean Marinated Flank Steak image

This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.

Provided by suze

Categories     World Cuisine Recipes     Asian     Korean

Time 8h30m

Yield 6

Number Of Ingredients 9

4 cloves garlic
1 teaspoon minced fresh ginger
1 onion, roughly chopped
2 ½ cups low sodium soy sauce
¼ cup toasted sesame oil
3 tablespoons Worcestershire sauce
2 tablespoons unseasoned meat tenderizer
1 cup white sugar
2 pounds beef flank steak, trimmed of excess fat

Steps:

  • Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
  • Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
  • Preheat a grill for medium-high heat.
  • Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g

KOREAN STEAK



Korean Steak image

This is a very good recipe, served with kim chee and rice! Times do not include marinating time. I mix it together before work, it seems to be plenty of time. I usually serve it with rice or use it to make an 'Oriental' salad.

Provided by katie in the UP

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs beef, thinly sliced (any cut you prefer, I use London Broil)
1/2 cup soy sauce
5 tablespoons brown sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 garlic cloves, crushed
5 tablespoons mirin
2 teaspoons crushed red pepper flakes (reduce according to how spicy you like it!)

Steps:

  • In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, mirin and crushed red chili peppers. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
  • Remove meat and toss marinade.
  • Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink.
  • UPDATE: this also worked well on a grill!

Nutrition Facts : Calories 866.5, Fat 85.3, SaturatedFat 34.1, Cholesterol 112.4, Sodium 1096.4, Carbohydrate 12.3, Fiber 0.6, Sugar 8.9, Protein 12

GRILLED KOREAN-STYLE SKIRT STEAK



Grilled Korean-Style Skirt Steak image

Provided by Food Network Kitchen

Time 40m

Yield 4-6 servings

Number Of Ingredients 11

1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and freshly ground pepper
1 large white onion, cut into 2-inch-thick wedges
6 to 8 slices thick-cut bacon
2 to 3 banana or Cubanelle peppers

Steps:

  • Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
  • Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
  • Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

KOREAN-STYLE GRILLED FLANK STEAK



Korean-Style Grilled Flank Steak image

Categories     Onion     Soy     Quick & Easy     Backyard BBQ     Steak     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 pound flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
Accompaniments: white rice; soft leaf lettuce

Steps:

  • Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
  • Prepare a gas grill for direct-heat cooking over medium-high heat.
  • Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
  • Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

KOREAN BARBEQUED BEEF



Korean Barbequed Beef image

I'm not sure if this is authentic, but it tastes like the bulgogi at the Korean restaurants I have eaten in. It's great for entertaining (easy to marinate in advance, and cook on the grill) and the sauce is fabulous!

Provided by HannahKate

Categories     World Cuisine Recipes     Asian     Korean

Time 1h22m

Yield 8

Number Of Ingredients 10

1 ½ pounds beef sirloin
½ cup soy sauce
½ cup rice wine
2 tablespoons white sugar
2 tablespoons minced garlic
1 ½ teaspoons toasted sesame oil
¼ teaspoon freshly ground black pepper
1 teaspoon hot chile paste
8 green onions, chopped into 1 inch pieces
1 cup Bibb lettuce

Steps:

  • Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
  • Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
  • Preheat a grill for medium-high heat and lightly oil grate.
  • Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
  • To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 7.4 g, Cholesterol 36.8 mg, Fat 5.9 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 2.1 g, Sodium 941.5 mg, Sugar 4 g

GRILLED KOREAN STEAK



Grilled Korean Steak image

Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 6

Number Of Ingredients 7

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
1 tablespoon finely chopped gingerroot
1 tablespoon Dijon mustard
6 medium green onions, sliced (6 tablespoons)
4 cloves garlic, crushed
1 boneless beef sirloin steak, 1 1/2 inches thick (2 1/4 lb)

Steps:

  • In large resealable food-storage plastic bag, mix all ingredients except beef.
  • Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
  • Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
  • Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
  • To serve, cut beef into slices; spoon sauce over beef.

Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g

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