Best Korean Steak Recipes

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS

Steps:

• Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

KOREAN MARINATED FLANK STEAK

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.

GRILLED KOREAN-STYLE SKIRT STEAK

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.

AWESOME KOREAN STEAK

Steps:

• In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
• Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

KOREAN-STYLE GRILLED FLANK STEAK

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 BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
• Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
• To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG

Steps:

• Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
• Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
• Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
• Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
• Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS

Steps:

• Preheat grill.
• Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes and up to overnight, turning once.
• Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat.
• Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat.
• Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
• Enjoy!

KOREAN STEAK TACOS

Steps:

• 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
• 2. Prepare an outdoor grill for medium-high cooking over direct heat.
• 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
• 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
• 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
• 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

GRILLED FLANK STEAK IN KOREAN MARINADE

Steps:

• Score the flank steak the diagonally on both sides. Cut the steak across the grain (this is also usually on the diagonal) into strips about 3 inches wide. Once all tenderizing cuts have been made, cut into serving sized pieces still large enough to grill.
• Mix vegetable oil and sugar together in gallon sized Ziplok bag. Add flank steak and soak for 20 minutes (this tenderizes the meat).
• Meanwhile mix remaining ingredients as marinade. Add mix to steak in bag and refrigerate for 4 hours, turning occassionally. Grill over hot fire about 2 minutes per side.

KOREAN BARBECUED FLANK STEAK

Steps:

• In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
• Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).

VELVET STEAK WITH KOREAN CHILI BUTTER

Steps:

• Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
• Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
• Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
• Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
• Remove steaks from the refrigerator and toss a few more times in the marinade.
• Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

MARINATION'S KOREAN PHILLY CHEESE STEAK

Steps:

• Mix beef and marinade together in a bowl; set aside to marinate.
• Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat.
• Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes.
• Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes.
• Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.

GRILLED KOREAN-STYLE SKIRT STEAK

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, for 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
• Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
• Grill the steak until charred, 4 to 5 minutes per side for medium rare.

WEIGHT WATCHERS KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Put flank steak into a shallow glass or ceramic dish.
• To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
• Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
• Prepare coals for grill.
• Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
• Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
• In a large bowl, toss watercress, scallions and carrot with warm marinade.
• Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.

SPICY KOREAN STEAK TACOS WITH KIMCHI

Steps:

• Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
• Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
• Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
• Preheat a grill pan or barbecue over high heat.
• Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
• Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.

KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
• Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 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 STEAK

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!

KOREAN STEAK MARINADE

Steps:

• Combine all the ingredients in a plastic zip bag and marinade for however long you want. You can freeze it at this point. To cook, grill or broil it to desired doneness.

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
• Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.
• Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.
• To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.