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Gochujang Steak Recipe

Gochujang Marinated Skirt Steak

This Korean-inspired marinade of gochujang, soy sauce, vinegar and aromatics infuses skirt steak with sweet, savory and spicy flavor. Grilling over high heat caramelizes the exterior into a delicious crust.
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Ingredients
  

  • 1 lb skirt steak
  • 1/4 cup gochujang (Korean chili paste)
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp grated ginger
  • 3 garlic cloves, minced
  • 1 bunch scallions, chopped
  • 1 Tbsp vegetable oil
  • Salt and pepper

Instructions
 

  • Make the marinade: In a small bowl, combine the gochujang, rice wine vinegar, soy sauce, ginger, garlic, and scallions. Whisk well to fully blend.
  • Add steak: Place the skirt steak in a resealable plastic bag. Pour in the gochujang marinade. Seal the bag, removing excess air. Turn the bag to coat the steak fully. Refrigerate for 1-2 days, flipping occasionally.
  • Cook the steak: Heat a grill or cast iron skillet over high heat. Remove steak from marinade and pat dry. Brush with vegetable oil and season with salt and pepper.
  • Grill or sear for 3-5 minutes per side for medium-rare doneness. Transfer to a plate and let rest 5 minutes.
  • Slice and serve: Thinly slice steak against the grain. Serve with desired sides like rice, kimchi, sesame seeds, etc. Enjoy!