Korean style flank steak
A spicy, savory, sweet marinade that goes great with grilled steak
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 4hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 4hours
Ingredients
Instructions
Marinate the steak
  1. Measure out ingredients, and allow the marinade ingredients to warm up for a few minutes. It’ll be easier to combine if they are at room temperature.
  2. Combine gochujang paste, honey, soy sauce, sesame oil, and apple cider vinegar. Stir to combine.
  3. Reserve 1/3 or the sauce for later use.
  4. Place the steak in a zipper lock bag, and pour remaining two-thirds of the sauce over. Remove as much air as you can out of the bag, and seal the bag. Make sure the steak is coated in the marinade.
  5. Put reserved sauce, as well as the marinating steak in the fridge. Allow the steak to marinate for a couple of hours, up to 12 hours.
Cooking the steak
  1. Start the grill to medium heat.
  2. Remove steak from the bag, and pat dry with paper towel. Dispose of the left marinade in the bag. Do not use the used marinade.
  3. Grill the steak over medium heat until the desired doneness is reached. Flipping the steak often. Reduce heat if the marinade begins to burn. For medium rare, aim for 125 degrees Fahrenheit. The steak will continue to raise in temperature as it rests.
  4. Remove the steak from the grill, and cover in foil. Allow it to rest for 10 to 15 minutes.
Finishing steak
  1. Once the steak has rested, transfer to a cutting board.
  2. Warm up the reserved marinade in the microwave. It doesn’t have to be hot, but as long as it isn’t cold.
  3. Slice the steak across the grain, in strips roughly 1/4 inch wide. Transfer steak strips to a large bowl.
  4. Toss the steak strips with the reserved marinade, along with any juices from the steak.
  5. Serve over steam rice, or salad.
Recipe Notes

You may need to adjust the amount of gochujang paste depending on how spicy you like your food.  Make sure to taste the marinade before you pour it over the meat.  You may want to add the gochujang paste as the last ingredient while making the marinade, to allow you to adjust the level of heat in the marinade.  It is easier to add more, than it is to reduce the amount after it’s been added.