bulgogi-style grilled steak
(2 ratings)
For summer time grilling with a Korean flair, this version of bulgogi hits the spot!
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(2 ratings)
yield
4 -6
prep time
9 Hr
cook time
10 Min
method
Grill
Ingredients For bulgogi-style grilled steak
-
1/4 cgochujang chili paste (available in asain markets or large grocery stores)
-
3 clovegarlic
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1inch fresh ginger, peeled
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2 Tbspsugar
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2 Tbsprice wine vinegar
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2 Tbspsoy sauce
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1 tspground pepper
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1/2 cpeanut or canola oil
-
3green onions, chopped
-
2 Tbspcilantro, minced
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2 lbflank or skirt steak
- TO SERVE:
-
cooked rice
-
garnishes - kimchi, cucumbers, cilantro, reserved sauce.
How To Make bulgogi-style grilled steak
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1In a food processor, combine the gochujang, garlic, ginger, sugar, vinegar, soy sauce, black pepper, oil, green onions, and cilantro. Pulse a few times until the marinade is combined and forms a very smooth sauce.
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2Pour 1/2 cup of the marinade into a separate container and refrigerate it for later. Put steak in a shallow dish, and pour the rest of marinade over steak. Make sure the marinade covers the entire surface of meat, top and bottom. Let it marinate in the fridge overnight.
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3Bring meat to room temperature about 1/2 hr before cooking. Preheat grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until the steak is cooked medium-rare. It should reach an internal temperature of 130 to 135°F.
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4Remove the steak from the grill, tent it with foil, and let it rest for 5 - 10 minutes. Slice the steak thinly across the grain and serve over cooked rice. Garnish with kimchi, fresh cucumbers, cilantro, and a drizzle of the reserved sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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