So, earlier in 2015, I received a large amount of frozen steaks from my mom and her boyfriend, as a result of an auction they won. They mostly lived in the freezer for a good long time, and I was trying to figure out what the hell to make with them, as the amount of steak I had was, shall we say, slightly excessive to my norms.
And then I came across this recipe, and given that I was on a kalbi kick at the time, decided to give it a try. It was the right choice.
Simple, quick, and a good meat preparation. You can’t get too much better than that.
Korean Style Steak
Makes however much steak you want it to.
- 3 T sugar
- 6 T soy sauce
- 2 T vegetable oil (or other mild cooking oil), plus more for the grill pan
- 2 T sesame oil
- 1 T fresh ginger, grated
- 5 cloves garlic, grated or minced (whichever you prefer, I went crushed)
- 1 small shallot, minced (I think I skipped this, it was long enough ago that I honestly don’t remember)
- sea salt and fresh ground black pepper
- (recipe recommends 2 lbs hangar, skirt, or flap steak, I used whatever steak this was that I had in the freezer)
- (scallions, sliced, and sesame seeds for serving, again, pretty sure I skipped this and just put it over a bowl of white rice)
In a large shallow bowl (large enough to fit your steak eventually), stir together the sugar, soy sauce, vegetable oil, sesame oil, grated ginger, garlic, shallot, sea salt, and pepper together until the sugar has dissolved. Add the steak, turn to coat with the marinade, and let sit at room temperature for about fifteen minutes. I marinated mine in the fridge overnight, I’m pretty sure.
If it’s not the dead of winter and you have access to a grill, heat up your grill. If not, heat up a grill pan on the stove. Either way, heat till medium-hot.
Lightly brush a paper towel with vegetable oil, and then rub that over the rack or pan using tongs. Transfer the steak to the grill area, and discard the leftover marinade. Grill it on each side until done to your liking (five minutes or so a side gets you medium rare, depending on how thick the steak is – adjust over or under according to your tastes). Transfer the steak to a cutting board and let it rest for five minutes.
Slice the steak thin, at an angle against the grain, and top with the sesame seeds and sliced scallion if you so choose, or put it over a bowl of rice from the rice cooker for a kinda donburi, do whatever you want!