If you love spicy and tangy flavors, then you’ll definitely love this Korean-inspired recipe.
What is Gochujang?
The main ingredient for this marinade is gochujang, and if you’ve never heard of it before, it’s a thick, spicy, and sweet Korean paste made from fermented soybeans, rice, chili peppers, and salt.
I remember the first time I tried it I was making galbi (Korean short ribs). Back then, kimchi was the only Korean flavor I’d ever tried, and honestly, I wasn’t a big fan, so I was hesitant to give this paste a try.
It’s a good thing I did, because now I’m obsessed with it, and I try to use it any chance I get.
What Are The Other Ingredients You Need?
Besides gochujang, this marinade is super tasty because of all the other potent ingredients in it, like rice vinegar, soy sauce, fish sauce, baking soda, minced garlic, and gochugaru.
Gochugaru is a coarsely ground chili that falls somewhere between flakes and powder in texture. It’s made from sun-dried chilis and it has a slightly sweet, spicy, and smoky flavor.
In case you can’t get your hands on this condiment, you can use other alternatives, such as:
- Chipotle powder: This is a fantastic substitute because it’s not just spicy, but it also has a hint of smokiness from the jalapeño peppers that’s perfect for this marinade.
- Cayenne pepper flakes: The texture of this spice is very similar to gochujaru. Plus, it’s already been used in many Korean dishes, so you’ll be able to obtain a similar flavor.
- Red pepper powder: You can use either Indian red chili powder or smoked paprika powder to get the perfect touch of heat.
Step-by-Step Instructions
STEP 1: Combine all the ingredients in a bowl (except for the baking soda) and stir well.
STEP 2: Add your flank steak to the same container, turning it around to coat. Then cover it with cling wrap and leave it in the fridge to marinate for 2 to 4 hours.
STEP 3: About 15 minutes before you grill, add the baking soda to the marinade. Once the 15 minutes is up, remove the steak from the liquid. Be sure to save the leftover sauce for later.
STEP 4: Turn up the grill to high heat — around 500 degrees F. Then sear both sides of your steak for about 3 to 5 minutes each.
STEP 5: Once it’s done cooking, take it out of the grill and leave it to rest for 10 minutes.
STEP 6: While your beef cools, boil your reserved marinade on the stove or heat it in the microwave. STEP 7: Slice your steak into ¼” slices and drizzle your sauce on top. Garnish with some green onions and fried garlic, and you’re done!
Gochujang Marinated Skirt Steak
This Korean-inspired Gochujang marinated skirt steak recipe is perfect for those who love spicy, smoky, and tangy flavors.
Ingredients
- 2 skirt steaks (or about 1⅓ pounds)
- Green onions (for garnish)
- Fried garlic (for garnish)
For the marinade:
- 3 tablespoons of gochujang
- ¼ cup of rice vinegar
- 1 tablespoon of soy sauce
- 1 clove of garlic (minced)
- 1 tablespoon of fish sauce
- ½ teaspoon EACH of gochugaru and baking soda
Instructions
- In a large bowl, combine all of your marinade ingredients (minus the baking soda). Stir well before adding in your beef. Make sure it’s fully coated.
- Cover the bowl with cling wrap then pop it in the fridge to marinate for 2 to 4 hours.
- After that, take your bowl out of the fridge. Mix in your baking soda and let it sit for another 15 to 20 minutes.
- In the meantime, turn up your grill to high heat (500 degrees F).
- Once the grill is hot enough, remove your steak from the liquid and pat it dry with a paper towel to rid of any excess moisture. (don’t throw the leftover marinade!)
- Place it on the grill and cook for 3 to 5 minutes per side.
- Once it’s done cooking, take it off the heat and let it rest for 10 minutes to allow the juices to settle.
- While it’s resting, heat your reserved marinade in the microwave for 3 minutes, or until it boils. This helps remove the bacteria from the raw meat.
- Lastly, slice your steak against the grain and drizzle your sauce on top. Garnish with fried garlic and green onions, and you’re finished!
Notes
Image credit to @theartoffoodandwine.
Featured image credit to @diningbykelly.