Korean Bulgogi-Style Grilled Steak
Note: Gochujang — a type of chile paste — is available in most Asian markets, in the international section of some large grocery stores and online. If you can’t find it, substitute chili garlic sauce. If you make that substitution, use just 3 tablespoons of sauce in the recipe, as chili garlic sauce is spicier. This dish needs to marinate overnight. From TheKitchn.com.
• 1/4 c. gochujang Korean chili paste (see Note)
• 3 garlic cloves
• 1 in. fresh ginger
• 2 tbsp. sugar
• 2 tbsp. rice wine vinegar
• 2 tbsp. soy sauce
• 1 tsp. coarse ground black pepper
• 1/2 c. vegetable oil (neutral flavored)
• 3 green onions, chopped
• 2 tbsp. fresh cilantro
• 2 lb. flank steak or skirt steak
• Cooked rice
• Cucumber, sliced thin
• Chopped cilantro
In 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.
Pour about ½ cup of the marinade into a separate container and refrigerate it for later. Put the steak in a shallow dish, and pour the rest of the marinade over the steak. Make sure the marinade covers the entire surface of the steak, top and bottom. Let it marinate in the refrigerator overnight.
When you’re ready to cook, preheat grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until medium-rare. It should reach an internal temperature of 130 to 135 degrees in the thickest part of the steak.
Remove steak from the grill, tent it with foil, and let it rest 3 to 4 minutes.
Slice steak into thin pieces across the grain and serve over cooked rice. Garnish with kimchi, fresh cucumbers, cilantro and a drizzle of reserved sauce.
Nutrition information per serving:
Calories 350 Fat 20 g Sodium 450 mg Saturated fat 4 g
Carbohydrates 6 g Calcium 16 mg
Protein 34 g Cholesterol 80 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ other carb, 5 lean meat, 1 fat.