Recently, while tableside cooking thin slices of garlicky pork, golden chicken and spicy mushrooms at a Korean barbecue restaurant, the conversation turned to grilling steak.
Steak, we agreed, is the quintessential summer indulgence. The perfect cut? Easy. Porterhouse — the best of both worlds — tender filet, beefy strip. To season or not? Always. Serve with steak sauce? Wow. A division among the ranks. Some eschew the idea; others couldn't imagine the absence.
As if on cue, a waiter arrived with a tray of sliced boneless beef steak heavily coated in a bright red chili sauce. A thrilling aroma rose from our charcoal grill while the steak edges crisped. Sweet, spicy, tangy, utterly delicious; we nearly inhaled the tender bits.
A consensus among the diners. By all means, steak sauce! This one!
Later at home, noodling around in the kitchen with a bevy of condiments ensued. The result: an intensely red, powerful chili sauce that beautifully complements the rich flavor of beef.
The key component: gochujang. This trendy ingredient, made from fermented soybeans, brown rice and red pepper paste, is found in Korean stores and the Asian section of large supermarkets. The Sunchang brand imported from Korea suits my purposes well. Fairly sweet and thick with spicy chili, a container in the refrigerator inspires many a meal.
For a steak sauce, I tame the red chili heat with dark, rich hoisin sauce and bright tangy ketchup. A bit of ginger adds intrigue. I say yes to wine with steak, so I add it to the sauce — I like rice wine here, but try dry vermouth, red or white wine, too. An ounce of brandy makes a potent, but delicious, substitute for the wine.
Turns out, this sauce doubles as a secret weapon for summer grilling, seasonal stir-fries and more. Just go easy, so the sauce doesn't overwhelm the steak or other food.
