Recipe: Korean Bulgogi-Style Grilled Steak

Serves 4.

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

• 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

• Cucumber, sliced thin

• Kimchi

• Chopped cilantro

Directions

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.

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:

Calories350Fat20 gSodium450 mgSaturated fat4 g

Protein34 gCholesterol80 mgDietary fiber1 g