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Mysteries of Korea Town; Kalbi Style Flank Steak

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Ingredients

Scale
  • 1 1/2 pound flank steak (or use flanken ribs)
  • 1/4 cup dark soy sauce
  • 1/4 cup sesame oil
  • 1/2 ripe asian pear, peeled. Go ahead and eat the other half
  • 1 tablespoon gochujang or other chili bean paste, sriracha being your last resort
  • 1 tablespoon honey (or substitute maple syrup)
  • 1 tablespoon sesame seeds
  • 2 cloves chopped garlic
  • 1 small piece of ginger thinly sliced
  • teaspoon gochugaru (very optional)**

Instructions

  1. Cut the peeled pear half into chunks and puree in your sturdy blender
  2. Add soy sauce, sesame oil, gochujang, gochugaru (if using) and honey to blender and pulse a few times
  3. Turn the blender contents into a bowl and add the garlic, ginger and sesame seeds to complete the marinade
  4. With a sharp knife score the top of the flank steak with four or five bias cuts. Cover the steak with the marinade and refrigerate for up to 8 hours
  5. Fire up your grill (remember wood is preferred). Grill the marinated steak turning only once. Test with an instant read thermometer for doneness—sorry, I don’t trust the finger poke method. For me 120F works. After the steak has rested, slice very thinly, again on the bias
  6. *Note to cook: I like sriracha aka “rooster sauce” but it’s become almost like ketchup in recipes. The chili and bean pastes add subtle and more complex flavor notes
  7. ** If you can find it, this Korean hot red pepper powder is wonderful. I call it “Korean crack.” Wonderfully aromatic. I received some from a Korean born friend of mine and fell in love with it right away.

Find it online: https://legenrecipes.com/recipe/mysteries-korea-town-kalbi-style-flank-steak/