Korean BBQ Steak
You don’t need a lot of meat for a Korean barbecue meal to feel like a veritable feast. For the chef Peter Cho in Portland, Ore., the specific cut of steak doesn’t matter as much as what is available, so pick what looks good at the market, and whatever works for your budget. When it comes to flavor, Mr. Cho’s marinade is pitch perfect: salty, sweet and savory in just the right ways. Taking the extra step to strain the marinade results in cleaner flavors in the end, and less burning. The ssamjang here is less a sauce than it is a condiment — a tangle of doenjang and gochujang, their fermented saltiness knocked back with whatever finely chopped seasonal vegetables you have on hand. Serve with your favorite Korean BBQ staples: pa muchim (scallion salad) and gyeran jjim (steamed eggs), for instance, and end the meal with a burbling pot of doenjang jjigae (soybean paste stew) with fresh white rice, as is customary.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1mild Korean green pepper or seeded jalapeño or ½ green bell pepper
- ½Fresno chile or other medium-hot red pepper
- 3garlic cloves
- 2scallions
- ½shallot
- ¾cup doenjang (see Tip)
- ¼cup toasted sesame oil
- 2tablespoons gochujang
- 2tablespoons rice vinegar
- 10garlic cloves
- 1(1½-inch) piece ginger, unpeeled
- 1small yellow onion, peeled and chopped
- ¼Asian pear or ½ apple, unpeeled and chopped (about 1 cup)
- ½cup soy sauce or tamari
- ½cup cola, preferably Mexican Coke
- 3tablespoons dark brown sugar
- 2teaspoons coarse kosher salt or fine sea salt
- 3 ¼teaspoons coarsely ground black pepper
- 2teaspoons toasted sesame oil
- 1teaspoon MSG (optional)
- 2pounds boneless beef steaks, like rib-eye, sirloin, strip or short rib (3/4 to 1 inch thick)
- Neutral oil, such as canola or grapeseed, as needed
- Various lettuces for wrapping, like perilla, red leaf and romaine
Instructions
Step 1
Make the ssamjang: Finely chop the peppers, garlic, scallions and shallot, and add to a bowl. Add the doenjang, sesame oil, gochujang and rice vinegar, and stir to combine. Cover and refrigerate until ready to eat.Step 2
Marinate the steak: In a blender or food processor, blend the garlic, ginger, onion, Asian pear, soy sauce and cola until smooth. Through a sieve, strain the marinade into a large bowl or wide dish. Stir in the brown sugar, salt, black pepper, sesame oil and MSG, if using. Nestle in the steaks, cover and refrigerate at least 4 hours and up to 12.Step 3
Drain and pat the steaks dry and let sit at room temperature for 20 minutes before cooking.Step 4
To cook the steaks on the stovetop, heat a large cast-iron or other heavy skillet over high. Add enough neutral oil to lightly coat the pan, then wait until you see a wisp of smoke. Add the steaks (in batches if necessary) and cook, gently pressing down for even contact with the pan, until charred, 1 to 2 minutes per side for medium-rare. Alternatively, you can grill the steaks: Heat an outdoor grill to high. Grill, covered if using a gas grill, until charred, 4 to 6 minutes per side for medium-rare. Let the steak rest on a cutting board for at least 10 minutes before slicing against the grain.Step 5
Serve the steak slices with the ssamjang and lettuces, so diners can make their own bundles while eating.