Barbecue Korean Steak
We all know summer is barbecue season and we’re serving you up this mouth watering recipe for Korean Steak. This is the perfect dish to deliver to the table as a sharing platter with salad, kimchi and a variety of breads….not forgetting cold beer or a well selected wine! Give this dish a go and leave us a comment so we know how you got on.
- 3 tablespoons (37 g) granulated sugar
- 6 tablespoons (90 ml) soy sauce
- 2 tablespoons (30 ml) mild oil, plus more for the grill rack
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (14 g) grated peeled fresh ginger
- 3 cloves garlic, grated or minced
- 1 smallish shallot, minced
- Sea salt and freshly ground black pepper
- 2 pounds (908 g) hanger steak (or substitute skirt steak, sirloin flap steak, or flank steak)
- Handful thinly sliced spring onions, for serving
- Toasted sesame seeds, for serving
- In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved. Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
- Preheat a gas or charcoal grill until medium-hot.
- Lightly brush a paper towel with vegetable oil and, using tongs, rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through, until cooked to your liking, 10 to 12 minutes total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
- Thinly slice the steak at an angle against the grain, transfer to a platter, and top with the spring onions and sesame seeds.