Description
A flavorful skirt steak marinated in gochujang, creating a sweet, spicy, and umami-rich dish perfect for grilling.
Ingredients
- 2 skirt steaks (about 1â…“ pounds)
- Green onions (for garnish)
- Fried garlic (for garnish)
- 3 tablespoons gochujang
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 clove garlic (minced)
- 1 tablespoon fish sauce
- ½ teaspoon gochugaru
- ½ teaspoon baking soda
Instructions
- In a large bowl, combine gochujang, rice vinegar, soy sauce, minced garlic, and fish sauce—stir well.
- Add skirt steak to the marinade, ensuring it’s fully coated.
- Cover and refrigerate for 2 to 4 hours.
- Mix in baking soda and let sit for another 15 to 20 minutes.
- Preheat grill to high heat (around 500°F).
- Remove steak from marinade, pat dry, and grill for 3 to 5 minutes per side.
- Remove from grill and let rest for 10 minutes.
- Heat marinade until boiling, drizzle over sliced steak, and garnish with fried garlic and green onions.
Notes
Let the steak marinate properly for optimal flavor. Always rest the steak after cooking to retain juices.