Description
A flavorful and aromatic skirt steak marinated in gochujang, perfect for summer barbecues and family gatherings.
Ingredients
- 2 skirt steaks (about 1⅓ 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 the marinade ingredients excluding the baking soda and stir well.
- Add the skirt steak to the marinade, ensuring it’s fully coated.
- Cover the bowl with cling wrap and refrigerate for 2 to 4 hours.
- After marinating, mix in the baking soda and let sit for another 15 to 20 minutes.
- Preheat the grill to high heat (around 500°F).
- Remove the steak from the marinade, pat it dry, and reserve the marinade.
- Place the steak on the hot grill and cook for approximately 3 to 5 minutes per side.
- Remove the steak from the grill and let it rest for 10 minutes.
- While resting, heat the reserved marinade in the microwave for about 3 minutes until boiling.
- Slice the steak against the grain, drizzle with heated marinade, and garnish with fried garlic and green onions.
Notes
Choose high-quality skirt steak for the best results and adjust the spice levels to taste.
