Korean Steak
Elevate your steak night with this irresistible Korean Steak recipe, featuring tender, juicy ribeye steaks marinated in a bold and savory blend of soy sauce, gochujang, garlic, and ginger. The marinade’s sweet and spicy balance, enhanced by a touch of sesame oil and rice vinegar, infuses every bite with authentic Korean flavors. Perfectly seared to develop a caramelized crust, the steak is then sliced against the grain for maximum tenderness and garnished with vibrant green onions and nutty toasted sesame seeds. Ready in just 25 minutes of active cooking time, this recipe is ideal for a quick yet impressive dinner. Pair it with steamed rice, kimchi, or fresh vegetables for a vibrant and satisfying meal packed with flavor. Whether you're craving an easy weeknight dinner or a special weekend treat, this Korean Steak delivers restaurant-quality results in the comfort of your home.
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Recipe Information
Ingredients
- 2 pieces (8-10 ounces each) ribeye steak
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves (minced) garlic
- 1 teaspoon (grated) fresh ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 2 stalks (chopped for garnish) green onions
- 1 teaspoon (for garnish) toasted sesame seeds
- 2 tablespoons neutral oil (like vegetable or canola)
Instructions
In a medium-sized bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar to create the marinade.
Pat the ribeye steaks dry with paper towels and place them in a resealable plastic bag or shallow dish.
Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour (up to overnight for deeper flavor).
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Heat a large, heavy-bottomed skillet or grill pan over medium-high heat and add the neutral oil.
Remove the steaks from the marinade, letting excess marinade drip off, and carefully place them in the hot pan.
Sear the steaks for 3-4 minutes on each side for medium-rare, or longer if desired. Avoid flipping the steaks too often to achieve a good caramelized crust.
Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5 minutes to retain their juices.
Slice the steaks against the grain into thin strips and plate them.
Garnish with chopped green onions and toasted sesame seeds. Serve immediately with rice, kimchi, or steamed vegetables.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.1 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
