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Korean BBQ Steak

6 servings 305 minutes Source

Ingredients

  • 1 mild Korean green pepper or seeded jalapeño or ½ green bell pepper
  • ½ Fresno chile or other medium-hot red pepper
  • 3 garlic cloves
  • 2 scallions
  • ½ shallot
  • ¾ cup doenjang (see Tip)
  • ¼ cup toasted sesame oil
  • 2 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 10 garlic cloves
  • 1 (1½-inch) piece ginger, unpeeled
  • 1 small yellow onion, peeled and chopped
  • ¼ Asian pear or ½ apple, unpeeled and chopped (about 1 cup)
  • ½ cup soy sauce or tamari
  • ½ cup cola, preferably Mexican Coke
  • 3 tablespoons dark brown sugar
  • 2 teaspoons coarse kosher salt or fine sea salt
  • 1¾ teaspoons coarsely ground black pepper
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon MSG (optional)
  • 2 pounds boneless beef steaks, like rib-eye, sirloin, strip or short rib (¾ to 1 inch thick)
  • Neutral oil, such as canola or grapeseed, as needed
  • Various lettuces for wrapping, like perilla, red leaf and romaine

Instructions

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.

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.

Drain and pat the steaks dry and let sit at room temperature for 20 minutes before cooking.

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.

Serve the steak slices with the ssamjang and lettuces, so diners can make their own bundles while eating.

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