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Korean Style Steak

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Adapted from this Bon Appetit article

Notes: Marinating overnight is ideal but not necessary. If you can’t marinate overnight, try for at least one hour. The minimum I marinated this meat for was 2 hours, and I was amazed by how much flavor was imparted to the meat in such a short period of time.


  • 1/4 cup mirin (sweet Japanese rice wine)
  • 2 tablespoons finely grated cored peeled Granny Smith apple
  • 2 tablespoons soy sauce
  • 2 tablespoons light corn syrup (I’ve used brown sugar and maple syrup)
  • 1 1/2 tablespoons finely chopped green onion (white and pale green parts)
  • 1 tablespoon (scant) Korean hot pepper paste (such as sambal oelek)
  • 1 tablespoon (scant) minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Asian sesame oil
  • 1 1/2 teaspoons unseasoned rice vinegar
  • 1 to 2 skirt steaks (about 10 to 20 oz total) or hanger steak or ribeye or strip steak, thinly sliced


  1. Whisk first 10 ingredients in bowl. Add sliced meat. Cover; chill overnight. If you can’t marinate overnight, try for at least an hour.
  2. Meanwhile, prepare barbecue (high heat) or place a cast iron skillet or a stainless steel skillet over high heat. Remove sliced steak from marinade, place on a plate or in a colander, and pat dry with paper towels. Cook steaks for about 1 minute or less per side. Note: I did not add any oil to my cast iron pan — it’s old and well seasoned and the meat doesn’t stick to it — but if you are worried, add a small amount of olive or canola or grapeseed oil to the pan as it preheats, and add the meat when the oil starts scooting around the pan and looking hot. Also, the meat will be ready to flip by the time you get it all onto the cooking surface. You essentially will start flipping the first pieces of meat you put down as soon as you place that last piece of meat on your cooking surface. Hope that makes sense. Transfer to a platter. Let stand 5 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes