An easy, simple, and amazingly tender Korean BBQ strip steak recipe! Great for stovetop meals or a backyard barbecue, this steak is marinated in a rich gochujang blend for a mouth-watering balance of sweet and savory flavor. Let's get grilling!

I wanted to switch up my weeknight dinners so I'm delving into some asian fusion flavors here! I tend to cook with mostly Mexican or Italian flavors and I was definitely ready for a change. While I do have a few Asian cuisine inspired recipes, it's time to "beef up" that particular category...pun intended. Couldn't help myself 😬.
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The Not So Secret Ingredient
So what gives this Korean BBQ strip steak it's flavorful kick? → Gochujang!
In my humble opinion, this sweet and spicy Korean chili paste is a must have for your kitchen staples. Why you ask? Gochujang is made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a slightly sweet taste upfront with a lingering spiciness, adding wonderful depth and flavor to any marinade, particularly one inspired by Korean BBQ 😇.

Tips and Tricks
Freezing the steak: A handy trick I learned at culinary school! Before even touching the steak, tightly wrap it up in some saran wrap and place it in the freezer for 30 minutes. Pull it out, unwrap, and be amazed when your knife slices through it like butter 🤩.
Marinating the steak: This korean bbq strip steak recipe uses rice wine vinegar in the marinade. Ergo, don't let it go for too long! Somewhere between 30 minutes to 4 hours is best for this particular cut of beef. It's already quite tender so the marinade is more for flavor than softening up the steak itself.
Cooking the steak: Heat the grill to high heat and cook the sliced steak for 2-3 minutes per side, or until the internal temperature reaches 130°F for medium-rare. For those who prefer their steak to be cooked more, leave it on the grill for an additional minute or two per side. Keep in mind that the gochujang marinade contains sugar, which can easily burn, so keep a close eye on the steak as it cooks.

FAQs About This Recipe
Absolutely! TBH I used strip steak because it was on a memorial day sale and looked mouth wateringly delicious at the store. You could even use chicken or pork!
At least 30 minutes, but not more than 4 hours. I find 2 hours for this particular cut of beef to be the sweet spot. Scroll back up to the tips and tricks section for more info.
I did! And I have a grill 🤣. The recipe below details how to do so using a grill pan on the stove.

Ideas for Serving
1. Rice bowls: As pictures! Layer bowls with jasmine rice, korean bbq strip steak, and various toppings like sliced scallions, steamed carrots, cabbage, broccoli slaw, sliced avocado, and kimchi. Top with toasted sesame seeds, chives and a couple of lime wedges for serving!
2. Lettuce wraps: Serve the sliced steak with large lettuce leaves (bib lettuce or butter lettuce work well). Top with some freshly chopped veggies, and a drizzle of your favorite hot sauce.
3. Stir-fry: Stir-fry up some veggies like bell peppers, onions, and snap peas. Serve with korean bbq strip steak over noodles for a quick and easy weeknight dinner.
4. Salad: Add the sliced steak to a bed of spring greens, with some sliced avocado, crunchy veggies, and a drizzle of dressing.


Korean BBQ Strip Steak
- Total Time: 1 hour 10 minutes
- Yield: Serves 2 to 3 1x
Description
An easy, simple and amazingly tender Korean BBQ strip steak recipe! Great for stovetop meals or a backyard barbecue, this steak is marinated in a rich gochujang blend for a mouth-watering balance of sweet and savory flavor.
Ingredients
For the Steak
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon fresh ginger, minced or ginger paste
- 2 tablespoons gochuchang
- 2 garlic cloves, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- 1 ½ lbs strip steak
Ideas For Serving (As Pictured)
- Jasmine rice
- Kimchi
- Sliced avocado
- Steam red cabbage, carrots, and broccoli slaw
- Sliced limes
- Sliced green onion and chives
- Toasted sesame seeds
Instructions
- Wrap steak in plastic wrap and place in the freezer for 30 minutes. Remove, unwrap, and slice against the grain into ¼ inch slices.
- In a large bowl or ziploc bag, combine all ingredients for the steak. Add sliced steak and cover the bowl/seal the bag. Place in the refrigerator for at least 30 minutes, up to 4 hours.
- When ready to cook, heat a tablespoon or two of your favorite cooking oil (I used avocado oil) in a grill pan over medium high heat. Working in batches to avoid overcrowding the pan, cook marinated steak slices for 2 to 3 minutes per side, until cooked through. Remove to a plate and let rest 2 to 3 minutes.
- To serve as pictured, fill a bowl with cooked jasmine rice, a couple pieces of kimchi, sliced avocado, and some steamed cabbage, carrots and broccoli slaw. Garnish with green onion, chives, toasted sesame seeds as desired. Drizzle with your favorite hot sauce for an extra kick. Enjoy!
Notes
Freezing the steak for 30 minutes makes it much easier to slice!
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Toni Phillips says
Where do you find gochuchang?
Aberdeen says
I find it at my local grocery store but I do have a link to one in the recipe that you can buy on amazon 👍🏻.