Can I use a different cut of steak for 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!

How long should I marinate the steak for?

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.

Can I cook this indoors if I don't have a grill?

I did! And I have a grill 🤣. The recipe below details how to do so using a grill pan on the stove.

Korean BBQ Strip Steak

Name: Korean BBQ Strip Steak
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: 1/4 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 1/2 lbs strip steak; Jasmine rice; Kimchi; Sliced avocado; Steam red cabbage, carrots, and broccoli slaw; Sliced limes; Sliced green onion and chives; Toasted sesame seeds

Korean BBQ Strip Steak

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Author: Aberdeen
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

Units Scale

For the Steak

1/4 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 1/2 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

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Instructions

Wrap steak in plastic wrap and place in the freezer for 30 minutes. Remove, unwrap, and slice against the grain into 1/4 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!