PREP TIME: 5 mins
COOK TIME: 10 mins
TOTAL TIME: 15 mins
Author: Sonja Bradfield
Serves: 2 or 3
INGREDIENTS
- ⅓ reduced sodium soy sauce
- ¼ cup dry white wine
- 4 garlic cloves, crushed
- 1 green onion, trimmed and chopped into 1 inch pieces
- 1 tablespoon of sesame oil
- 1 tablespoon of toasted sesame seeds
- ½ teaspoon of black pepper
- 1 teaspoon of gochujang
- 1 teaspoon of doenjang or red miso
- 1 to 1.25 pound of skirt steak, cut into three pieces
INSTRUCTIONS
- Combine all the ingredients except for the steak in a large bowl. Whisk until thoroughly combined.
- Add in the three pieces of steak, coating all sides of the steak.
- Marinade the steak in the refrigerator for at least 1 hour or marinade it overnight.
- Heat a grill pan or grill to high heat.
- Remove the steak from the marinade, discarding the garlic and the green onion pieces.
- Grill on each for side for 4-5 minutes until steak is caramelized and it is cooked to about medium rare.
- Let the steak rest for about ten minutes.
- Slice the steak against the grain and service with ssamjang, grilled garlic and lettuce leaves.
Sonja, author of www.gingerandtoastedsesame.com, says she loves food. She moved back to the United States after living in Seoul, Korea for five years. Sonja said she started her blog in response to the extreme reverse culture shock she experienced moving back to the U.S. and the homesickness she felt for Seoul. In the process, she has really come to enjoy building her blog, meeting fellow bloggers and learning more about food photography. Sonja hopes to share what she’s learned about good eating from her time in Korea and traveling Asia. She focuses on recipes that are influenced by her Korean heritage and experience as an expat in Seoul.
