Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad
Juicy grilled beef steak marinated in spicy-sweet gochujang sauce served alongside a refreshing sesame scallion salad. This Korean-inspired beef recipe, ready in about 27 minutes, pairs flank steak, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 4 stalks green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp black pepper to create the marinade.
- Step 2: Place 1.5 lbs flank steak in a large resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
- Step 3: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and brush with 2 tbsp vegetable oil to prevent sticking.
- Step 4: Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness, letting it develop a charred crust.
- Step 5: While steak rests, toss 4 thinly sliced green onions with 1 tbsp toasted sesame seeds and 1 tbsp rice vinegar for a simple sesame scallion salad.
- Step 6: Slice steak thinly against the grain and serve topped with the scallion salad.
Frequently asked questions
How long does Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
