Recipe by Hungry Hogareno
Traditionally made with with thinly-sliced cross-cut short ribs, this also works well with regular beef ribs or chicken. It also goes well with flank steak. After grilling, slice very thinly against the grain and serve with Quick Cucumber Kimchee and steamed rice in lettuce wraps. If desired, double the sauce ingredients--use half for the marinade and the other half as a table sauce.
Top Review by HappyBunny
Yum! This is an excellent recipe. I didn't have any sesame seeds and used sambal oelek instead of crushed red pepper flakes. I also added a bit of chopped coriander (cilantro) because we love the flavour. Thanks for a lovely, easy recipe that is sure to be repeated time and time again this summer.
- 1 1⁄2 lbs flank steaks
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine or 1⁄4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame seeds
- 4 green onions, sliced thinly on a diagonal
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon fresh ground black pepper
Directions See How It's Made
- Place flank steak in a gallon-size heavy zipper bag and set aside.
- In a medium bowl, whisk together soy sauce, rice wine or vinegar, and brown sugar until sugar is dissolved. Add with remaining ingredients to zipper bag; shake to combine marinade ingredients, then press out air and seal bag. Place in a large bowl and marinate in refrigerator for 1 to 2 hours, shaking or turning occasionally.
- Prepare grill or broiler and remove flank steak from zipper bag; discard marinade. Grill or broil to desired temperature, about 6 minutes per side for medium-rare. Let rest for 10 to 15 minutes before slicing very thinly against the grain. Serve with steamed white rice and extra marinade or Go-Chee-Jang Sauce. If Go-Chee-Jang is not available, use a commercial hot sauce, such as Sriracha.