Gochujang Marinated Korean Beef for BBQ Lovers

Name: Korean Beef Recipe with Gochujang Marinade
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pounds flat iron steak; Green onions ((optional garnish)); Fried garlic ((optional garnish)); 3 tablespoon gochujang ( (Korean chili paste)); 1/4 cup rice vinegar; 1 tablespoon soy sauce; 1 clove garlic, (minced); 1 tablespoon fish sauce; 1/2 teaspoon gochugaru ((Korean chili flakes)); 1/2 teaspoon baking soda

This gochujang marinated Korean beef is one of those recipes that makes you wonder why you ever settled for boring steak. The beef is coated in a spicy, smoky, deeply savory gochujang marinade, grilled until beautifully charred, and finished with a drizzle of that flavorful sauce.

The marinade takes about 5 minutes to mix together. Then the steak hangs out in the refrigerator overnight while all those bold Korean flavors work their way into the beef. The next day, all you have to do is fire up the grill and get ready for some seriously delicious Korean BBQ.

And that sticky, spicy-sweet sauce? You are going to want extra. Rice especially loves it.

If you enjoy bold Korean flavors, you may also want to try this gochujang chicken. It has that same delicious combination of heat, sweetness, and savory umami.

sliced beef cooked rare drizzled in orange sauce and chives

What Is Gochujang Marinated Korean Beef?

Gochujang marinated Korean beef is steak that has been soaked in a Korean chili paste marinade before grilling. Gochujang gives the beef a spicy, slightly sweet, fermented flavor, while soy sauce, fish sauce, garlic, rice vinegar, and gochugaru add layers of salty, tangy, savory, and smoky flavor.

For this recipe, flat iron steak is marinated overnight, tenderized with a small amount of baking soda, and grilled over high heat. The result is juicy beef with charred edges and a bold Korean-inspired flavor that is perfect for a BBQ.

Jump to:

What Is Gochujang Marinated Korean Beef?
Why You’re Going to Love This Gochujang Steak
Ingredients
A Few Ingredients Worth Knowing
Step By Step Instructions
How to Get Tender, Juicy Korean Beef
Common Mistakes to Avoid
Variations and Substitutions
What to Serve With Gochujang Marinated Korean Beef
Expert Tips
Frequently Asked Questions
Storage, Reheating, and Make-Ahead Tips
More Favorite Korean Recipes
Final Thoughts Gochujang Marinated Korean Beef
Recipe
💬 Comments

2 square sliced of pizza topped with cheese and green onion

seared meat over wonton chips covered in cheese sauce

**This Korean Beef BBQ Pizza and these Korean Beef Nachos are also both made with gochujang and are AMAZINGLY delicious - and fun!**

I also learned this awesome new trick for tenderizing your beef - especially a tougher cut like this flat iron steak. Add a ½ tsp. of baking soda in your marinade during the last 15 minutes, and it will help to tenderize the beef. It's magic.

OR...you can cook using the sous vide method - check it out! Try this sous vide tri tip!

This tip totally works guys! I learned this technique while reading this post from Maggie Zhu over at Omnivore's Cookbook, who apparently got it from Cook's Illustrated.

Anyways, I tried it and was quite please with the results. The beef came out perfectly tender and delicious. You can eat it so much faster when you don't have to spend days chewing.

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Why You’re Going to Love This Gochujang Steak

The flavor is huge. Gochujang, fish sauce, soy sauce, garlic, and gochugaru create a deeply savory marinade with just the right amount of heat.
The marinade is easy. Everything goes into one bowl, so there is very little prep work.
The grill does the heavy lifting. A very hot grill gives the steak smoky, charred edges while keeping the inside juicy.
The baking soda trick works. Adding baking soda during the final 15–20 minutes helps tenderize the beef without leaving it in the marinade too long.
It is perfect for entertaining. Marinate the steak the night before, then grill it when guests arrive.
The leftovers are excellent. Slice the beef and serve it over rice, in lettuce wraps, or alongside your favorite Korean-inspired sides.

a sliced up flat iron steak with gochujang sauce

Ingredients

Scroll down to the recipe card for the printable version of the ingredients and instructions.

Beef and Garnishes

1 pounds flat iron steak
Green onions (optional garnish)
Fried garlic (optional garnish)

Marinade

3 tablespoon gochujang (Korean chili paste)
¼ cup rice vinegar
1 tablespoon soy sauce
1 clove garlic, minced
1 tablespoon fish sauce
½ teaspoon gochugaru (Korean chili flakes)
½ teaspoon baking soda

A Few Ingredients Worth Knowing

Gochujang

Gochujang is a Korean fermented chili paste with a spicy, savory, slightly sweet flavor. It is the ingredient that gives this Korean beef marinade its signature depth. The heat level can vary, so I usually recommend choosing a medium-spice gochujang if you want plenty of flavor without overwhelming heat.

And once you have a tub in the refrigerator, you will probably start putting it on everything.

Gochugaru

Gochugaru is Korean chili powder or chili flakes. It has a fruity, smoky heat and is a common ingredient in Korean cooking. The texture can range from coarse flakes to a finer powder.

If you do not have gochugaru, the original recipe notes that dried chili flakes, Aleppo pepper powder, or smoked paprika can be used instead.

Baking Soda

The baking soda is not there for flavor. It is used to help tenderize the beef. Adding it near the end of the marinating time is important because leaving it on the meat for too long can make the texture unpleasantly soft.

To learn a little more about Korean ingredients, check out this post on Korean Pantry Ingredients.

plate of sliced grilled beef with sauce and garnish

Step By Step Instructions

You're going to laugh once you see how easy this is. I've also included a video at the top of this post, if you prefer to watch the step-by-step instructions.

Step 1: Combine all the gochujang marinade ingredients, except the baking soda, in a bowl.

Step 2: Add the steak and refrigerate overnight. I highly recommend marinating the beef overnight. However, if you're short on time, try to marinade for at least 4 hours.

Step 3: About 15 minutes before you're going to throw the steak on the grill, add the baking soda to the marinade. Be sure to reserve the marinade. You're going to want this deliciousness drizzled on your steak later.

Step 4: Heat the grill to 500 degrees (or hotter if you can get it there). Grill for 3-5 minutes per side, depending on desired doneness. For rare, grill for about 3 minutes per side (or 125 degrees). For more information on temperatures, check out this article on Degrees on Doneness by Certified Angus Beef.

Step 5: Remove from the grill and let it rest for about 10 minutes. This will let the juices redistribute in the meat so they won't all run out when you cut into it.

Step 6: While the beef rests, heat the reserved marinade in a microwave safe bowl until it boils.

Step 7: Slice the beef lengthwise into ¼" slices. Serve drizzled with reserved marinade and garnish with sliced green onions and fried garlic. It's great served with Korean purple rice!

bowl of sliced beef in orange sauce and rice

How to Get Tender, Juicy Korean Beef

The biggest keys to tender grilled flat iron steak are marinating time, the baking soda step, high heat, and resting.

Marinating overnight gives the beef time to absorb the spicy, savory gochujang flavor. The baking soda helps tenderize the meat during the final 15–20 minutes. Then, grilling over high heat creates a flavorful crust without requiring a long cooking time.

I also highly recommend serving the beef rare or medium rare. The original recipe recommends:

Rare: 125 degrees
Medium rare: 135 degrees
Medium: 145 degrees
Medium well: 150 degrees

For the juiciest result, rare or medium rare is my favorite.

Common Mistakes to Avoid

Skipping the Overnight Marinade - You can marinate the beef for at least 4 hours if you are short on time, but overnight is preferred for maximum flavor.
Adding the Baking Soda Too Early - The baking soda should be added during the final 15–20 minutes. Leaving it on the beef too long can make the texture mushy.
Using a Lukewarm Grill - A hot grill is essential for good browning and smoky, caramelized edges. Heat the grill to 500 degrees before cooking.
Cutting the Steak Immediately - Let the steak rest for 10 minutes before slicing so the juices have time to settle back into the meat.
Forgetting to Reserve the Marinade - The reserved marinade makes a delicious sauce, but it must be heated until boiling before serving.
Overcooking the Beef - Flat iron steak is best served rare or medium rare. Overcooking can make it tougher and less juicy.

Variations and Substitutions

Use flank steak or skirt steak. Either can be used in place of the flat iron steak if necessary.
Adjust the heat. Choose a milder gochujang if you prefer less spice.
Substitute the gochugaru. Dried chili flakes, Aleppo pepper powder, or smoked paprika can work in its place.
Make a larger batch. The recipe can be doubled or increased for a larger piece of beef.
Shorten the marinade time. If overnight marinating is not possible, marinate for at least 4 hours.

What to Serve With Gochujang Marinated Korean Beef

This Korean beef is fantastic served with rice because the rice soaks up every bit of that spicy, savory sauce.

For a Korean-inspired meal, serve it with:

Korean Purple Rice for a colorful and slightly nutty side.
Korean Beef Nachos if you want to turn the same flavor profile into a fun party-style meal.
Kimchi Fried Rice for something savory, spicy, and packed with texture.

You could also serve the steak with simple grilled vegetables, lettuce leaves for wrapping, or a crisp cucumber salad.

Expert Tips

You can use flank steak or skirt steak in place of the flat iron steak if necessary.
If you don't have gochujang, buy it. I've included a substitute in the FAQs, but it's just not quite the same as the real thing.
If you don't have gochugaru, you can substitute dried chili flakes, Aleppo pepper powder, or smoked paprika.
The recipe can be doubled (or more) for a larger piece of beef if desired.
Marinating overnight is preferred for maximum flavor. However, if you're short on time, marinade for at least 4 hours.
Cook your beef to the following temperatures as desired: Rare - 125 degrees, Medium rare - 135 degrees, medium - 145 degrees, medium well - 150 degrees. I HIGHLY recommend cooking this Korean beef to rare or medium rare for the best results.

Frequently Asked Questions

What temperature should Korean beef be cooked to?

The original recipe recommends 125 degrees for rare, 135 degrees for medium rare, 145 degrees for medium, and 150 degrees for medium well. I prefer rare or medium rare because the beef stays juicier and more tender.

Can I use another cut of beef?

Yes. Flank steak or skirt steak can be used in place of flat iron steak. Keep in mind that different cuts may vary in thickness and tenderness, so the grilling time may change.

Can I marinate the beef for less than 24 hours?

Yes. Overnight is preferred for maximum flavor, but the beef can be marinated for at least 4 hours if you are short on time.

What can I substitute for gochujang?

Gochujang has a unique fermented flavor that is difficult to replicate perfectly. The original recipe recommends buying it if possible. If you need a substitute, you can mix ground chili flakes with a little soy sauce and sugar.

What can I use instead of Gochugaru?

Dried chili flakes, Aleppo pepper powder, or smoked paprika can be used instead of Gochugaru. The flavor will be slightly different, but the recipe will still have plenty of character.

Why is baking soda added at the end?

Baking soda helps tenderize the beef. Adding it at the end limits the amount of time it sits on the meat, which helps prevent the beef from becoming mushy.

Can I double the recipe?

Yes. The recipe can be doubled or increased for a larger piece of beef. Make sure the steak has enough room on the grill to brown properly.

Storage, Reheating, and Make-Ahead Tips

Storage - Store leftover cooked beef in an airtight container in the refrigerator.
Reheating - Reheat gently so the beef does not overcook. A quick warm-up in a skillet or microwave is best.
Make Ahead - The beef can be marinated overnight, making this an excellent make-ahead recipe for a BBQ or dinner party.
Meal Prep - Slice the cooked beef and serve it with rice and vegetables for easy lunches throughout the week. Keep the sauce separate and drizzle it over the beef just before serving.

More Favorite Korean Recipes

Final Thoughts Gochujang Marinated Korean Beef

This gochujang marinated Korean beef is spicy, smoky, savory, and wonderfully juicy. The marinade comes together quickly, the grill adds those irresistible charred edges, and the reserved sauce brings everything home.

If you are looking for an easy Korean BBQ recipe that feels special without requiring a lot of work, this one belongs on your grill. Just remember to marinate overnight, keep the grill hot, and save plenty of room on the plate for that sauce.

Did you make this Gochujang Marinated Korean Beef? Leave a comment below and let me know how it turned out!