Korean Beef Recipe with Gochujang Marinade

grilled beef slices and rice in a bowl with sauce and chives

Korean Beef Recipe with Gochujang Marinade

This gochujang marinated Korean Beef recipe has a deliciously spicy, smoky, deep umami flavor from the fermented chili paste marinade. Grilled to perfection, this is the perfect (easy to make) addition to your BBQ!

Course Main Course

Cuisine Korean

Prep Time 5

Cook Time 10

Marinade 1

Total Time 15

Servings servings

Calories 441kcal

Author Danielle Wolter

Ingredients

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

Marinade:

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

Instructions

Combine all marinade ingredients (except baking soda) and add beef. Let marinade overnight.
Remove the beef from fridge and add ½ tsp. baking soda. Mix and let beef sit for another 15-20 minutes.
Heat the grill to 500 degrees.
Remove beef from marinade and place on the grill, reserving the excess marinade. Grill for 3-5 minutes per side, depending on desired doneness. (See notes below)
Remove and let rest for 10 minutes to let juices set.
While resting, heat the reserved marinade in the microwave for 3 minutes, or until it boils to remove any bacteria.
Slice and garnish with sliced green onions, fried garlic and reserved sauce.

Video

Notes

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.

Nutrition