Another one of my favorite Koran food is Kalbi. Still, nothing in my mind can beat the Kim Chee restaurants, but maybe one day. The trick to this recipe is the marinade. It has to be a good combination and of course, it has to get into the meat good. I always try to marinade it overnight, or at best 24 hours. So this recipe I normally start a day in advance. There’s a lot of prepping, and if you use a grill…some good cleaning up to do afterwards (my husband and I are always at a standoff on who will clean the grill) but it’s worth it!
2-4 lbs Flank Rib Steaks
1 C. Low Sodium Shoyu
1 C. Water
¼ C. Splenda Granulated Sugar
½ Yellow Onion
4 T. Green Onions
1 tsp. Sesame Oil
1 tsp. Toasted Sesame Seeds
½ tsp. Ground Ginger
1 T. Minced Garlic or 4 cloves
½ tsp. Ground Black Pepper
2 T. Rice Wine
1/8 tsp Chilli Pepper Flakes (more or less depending on taste)
In a blender or food processor place Onion, Green Onions & Garlic. Blend well until a fine paste. Empty contents into a small sauce pan. Add the rest of the marinade ingredients and stir mixture until sugar dissolves.
Place on heat at a simmer for 30 min until marinade reduces slightly. Remove from heat and let cool.
In a shallow pan, place your steaks. With a fork, pierce the steaks all over on each side to help marinade soak in. Once the marinade is cooled, place over steaks. Cover and refrigerate for 24 hours. Be sure to turn it half way through or get the marinade on the bottom as well.
You can cook these outside on a BBQ or inside on the stove. A cast iron grill is the best to make those nice grill marks. Oil and heat the grill until hot. Place your marinated flank steaks on the grill and cook until desired wellness, about 4-6 minutes on each side depending on thickness. Less if you want it medium. Use the reserve marinade to baste the meat on each side.
Once the steaks are cooked, set aside and let rest for a few minutes before serving.