Korean Style Skirt Steak Recipes

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AWESOME KOREAN STEAK



Awesome Korean Steak image

Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

Provided by CHAMEIL

Categories     World Cuisine Recipes     Asian     Korean

Time 12h30m

Yield 6

Number Of Ingredients 8

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
½ cup soy sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds
2 tablespoons sesame oil
3 each shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Steps:

  • In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
  • Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g

KOREAN BEEF BULGOGI



Korean Beef Bulgogi image

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!

Provided by Chungah Rhee

Categories     asian inspired

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS



Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 tablespoon sugar
3 tablespoons soy sauce
1 tablespoon sake
4 large cloves garlic, finely chopped
3 scallions, white part only, minced
2 teaspoons finely chopped ginger
2 teaspoons toasted sesame oil
1 pound skirt steak, trimmed and cut into 4 portions
1 tablespoon vegetable oil
Salt and freshly ground pepper

Steps:

  • Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS



Korean-Style Marinated Skirt Steak With Grilled Scallions image

For all my meat loving friends. :) A quick and delicious meal. You can skip the tortillas if desired. Recipe courtesy of Bobby Flay Show: Hot Off the Grill with Bobby Flay Episode: Asian Grilling

Provided by Sharon123

Categories     Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 tablespoon sugar (brown sugar is good)
3 tablespoons soy sauce
1 tablespoon sake
4 large garlic cloves, finely chopped
3 scallions
2 teaspoons finely chopped ginger
2 teaspoons toasted sesame oil
1 lb skirt steak, trimmed and cut into 4 portions
1 tablespoon vegetable oil
salt & freshly ground black pepper

Steps:

  • Preheat grill.
  • Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes and up to overnight, turning once.
  • Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat.
  • Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat.
  • Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
  • Enjoy!

GRILLED KOREAN-STYLE SKIRT STEAK



Grilled Korean-Style Skirt Steak image

Original recipe from food network, but it left out some steps that didn't make sense, so I sort of revamped it. Prep time does not include marinating time, or the time to get an outdoor grill ready.

Provided by breezermom

Categories     Steak

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs skirt steaks, trimmed and cut crosswise into 4 inch pieces
3 tablespoons sesame seeds
4 garlic cloves, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup sesame oil
kosher salt
black pepper, freshly ground
1 white onion, cut into 2 inch wedges
4 slices bacon, cut into 2 inch pieces
3 banana peppers or 3 cubanelle peppers

Steps:

  • Pierce the steak a few times with a fork.
  • Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
  • Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
  • Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
  • Grill the steak until charred, 4 to 5 minutes per side for medium rare.

Nutrition Facts : Calories 678.3, Fat 39.5, SaturatedFat 10.8, Cholesterol 152.9, Sodium 1237.2, Carbohydrate 27.4, Fiber 2.6, Sugar 21, Protein 53

GRILLED KOREAN-STYLE SKIRT STEAK



Grilled Korean-Style Skirt Steak image

Provided by Food Network Kitchen

Time 40m

Yield 4-6 servings

Number Of Ingredients 11

1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and freshly ground pepper
1 large white onion, cut into 2-inch-thick wedges
6 to 8 slices thick-cut bacon
2 to 3 banana or Cubanelle peppers

Steps:

  • Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
  • Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
  • Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

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2017-07-18 Combine 3 Tbsp. gochujang, 3 Tbsp. oil, and 3 Tbsp. vinegar in a large resealable plastic bag. Throw in several generous pinches of salt and grate in half of …
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