Foodie word of the day: gochujang (GO-choo-jang) - it’s the fermented chili paste that adds the killer flavor to Korean BBQ. It’s easy to find these days at your local market, and it’s 🔥 on grassfed beef, especially on these bulgogi-style beef skewers.
2 lbs Grassfed Australian Flank or Skirt Steak
1/2 small Asian pear, coarsely grated
1/4 cup Kikkoman low sodium soy sauce
3 tablespoons light brown sugar
1 teaspoon onion powder
3 tablespoons toasted sesame oil
4 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
2 bird eye chilies, thinly sliced (optional)
1 teaspoon toasted sesame seeds as garnish
Wooden Skewers (soaked in water for at least 30 minutes)
Cast Iron Skillet
Heavy Duty Oven Gloves
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 large bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Add the beef and mix well. Cover with cling film or place in an airtight container and marinate for at least 2 hours to overnight.
Thread the pieces of beef onto the skewers. Refrigerate, removing the skewers from the fridge at least 30 minutes before grilling.
Prepare your BBQ and coals to about a medium heat. Place a cast iron skillet directly onto the coals.
Heat 1 tablespoon of vegetable oil in the cast iron grill pan. Place the skewers into the skillet and cook for approximately 2 minutes on each side, flipping only once. The skewers are done once there is nice caramelization to the meat. DO NOT TOUCH THE SKILLET WITHOUT GLOVES!
Garnish with green onions, chilis, and sesame seeds. Serve and enjoy!