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

Pin5K

Yum200

Tweet212

6K Shares

This post may contain affiliate links. Please read my disclosure.

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!

sliced beef cooked rare drizzled in orange sauce and chives

Oh the flavors....I just can't express how incredibly delicious this Korean Beef recipe is. The gochujang marinade is so flavorful (like in our favorite gochujang chicken), the beef tender and juicy and all the things that make love happen.

If there is just one BBQ recipe you try this year, make this it. It's SUPER easy, taking about 5 minutes to put the marinade together, letting it sit overnight in the fridge, then cooking for about 10 minutes.

I mean seriously, what's your excuse for not making this? Want to impress your guests at your next BBQ? Make this Korean Beef recipe. Either way, you should just make this.

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!

Jump to:

Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Make it a Meal
More Favorite Korean Recipes
Recipe
💬 Comments

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.

a sliced up flat iron steak with gochujang sauce

Ingredients

So many delicious ingredients, that's what! This is one of the most flavorful steaks you will ever make. For real. With umami flavors like soy sauce and fish sauce and that oh-so-delicious Korean gochujang, we just can't go wrong.

You can find most of it at your grocery store or Asian market, or you can buy them through these Amazon links (affiliate links - I earn a small commission if you buy through these links to help me pay for keeping this site up).

What is Gochujang?

Gochujang is a Korean fermented chili paste that has sweet, savory and spicy flavors. I tell you, it is so amazing. Once you try it you're going to want to use it on everything. The spice level ranges from pretty mild to extremely spicy, depending on your preference. I typically buy a medium spice. I like a little heat but not too much.

What is Gochujaru?

Gochugaru is Korean coarsely ground chili, with the texture somewhere between flakes and a powder. It is typically made from sun dried chilies without the the seeds. It has a slightly sweet, spicy, smoky flavor and it used often as a condiment in Korean cuisine.

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

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Step By Step Instructions

You're going to laugh once you see how easy this is. I've also included a video below, right above the recipe card 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

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 beef be cooked to? Honestly, I find beef to be best cooked rare or medium rare at the most. That is 125 or 135 degrees, respectively.
What can I substitute for gochujang? Because of it's unique flavor, it can be difficult to replicate. I recommend just buying the gochujang as it is easy to purchase on Amazon if you can't get it at your local grocery. However, if you have to substitute, you can mix ground chili flakes (1 tablespoon) with a little soy sauce (1 teapoon) and sugar (¼ teaspoon).

Make it a Meal

Start with this Korean Lettuce Salad from Kimchi Mari or this Cucumber Salad from Cooking Classy.
Serve it with the Coconut Sticky Rice in this recipe - regular white rice works great as well.
Refresh your palate with these Grilled Fruit Kebabs;
This simple Fruit Galette or Strawberry Shortcake Recipe is perfect for dessert - or cool your palette with these orange creamsicle popsicles.

You can also try using this sous vide flank steak recipe for tips on cooking the perfect steak. Replace the beef with flank steak, marinade it, cook it sous vide and throw it on the grill for 1 minute a side. Perfection!