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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!
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.
**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:
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.
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.
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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!
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!
More Favorite Korean Recipes
- Shrimp Bibimbap Bowl;
- Sous Vide Skirt Steak;
- Korean Rice Cakes;
- Korean Cauliflower Wings.
- Check out ALL the Korean Recipes!!
Did you make this Korean Beef recipe? Leave a comment below and let me know how it turned out!
Recipe
Korean Beef Recipe with Gochujang Marinade
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.
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.
Nutrition
Gigi
This was delicious!
I didn’t use the baking soda, but was wondering what it is used for in this recipe (usually used for reducing acidity or, in baking, as a leavening agent) and why it has to be mixed in after the marinating?
Danielle
Glad you liked it! It's actually used to help tenderize the beef. If you leave it on too long, it can cause the beef to be mushy, which is why we add it at the end. Not required though!
Serena
Perfectly delicious recipe. I am no stranger to gochujang (I have 4 brands in my kitchen right now) and gochugaru so love finding new recipes to use them in. I used a larger flat iron, doubled the recipe and marinated for almost 12 hours, grilled 5 min on each side and let rest before slicing. I will never not use the baking soda trick again because that sucker was so perfect and tender. Will play around with some of the suggested additions next time. Thank you!
Danielle
So glad you enjoyed it!
Marlene
Yum! I added a few ingredients from other Korean Bulgogi recipes (Sesame oil, Gochugaru flakes, grated onion and apple) but I don't‘ think they added much. Marinated for 6-7 hours and it was delicious! And the highest accolade: Mr. Fussy (my husband) liked it! (Greetings from a fellow San Diegan)
Danielle
That's awesome to hear! It's funny you mention that - I've been meaning to do a couple updates to the recipe, but I was going to use grated pear instead of apple. And I'm not sur why sesame oil isn't in this recipe! LOL. Love to hear about other people from San Diego!
Debba
Made this with flank steak. I didn't have gochujang, so I subbed a Tbl each of smoked paprika, Sambal Oelek, and Aleppo pepper flakes. Everything else I had. And I did marinate 24 hours. I don't have a grill either, so I broiled it. 7 minutes per side. Came out perfectly rare. It was absolutely delicious. I had it with a side salad. It came out so well with your substitutes, I'm sure it'll be even better, when I get my hands on the gochujang . Thanks for a great recipe!
Danielle
I'm so glad you liked it! Thanks for stopping by 🙂
M
I substituted Sabal Olek and dried red pepper flakes for the Korean seasoning. That was the best Flat iron steak ever. It was like butter! I bet it would be phenomenal with the true saesoning. I will use that baking soda trick again and again.
Danielle
I'm so glad you liked it!
kirk
I accidentally added the baking soda before putting in the fridge overnight. Do you know if this will cause a problem? I hope not....really looking forward to sinking my teeth into the juicy steak tomorrow!
Danielle
The baking soda may cause the steak to break down too much and become mushy. I haven't actually done it before, so I don't know for sure. Hopefully it turns out. Let me know as I'd like to see what happens!
kirk
The result was amazing. As far as I could tell the baking soda did not negatively impact the final result. I used a flank steak, so perhaps a different cut would have yielded a different result. I will definitely make this again, and next time I'll pay more attention to the instructions!
Danielle
I'm so glad you enjoyed it!!
Kathy
I made this and loved it, perfect blend of spices and heat, nice presentation!
Danielle
Glad you loved it! Thanks 🙂
Colleen Martin
I made this recipe, and was altogether disappointed. I followed the recipe to the T, but found the marinade over -the-top spicy and not at all pleasant. I proceeded nonetheless, and grilled it, hoping for some diminishing of the overpowering spiciness, serving it without the extra sauce. But it was way to spicy for my husband and I.
Danielle
Hi Colleen, I'm so sorry you didn't like the recipe. When I make it, it's not very spicy (it will always be a little spicy as we are using hot pepper paste), but I do buy the mild gochujang from the store. Perhaps this would help with the spice level?
Emma
I've only recently got into Korean food so am frantically bookmarking tasty Korean inspired dishes. This looks delicious!
Danielle
Thanks Emma! I hope you get a chance to try it!
Tisha
This beef dish is so perfectly cooked! Your photography is also so incredible!!
Danielle
Thanks so much Tisha 🙂
Dannii
I have never had Korean food, but this looks delicious. The meat looks perfectly cooked.
Danielle
Thanks Danni! The flavors in Korean food are just amazing!
Veena Azmanov
This is mouth melting and flavorful.I cant wait to grab a bite. Looks delicious.
Danielle
Thanks Veena!
Patty at Spoonabilities
The flavors and how juicy and delicious this looks - I am definitely going to try this for our next grill night!
Danielle
I hope you love it Patty!
Claudia Lamascolo
have never used chili paste of the Korean spices. This flat iron steak has inspired me to get out and try this one! It looks fabulous!
Danielle
You should totally try the chili paste. The first time I used it I fell in love and now I use it on so many things. It's very versatile!
Demeter
Looks fantastic! Such a great tip about the baking soda too, thanks!
Danielle
Thanks Demeter! The baking soda tip changed my life LOL!
Natalie
WOW this looks absolutely delicious and the pictures are simply stunning! My mouth is literally watering!
Danielle
Thanks Natalie! It's so easy to make too 🙂
Bintu | Recipes From A Pantry
Wow, this looks absolutely amazing! Definitely need to give this recipe a try
Danielle
Thanks so much! I hope you get a chance to try it!
Neli Howard
Oh my gosh I need to try ASAP! Yum Yum Yum! Now, this recipe will be one of my favorites. Looks incredible! I'm sure this is incredibly delicious! THANK YOU!
Danielle
Thanks Neli! It's so super easy and is so delicious! Perfect for summer BBQs 🙂