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Korean BBQ Flank Steak with Kimchi and Rice

Korean BBQ Flank Steak with Kimchi and Rice

Prep time: 25 minServes: 4

Pairs with

Korean BBQ with its sweet, salty, spicy glaze wants a red wine with generous fruit — a young Grenache, a Zinfandel, or a slightly chilled Gamay. Alternatively: a robust rosé that can handle the heat.

Ingredients

  • 600g flank steak
  • Marinade:
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 tbsp gochujang (Korean chilli paste) or sriracha
  • Cooked jasmine rice
  • Kimchi to serve
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, thinly sliced

Method

  1. 11. Mix all marinade ingredients. Toss the flank steak in the marinade, let it sit at least 15 minutes (up to 2 hours in the fridge).
  2. 22. Get the grill or griddle pan smoking hot.
  3. 33. Grill 4 minutes per side. Rest 5 minutes.
  4. 44. Slice thinly across the grain.
  5. 55. Serve over rice with kimchi alongside. Scatter sesame seeds and spring onion.