Gochujang Steak

Serves 4-6


  • 1 1/2 cups Gochujang paste
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds
  • 2-3 pounds flank, skirt, or tri-tip steak
  • Green onions for garnish (optional)
  • Jasmine rice (optional)


Combine first five ingredients in a bowl and whisk. Pour into a zip-top bag and add steak. Turn bag to coat steak in marinade. Marinate overnight in refrigerator, turning once or twice.
Remove steaks from marinade and pour marinade into a small sauce pan. Bring marinade to a boil, then reduce heat and simmer until slightly thickened. Set aside. Broil or grill steaks to desired doneness. 
To serve, slice steak thinly and serve on a bed of rice, topped with sauce and green onions.



This marinade also works well with chicken and extra-firm tofu.
Recipe from Central Market Mill Creek - Culinary Resource Center
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