Food Network: Grilled Marinated Hanger Steak Bulgogi-Style

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Grilled Marinated Hanger Steak Bulgogi-Style
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
1/2 cup Korean chile bean paste (gochu-jan)
2 tablespoons minced garlic
1 tablespoon minced ginger
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup thin soy sauce
1 tablespoon coarse ground black pepper
1 cup canola oil
1/4 cup sesame seed oil
1 cup chopped scallions
1/3 cup chopped cilantro

3 pounds hanger steak, sinew removed
Sliced green scallions, for garnish
Fried shallots, for garnish (optional)

Directions
In a food processor, add chile paste, garlic, ginger,
vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While
still running, add the scallions and cilantro. Check for seasoning. It should not
be salty since salt is added right before grilling. Remove 1/2 cup of the marinade
and reserve for sauce. In a dish, completely coat the hanger with remaining
marinade and let marinate overnight. On a hot, oiled grill, season hanger with
salt and grill, about 8 minutes for medium-rare.

Ingredients

GOCHU-JAN (KOREAN CHILE PASTE) SAUCE:
1/2 cup of above marinade
1/2 teaspoon of salt
Juice of 1 lemon
Mix all in a bowl.
CUCUMBER KIMCHEE AND SESAME FRIED RICE:
4 cups rice wine vinegar
1/4 cup sugar
1 tablespoon salt
2 English cucumbers (hothouse), 1/8-inch half moon slices
2 large red onions, 1/8-inch slices
1/2 cup sliced garlic
1/4 cup Korean chile flakes (gocho-karu)
4 halved Thai bird chiles, de-seeded

1 cup scallions, 1/2-inch pieces

Directions
In a large non-reactive pan, heat the vinegar, sugar
and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and
scallions. Bring back to a boil, pull off heat and let stand to room temperature.
Store in a glass jar with a loosened lid at room temperature to ferment slightly.
After 2 days at room temperature, store in refrigerator.

Ingredients
SESAME FRIED RICE:
Canola oil to cook
4 large whole eggs
1 tablespoon minced garlic

1 tablespoon minced ginger
2 tablespoons chopped scallions
6 cups cooked jasmin rice, cooled and broken up (usually day old)
1/2 pound picked bean sprouts
2 tablespoons thin soy sauce
1 tablespoon sesame seed oil
Salt and black pepper to taste

Directions
In a hot wok coated with canola oil, quickly scramble
the eggs to soft stage. Set aside. In the same hot wok coated with oil, add
garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and
sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
PLATING On a large white plate, zig-zag the sauce. Place small mound of rice and

top with hanger steak sliced in half, on the bias. Place kimchee on top and
garnish with sesame seeds, scallions and fried shallots.
Yield: 2 days Drink Recommendation: OB Korean Beer