Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good, I only made the steak and will definitely make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely great! The beef was flavorful and tender and the faux kim chee (aka bok choy mixture was outstanding.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a little skeptical of this recipe because I never get enough flavor when I do quick marinades, but I'm glad I gave this a try. The flavor was spot on. Complimented the steak, instead of hiding its natural flavor (done medium rare. I used sirloin was instead of flank, and the scallions were omitted. Used regular dark soy and regular sesame oil (the non-toasted variety, because those were all I had. Paired it with my own cole slaw recipe. Even my mom who does not like rare anything, tasted it and said the flavors are really good. Quick, simple, and delicious meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was fabulous! Easy to prepare and very tastey.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dinner for my mom for mother's day, and we loved it! Being from a family who enjoys plenty of prime rib and new york's I was worried about making flank steak, but I was able to get a nice medium rare sear and the burst of flavor from the marinade was delicious! I served the meat and slaw with wasabi mashed yukon potatoes, which added a creamy starch and stuck with the asian flavors. I would def make this dinner again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe. Easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We LOVE this dish. My daughter used it as her "final" for her culinary class her Jr year in high school. I sometimes make it with chicken - just to switch it up. Very very very yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There's not much about this recipe that's authentic Korean, but it is TOTALLY delicious. I have also made the steak alone and served it on salad or noodles, but the balance between the steak and the slaw is absolutely unbeatable. The heat in the dish builds as you eat it but never overwhelms.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I marinated the flank steak for 24 hours and the flavor was wonderful. I didn't make any substitutions and I didn't make the hot and sour slaw but I definitely will next time I make this. This is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Used as a marinade for pork tenderloin. Sprinkled with toasted sesame seeds. Very good.