Name: Grilled Gochujang Steak with Rice
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 3 tablespoons vegetable oil, plus more for the grill; 2 tablespoons gochujang; 2 tablespoons rice vinegar; 4 teaspoons soy sauce; 1 tablespoon packed dark brown sugar; 1 clove garlic, grated; 1 teaspoon grated fresh ginger; Kosher salt and freshly ground pepper; 1 1/2 pounds skirt steak; 2 to 3 scallions, white and light green parts minced 4 cups mixed salad greens; Kimchi, for serving

Directions

Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
Stir together the vegetable oil, 1 tablespoon gochujang, 1 tablespoon rice vinegar, the soy sauce, brown sugar, garlic and ginger in a large bowl; season with salt and pepper. Remove 3 tablespoons of the mixture to another large bowl. Add the remaining 1 tablespoon gochujang and the steak to the first bowl, turning until the steak is well coated. Stir the minced scallions and the remaining 1 tablespoon rice vinegar into the second bowl; set aside for the salad.
Heat a grill or grill pan over medium-high heat; oil the grates. Add the steak and cook until browned and crisp on one side, 2 to 4 minutes, depending on the thickness. Flip and cook 3 to 4 more minutes for medium-rare. Transfer to a cutting board to rest.
Add the salad greens to the scallion dressing, season with salt and pepper and toss well to coat. Divide among plates. Thinly slice the steak and add to the plates. Serve with the rice and kimchi.

Photograph by Andrew Purcell

Grilled Gochujang Steak with Rice

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