Gochujang-glazed Flank Steak With Kimchi Fries
A Korean-inspired fusion dish combining tender, marinated flank steak with a spicy-sweet gochujang glaze, served alongside crispy oven fries tossed wi...
4
Korean-American Fusion Cuisine
🟡Intermediate★★★☆☆
May 29, 2025
67 views
Ingredients
🥩
1.5 pounds
flank steak
at room temperature
💧
3 tablespoons
soy sauce
📦
4 whole
scallions
thinly sliced
🥬
4 large
russet potatoes
cut into 1/2-inch thick fries
📦
1/4 cup
gochujang paste
🥬
4 cloves
garlic
minced
📦
2 tablespoons
honey
📦
1 cup
kimchi
chopped
🌾
2 tablespoons
rice vinegar
🥬
1 teaspoon
black pepper
freshly ground
🫒
3 tablespoons
vegetable oil
🫒
1 tablespoon
sesame oil
🌶️
1 tablespoon
kosher salt
📦
2 tablespoons
sesame seeds
toasted
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Whisk together gochujang paste, soy sauce, honey, rice vinegar, sesame oil, and half of the minced garlic to create the marinade. Reserve 1/4 cup for glazing.
Step 2
Pat the flank steak dry and season generously with kosher salt and black pepper. Place in a shallow dish and pour the remaining marinade over it, turning to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
Step 3
Soak the cut russet potatoes in cold water for 30 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels.
Step 4
Preheat oven to 425°F (218°C). Toss the dried potato fries with 2 tablespoons vegetable oil and spread in a single layer on a large baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
Step 5
While fries are baking, remove the flank steak from marinade and pat dry. Heat remaining vegetable oil in a large cast-iron skillet over high heat until smoking.
Step 6
Sear the flank steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F/57°C). Brush with reserved marinade during the last minute of cooking.
Step 7
Let the flank steak rest for 10 minutes before slicing thinly against the grain at a 45-degree angle.
Step 8
Toss the hot fries with chopped kimchi, remaining garlic, and half of the scallions. Season with additional kosher salt if needed.
Step 9
Arrange the sliced steak over the kimchi fries, garnish with remaining scallions and toasted sesame seeds. Serve immediately while hot.
✨Chef's Tips
- ★For the crispiest fries, ensure they're completely dry before oiling and don't overcrowd the baking sheet. Leave space between each fry to allow proper air circulation.
- ★The flank steak should have a deep brown crust before flipping. Don't move it around in the pan - let it develop a proper sear. A cast-iron skillet provides the best heat retention for this.
- ★When slicing the flank steak, look for the direction of the muscle fibers and cut perpendicular to them at a 45-degree angle. This breaks up the tough muscle fibers and ensures tender bites.
- ★Choose well-fermented kimchi for this dish - the complex umami flavors will better complement the rich steak. Drain excess liquid from the kimchi before tossing with the fries to maintain crispiness.
steakfriesKoreanfusiondinnergochujangkimchiflank steak