The Soup Diva

This Korean dish translates to “fire meat,” named for the cooking method rather than the flavor profile. As shown, the marinade/sauce is tangy with a little heat at the back end; add more pepper sauce if more spiciness is desired.

• 1 1/2 lbs ribeye steak
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp gochujang [red pepper sauce]
• 1 tsp ground ginger
• 1/2 tsp garlic poweder

Trim steak and slice against the grain into thin strips. Stir all other ingredients together and marinate steak for 1-2 hours. Sear steak in very hot skillet or wok; serve with sliced scallions and/or toasted sesame seeds if desired.

I served this with another new-to-us Korean dish, Korean Cheese Corn!