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Recipes
December 2023

Gochujang Steak Wraps

By Shilpa Uskokovic

5.0

(5)

A platter of steak covered in a red gochujang sauce topped with scallions.
Photograph by Peden + Munk, food styling by Shilpa Uskokovic

The sugar in the seasoning is your ticket to steaks that are deeply dark and crusty outside and juicy within. With this method you may even find yourself making one of the nicest-looking steaks of your life—and without trying all that hard. The accompanying gochujang sauce is bright and brash, an excellent foil to the savory meat. Look for thick, sticky gochujang paste and not sauce (which is frequently thinned out with additional ingredients). O’Food and Sempio brands are reliable and easy to find.

What you’ll need

Recipe information

  • Total Time

    1 hour

  • Yield

    6 servings

Ingredients

2

1"-thick boneless New York strip steaks (about 2 lb. total)

2

Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

2

Tbsp. vegetable oil

3

Tbsp. sugar, divided

2

Tbsp. sesame seeds

6

garlic cloves, finely chopped

¼

cup gochujang (Korean hot pepper paste)

2

Tbsp. soy sauce, preferably low-sodium

2

Tbsp. toasted sesame oil

1

Tbsp. apple cider vinegar

6

scallions, green parts only, thinly sliced

Flaky sea salt, cooked rice, and tender lettuce leaves (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Place two 1"-thick boneless New York strip steaks (about 2 lb. total) in a medium bowl; rub all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. vegetable oil, and 2 Tbsp. sugar. Let sit at room temperature at least 15 minutes and up to 30 minutes.

    Step 2

    Meanwhile, toast 2 Tbsp. sesame seeds in a dry medium heavy skillet, preferably cast iron, over medium heat, tossing often, until evenly dark brown, 5–8 minutes. Transfer to a small bowl and add 6 garlic cloves, finely chopped, ¼ cup gochujang, 2 Tbsp. soy sauce, preferably low-sodium, 2 Tbsp. toasted sesame oil, 1 Tbsp. apple cider vinegar, and remaining 1 Tbsp. sugar; whisk to combine.

    Step 3

    Wipe out skillet and return to medium-high heat. When pan is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes.

    Step 4

    Spoon half of gochujang sauce on a platter. Thinly slice steaks against the grain and arrange on platter. Drizzle remaining sauce over. Top with 6 scallions, green parts only, thinly sliced, and sprinkle with a generous pinch of flaky sea salt. Serve with cooked rice and tender lettuce leaves alongside for making wraps.

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