Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes
- ¼ cup soy sauce
- ¼ cup sugar
- 1 teaspoon finely chopped garlic
- 1 tablespoon finely chopped scallion white
- ½ teaspoon toasted sesame seeds
- Black pepper to taste
- 4 (6-ounce) trimmed hanger steaks
- 3 large Idaho potatoes, peeled
- 1 teaspoon Korean ground chile (gochu garu) or any mild ground chile
- 2 tablespoons thinly sliced (on a bias) scallion greens
- Salt and black pepper to taste
- ½ cup neutral-flavored vegetable oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- Pinch of sugar
- 1 tablespoon neutral-flavored vegetable oil
- A few drops of sesame oil
- A large handful of mixed greens, preferably an Asian mesclun
- Salt and black pepper to taste
- 2 tablespoons gochujang (Korean chile paste)
- 2 tablespoons water
- 1 scant tablespoon sugar
- Salt and black pepper to taste
- Neutral-flavored vegetable oil
- Produce
- Garlic (1 teaspoon)
- Greens, mixed (1 large handful)
- Idaho potatoes, large (3)
- Korean ground chile (1 teaspoon)
- Scallion, white (1 tablespoon)
- Meat
- (6-ounce) trimmed hanger steaks (4)
- Condiments
- Rice vinegar (1 teaspoon)
- Soy sauce (1/4 cup)
- Cooking & Baking
- Black pepper (1)
- Gochujang (2 tablespoons)
- Neutral flavored vegetable oil (9/16 cup)
- Neutral-flavored vegetable oil (1)
- Salt and black pepper (3)
- Sesame oil (3 drops)
- Sesame seeds, toasted (1/2 teaspoon)
- Sugar (5/16 cup)
- Sugar (1 Pinch)
- Drinks
- Water (2 tablespoons)
- Other
- 2 tablespoons thinly sliced (on a bias) scallion greens
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 28, 2011 (1 year ago).
37 people saved this recipe.
