📖 Instructions

1. Prep the Gochujang Marinade: In a medium bowl, whisk together the gochujang paste, soy sauce, honey (or maple syrup for a vegan option), sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Really get in there with the whisk to make sure everything is well combined, and there aren't any clumps of gochujang hiding at the bottom. Pro tip: taste the marinade and adjust the sweetness or spiciness to your liking. If you like it hotter, add a pinch of red pepper flakes or a dash of gochugaru (Korean chili powder).
2. Marinate the Flank Steak: Place the flank steak in a large resealable bag or a shallow dish. Pour the gochujang marinade over the steak, making sure it's evenly coated on all sides. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the steak will be. I usually aim for at least 8 hours; trust me, its worth it. Give the bag a good shake every so often to redistribute the marinade.
3. Prepare the Grill: About 30 minutes before grilling, take the flank steak out of the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking. If you're using a charcoal grill, arrange the coals for direct heat.
4. Grill the Flank Steak: Remove the flank steak from the marinade, letting any excess drip off. Discard the marinade. Place the steak on the preheated grill and cook for about 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C). Be careful not to overcook the steak, as it can become tough. I use one of those digital meat thermometers; they're really precise. Also, watch out for flare-ups. Flank steak tends to drip.
5. Rest and Slice: Once the flank steak reaches your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Find the grain of the steak. Slice the steak thinly *against* the grain at a 45-degree angle. Slicing against the grain shortens the muscle fibers, making the steak easier to chew and more tender.
6. Serve and Enjoy: Arrange the sliced gochujang flank steak on a platter. Garnish with sesame seeds, chopped green onions, or a drizzle of extra sesame oil, if desired. Serve immediately with your favorite sides, such as rice, kimchi, Korean slaw, or grilled vegetables. This steak is also delicious in lettuce wraps or as a topping for salads. A cold beer wouldn't hurt either! Enjoy every bite!