📖 Instructions

1. Prep the marinade: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, gochujang (if using), and black pepper. Make sure the brown sugar dissolves completely. A little secret? I sometimes add a splash of apple juice for extra sweetness.
2. Marinate the steak: Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will be. I once tried marinating it for only an hour...big mistake! The flavor was seriously lacking.
3. Prepare the grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the 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 steak: Remove the steak from the marinade, letting any excess drip off. Discard the marinade. Place the steak on the preheated grill and cook for 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium.
5. Rest the steak: Transfer the grilled steak to a cutting board and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Don't skip this step; it makes a HUGE difference!
6. Slice and serve: Using a sharp knife, slice the steak thinly against the grain. This will ensure each slice is tender and easy to chew. Arrange the sliced steak on a platter and garnish with sesame seeds and chopped green onions, if desired. Serve immediately with your favorite Korean side dishes, such as steamed rice, kimchi, and grilled vegetables. I always get requests for seconds (and sometimes thirds!).