This recipe from Bon Appetit combines thinly sliced seared steak with gochujang, Korean hot pepper paste. Marinate the steak briefly before searing. Make a sauce with sesame seeds, garlic, gochujang, soy sauce, sesame oil, cider vinegar and sugar. Spoon half the sauce on a platter, top with thinly sliced steak and top that with the rest of the sauce. Serve with rice and lettuce leaves to use as wraps.

Avoiding Additives and Preservatives

Gochujang usually contains preservatives, but I used O’Food brand, which is additive-free and available from Use tamari instead of soy sauce. I used Lee Kum Kee sesame oil and Allen’s apple cider vinegar.

Sear the steak

Make the sauce

Place sliced steak on top of sauce and top with more sauce and scallions

Serve with rice and lettuce to use as wraps


2 1″- (2.54-cm-) thick boneless New York strip steaks (about 2 lb./900 g total)

2 Tbsp. (30 ml) Diamond Crystal or 1 Tbsp. (15 ml) plus ½ tsp. (2.5 ml) Morton kosher salt

2 Tbsp. (30 ml) vegetable oil

3 Tbsp. (45 ml) sugar, divided

2 Tbsp. (30 ml) sesame seeds

6 garlic cloves, finely chopped

¼ cup (60 ml) gochujang (Korean hot pepper paste)

2 Tbsp. soy sauce, preferably low-sodium

2 Tbsp. (30 ml) toasted sesame oil

1 Tbsp. (15 ml) apple cider vinegar

6 scallions, green parts only, thinly sliced

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


Place the two New York strip steaks in a medium bowl; rub all over with salt, 2 Tbsp. vegetable oil, and 2 Tbsp. (30 ml) sugar. Let sit at room temperature at least 15 minutes and up to 30 minutes.

Meanwhile, toast 2 Tbsp. (30 ml) 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, gochujang, soy sauce, toasted sesame oil, apple cider vinegar, and remaining 1 Tbsp. (15 ml) sugar; whisk to combine.

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 F (49 C)for medium-rare, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes.

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. Serves 6.

From Bon Appetit