Grilled Hanger Steak

토시살

 

grilled hanger steak

Ingredients

Serves 6

  • 6 Tbsp. soy sauce
  • 3 Tbsp. granulated sugar
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. grated fresh ginger
  • 3 garlic cloves, grated or finely chopped
  • 1 shallot, finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 lbs. hanger steak
  • 2 scallions, thinly sliced
  • 2 Tbsp. toasted sesame seeds

Method

Preheat grill to medium-high (400° to 450°). Stir together soy sauce, sugar, vegetable oil, sesame oil, ginger, garlic, shallot, salt and pepper in a large bowl until sugar is dissolved. Add steak, and massage marinade into meat. Let steak stand at room temperature 15 minutes to marinate.

Lightly brush hot grill grate with vegetable oil. Place steak on oiled grate, and grill 6 to 8 minutes per side for medium-rare or to desired degree of doneness.

Transfer steak to a cutting board, and let rest 5 minutes. Thinly slice steak against the grain. Sprinkle with sliced scallions and sesame seeds before serving.

Browse all recipes

SPICY SCALLION AND RED ONION SALAD

Restaurants

Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.

Shop online

Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.

Judy’s Korea

Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.

Spiced Butternut Squash Soup

Kimchi Fried Rice (Kimchi-bokkeumbap)

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imageI’m SO excited to share that I’m officially teaming up with @katiecouric + @katiecouricmedia — bringing you food and lifestyle content I just know you’re going to love!! We’re kicking things off with some seriously yummy recipes and tips in their Good Taste newsletter. You all know food is my love language — the way I connect, celebrate, and take care of the people around me. I believe recipes should be easy, approachable, and welcoming, and the best dishes? They carry the stories of our families, our traditions, our culture. BUT — feeling amazing matters just as much! That’s why I eat a natural, anti-inflammatory diet most of the time. It is all about balance. Real ingredients, real flavor, real fuel. Over the next few weeks, I’m dishing out recipes, columns, and answering your burning kitchen Qs — all landing in your inbox every Thursday in Good Taste!! 👉🏻 Hit the LINK IN BIO to sign up so you don’t miss a single delicious thing. Can’t wait to cook with you!! xx 👩🏻‍🍳💋 #JudyJoo #GoodTaste1 day ago via Instagram
@judyjoochef Instagram profile imageGrowing up, cooking in my house was gloriously chaotic– and I wouldn’t have it any other way. I sat down with @sunday.post to talk about those memories, my unexpected path from Columbia Engineering to the kitchen, and why Korean food is finally having its moment.  Now that Korean flavors are more accessible than ever, I’m excited to show how simple and imaginative they can be. Check out the Sunday Post to read the full story. #foodstories #koreanchef #hallyufood3 days ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen. Today, I’m serving up a quick, easy Korean inspired healthy “cheesecake” with just three ingredients 🍰 🤍 Perfect for when you just want dessert without the baking and the fuss. Tangy Greek yogurt swirled with yujacha (Korean citron fruit honey tea), filled with Lotte Butter Coconut Biscuits that soften overnight into the most satisfying cheesecake-like crust. Creamy, citrusy, lightly sweet, and just the right amount of texture.🍋🍯 Fun fact: Yujacha (Yuja = citron fruit/ yuzu, cha = tea) has been used in Korean cuisine for centuries, traditionally as a warming winter tea and remedy, prized for its high vitamin C content and deliciously floral citrus flavor. Here, it’s adding that extra sweetness to your late night snack. RECIPE (Serves 3–4): 2 cups full-fat Greek yogurt ⅓ cup yujacha 4–6 Lotte Butter Coconut Biscuits Procedure: Spoon the yogurt into a jar or bowl. Swirl in the yujacha, keeping visible ribbons. Tuck in the biscuits, cover and refrigerate overnight, or eat right away. That’s it! What’ll be your go-to yoghurt and biscuit for this recipe? Glam: @jonesroadbeauty @lottesweetland @fage #koreanfood #kfood #cheesecake5 days ago via Instagram
@judyjoochef Instagram profile imageSome restaurants feed you dinner. Others feed the soul of a city. Dinner at Simpson’s in the Strand @simpsons1828 —a true London institution, where history is served as generously as the gravy. For generations, it has stood as one of the great guardians of the city’s dining scene: timeless hospitality, grand tradition, and the kind of theatre that never goes out of style. Tuxedoed waiters gliding through the room, silver trolleys arriving for glorious tableside carving, a charming sommelier with stories as rich as the wine list, and a menu that reads like delicious British folklore: duck faggots (yes, that’s a dish!), hearty meat pies, and of course that legendary rib roast worthy of its own fan club. In a city forever chasing the next new thing, this place reminds us why classics endure. Polished, proud, and unapologetically nostalgic—London dining at its most iconic. The great Jeremy King has done it again… in true style. @jeremyrbking #SimpsonsInTheStrand #LondonDining #london @fionasims1 week ago via Instagram
Loading