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

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.

Shop online

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

Broccoli, Mushroom and Sesame Salad

LETTUCE WRAP SAUCE (SSAMJANG)

Restaurants

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

Gochujang-Honey Glazed Ham

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today I’m giving a fast-food cult classic a full Korean remix — the Samgyeopsal Crunchwrap Supreme. 🌯🔥 Think @tacobell’s late night legend…but with a Seoul-ful twist.  Crispy on the outside, melty inside, and loaded with: • Tender, caramelized pork belly • Spicy, fresh dadaegi sauce  • And my gochujang nacho cheese  Folded, wrapped, seared golden, and finished with all the fresh toppings.  Smoky, cheesy, spicy, and completely addictive….it hits every craving at once. 💛🔥 And if you didn’t know, yes…the Taco Bell Cantina in Vegas really hosts weddings. Tag the person you’d elope with for a Crunchwrap.” ⤵️ Comment ‘crunchwrap’ for the recipe! #KoreanFood #CrunchwrapSupreme #KFood #Recipes12 hours ago via Instagram
@judyjoochef Instagram profile imageBack in the H-Club kitchen at Tottenham Hotspur Stadium for a breakfast tasting menu celebrating seasonal ingredients and Korean flavours. 💛🇰🇷 Huge thank you to @spursofficial, @regionallondonchef @tottenhamhotspurstadium, and the incredible H-Club team for their incredible team, warm hospitality, and seamless service. A few favorites from the menu: Yujacha-cured Salmon Mini Bagels, Kimchi Croque Madame, Green Tea Pancakes, and a silky Jasmine Tea Crème Brûlée with Seaweed Shortbread to finish + our signature Kimchi Bloody Mary. 🍸🔥 And as always, grateful to cook alongside @chefandrewhales! #HClub #TottenhamHotspur #KoreanFood #LondonDining1 day ago via Instagram
@judyjoochef Instagram profile imageWith Thanksgiving coming up, here’s a little look back at last week’s TODAY All-Star Thanksgiving. We celebrated 10 years of holiday tradition with the @todayshow family and so many incredible chefs sharing their favorite recipes. 🍁✨ This year, I shared my Cranberry Yuzu Whipped Feta Dip, a bright, creamy appetizer that brings a zesty Korean twist to the holiday table. Tart cranberries meet sweet yujacha (a Korean honey citron fruit tea), with a hint of gochugaru and a cloud of whipped feta for the perfect holiday harmony. It was such a joy being back on set with @laurajarrett, @craigmelvinnbc, and @dylandreynbc, and the rest of the @todayfood @nbcnews family. And what a fun time celebrating with
@marthastewart48 @danielboulud @marcuscooks gesinebp @lazaruslynch @grandbabycakes @hettymckinnon @whatsgabycookin @ayesha_rare @chefjj @chefpriyanka @katieleebiegel @mattabdoo @mayacamillebroussard @chefjernard and more! We’re two weeks from Thanksgiving… the perfect time to start planning your menu. Full recipe is up on @todayfood — and be sure to check out their new cookbook! #TODAYLovesFood #AllStarThanksgiving #ThanksgivingRecipes #KoreanFood3 days ago via Instagram
@judyjoochef Instagram profile imageAd. Sweet, chewy, and a little unexpected. 🍯✨ @ocadouk just launched a Korean aisle featuring some of my go-to ingredients, and I couldn’t resist sharing one of my favorite recipes based on a classic nostalgic treat…Hotteok Crispy Rice Treats. 🇰🇷 Inspired by Hotteok, Korea’s iconic winter street snack usually stuffed with brown sugar and peanuts, these rice crispy treats take those cozy flavours and give them a twist. The secret ingredient? White miso, a fermented soybean paste that adds gentle umami, saltiness, and perfectly balances the sweetness of the marshmallows and chocolate. A fun bit of culinary history: Hotteok originally arrived in Korea with Chinese merchants in the late 19th century, but it wasn’t until cooking oil became widely available in the 1970s that it turned into the beloved winter staple we know today. Crispy on the outside, gooey in the middle, and sold steaming hot on every street corner. This no-bake version captures that same comfort in a quick, modern bite. They’re sticky, sweet, and full of Seoul. 💛 Makes 12-16 treats Ingredients: non-stick spray or a little neutral oil, to coat the dish 85g unsalted butter 4 tsp white miso paste 2 tsp ground cinnamon 1 tsp vanilla extract 285g mini marshmallows 165g crispy rice cereal 45g dry roasted peanuts, chopped For the Chocolate Drizzle (optional) 85g dark chocolate chips 1½ tsp coconut oil Watch the video for the method and ask any questions in the comments 💜 ✨ Full recipe in my book K-Quick (which you can also get on Ocado!) #KoreanFood #Hotteok #KoreanDessert #KoreanSnacks4 days ago via Instagram
Loading