Korean BBQ Steak

No need to strain the marinade to avoid burning, thus losing additional flavor. If you're supposed to "Drain and pat the steaks dry" before cooking, as Step 3 asserts, the burnable elements will be wiped away. Besides, a little bit of caramelization is a good thing.

Based on the butcher’s recommendation and a good sale, I used hanger steak for this recipe. This is a less dense, more “stringy” cut than rib-eye or sirloin or London broil. When this cut encountered the meat tenderizing enzymes in the Asian pear and other ingredients in the marinade for 8 hours, it seemed to get very soft before going on the grill. And it took much longer to cook than an unmarinated steak, but the result was a very tender, very flavorful meal that everyone seemed to enjoy.

The phosphoric acid helps to tenderize the meat. No reason to eliminate it, it works out to a couple of tablespoons per portion and is cooked off. Could substitute Pepsi if you prefer.

I agree that theres no need to strain the marinade. Also, I’ve been making Korean BBQ for over 30 years but never ever used Coca-Cola or MSG in the marinade. I’ve seen some people using Sprite or Tonic water but I use Sake or Mirin just like my mom and grandma used to. Just reduce the added sugar if using Mirin.

Can I use this recipe for boneless chicken thighs? (I don't eat beef or pork)

I enjoy Eric Kim's recipes (I use his cookbook often), however I often find them too sweet. The coke is not needed here, as the fruit provides the sweetness.

I recommend reducing the marinade before grilling and using the reduction to glaze the steaks as they cook.

Excellent! Did not use the MSG and did use the coke. Did not have an Asian pear so swapped out some regular pair instead of apple. Getting little bits of caramelized bits during grilling really made the dish. For the sauce, I did not have doenjang so ended up using some red soybean paste, would like to try again with the doenjang, but the soybean paste version was still excellent. I did find the sauce needed just a bit of sugar to offset the sharpness of the vinegar.

For those who are asking, the soda is used for sweetness and caramelization. It's a great ingredient for fire-roasted pork, too.

Someone asked about the difference between Mexican Coke and American Coca Cola. We are one of the very few countries that allow high fructose corn syrup. Mexican Coke uses real sugar.

Mexican Coke uses cane sugar instead of the high fructose corn syrup that is in American Coke. Probably just preference and I doubt it would have an impact on the finished product whether you use Mexican or American coke.

The ssamjang is insanely good!

People- don’t overlook this recipe b/c of two optional ingredients (coke and MSG). The coke doesn’t make or break it (though Korean moms might disagree!). If you don’t want to make the ssamjang, you can use white/barley miso to paint the lettuce leaves before filling with the meat and rice. It won’t be the same, but is still vary tasty. Still worth making if you don’t have ALL the ingredients. I have been making something like this for over ten years and it is a delicious summer meal.

The Coke also adds a lot of sweetness and acidity, in addition to tenderizing. Asian pear and maybe a tablespoon or two of honey or fruit syrup traditionally does that job. I don't buy or drink soda and prefer less-sweet foods, so I just omit the cola from this recipe.