Korean Bbq Steak

cooking.nytimes.com

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.
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.

subheading: FOR THE SSAMJANG:

1 mild Korean green pepper or seeded jalapeño or ½ green bell pepper

½ Fresno chile or other medium-hot red pepper

3 garlic cloves

2 scallions

½ shallot

¾ cup doenjang (see Tip)

¼ cup toasted sesame oil

2 tablespoons gochujang

2 tablespoons rice vinegar

subheading: FOR THE STEAK:

10 garlic cloves

1 (1½-inch) piece ginger, unpeeled

1 small yellow onion, peeled and chopped

¼ Asian pear or ½ apple, unpeeled and chopped (about 1 cup)

½ cup soy sauce or tamari

½ cup cola, preferably Mexican Coke

3 tablespoons dark brown sugar

2 teaspoons coarse kosher salt or fine sea salt

1¾ teaspoons coarsely ground black pepper

2 teaspoons toasted sesame oil

1 teaspoon MSG (optional)

2 pounds boneless beef steaks, like rib-eye, sirloin, strip or short rib (¾ to 1 inch thick)

Neutral oil, such as canola or grapeseed, as needed

Various lettuces for wrapping, like perilla, red leaf and romaine

Directions at cooking.nytimes.com

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