Kun Koki: A Taste of Korean Broiled Steak

The scent of toasted sesame and soy sauce always transports me back to my grandmother’s kitchen. She wasn’t Korean, but she had a surprising knack for adapting international flavors to her own unique style. One summer, she became obsessed with Korean cuisine, and Kun Koki, or Korean broiled steak, became a regular fixture on our dinner table. The sweet and savory marinade, the sizzle of the meat under the broiler, and the satisfying chew of the flank steak – it was a sensory experience that etched itself into my memory. This recipe isn’t exactly like hers (Grandma always had her own secret tweaks), but it captures the essence of that comforting, flavorful dish that I hold so dear.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 22 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten (can be made Gluten-Free with Tamari)

Ingredients

• 1 1⁄2 lbs flank steak

For the Marinade:

• 3 tablespoons toasted sesame seeds
• 3 tablespoons salad oil (vegetable or canola oil work well)
• 1⁄4 cup soy sauce (or Tamari for Gluten-Free)
• 1⁄3 cup onion, finely chopped
• 1⁄4 cup green onion, finely sliced
• 1 garlic clove, crushed
• 1⁄4 teaspoon pepper
• 1 slice fresh gingerroot, slivered
• 2 teaspoons sugar

Equipment Needed

• Cutting board
• Chef’s knife
• Large bowl or resealable bag
• Meat mallet or rolling pin
• Broiling pan or baking sheet with a wire rack

Instructions

1. Begin by preparing the flank steak. First, remove any visible tendons and excess fat.
2. To tenderize the steak, you’ll need to pound it. Place the flank steak between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the steak to an even thickness of about 1/4 inch. This helps to break down the muscle fibers and ensures even cooking.
3. Next, score the steak. Make shallow cuts (about 1/8 inch deep) diagonally across the surface of the steak in a crosshatch pattern. Scoring allows the marinade to penetrate deeper and further tenderizes the meat.
4. Now, cut the flank steak into approximately 3×4 inch pieces. These smaller pieces will cook more quickly and evenly under the broiler.
5. Prepare the marinade. In a large bowl, combine the toasted sesame seeds, salad oil, soy sauce, finely chopped onion, sliced green onion, crushed garlic clove, pepper, slivered gingerroot, and sugar. Whisk together until the sugar is dissolved and the ingredients are well combined.
6. Place the cut steak pieces into the bowl with the marinade. Ensure each piece is well coated. You can also use a resealable bag for this step, which makes it easier to distribute the marinade evenly.
7. Marinate the steak in the refrigerator for at least 1 hour. Longer marinating times (up to 4 hours) will result in even more flavorful and tender meat.
8. Preheat your broiler to high heat. Position an oven rack about 4-6 inches below the broiler element.
9. Arrange the marinated steak pieces on a broiling pan or baking sheet fitted with a wire rack. The rack helps to prevent the steak from steaming and ensures even browning.
10. Broil the steak for 4 minutes.
11. Carefully turn the steak pieces over and broil for an additional 3 minutes on the other side. Keep a close eye on the steak to prevent burning, as broilers can vary in intensity. The steak should be nicely browned and slightly charred on the edges.
12. To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
13. Remove the broiled steak from the oven and serve immediately.

Expert Tips & Tricks

• Toast your sesame seeds: Toasting sesame seeds before adding them to the marinade enhances their nutty flavor. Simply toast them in a dry pan over medium heat for a few minutes, until fragrant and lightly golden. Be careful not to burn them.
• Don’t overcrowd the pan: Overcrowding the broiling pan will lower the temperature and cause the steak to steam rather than broil. Work in batches if necessary.
• Adjust broiling time: Broilers vary in intensity, so keep a close eye on the steak and adjust the broiling time accordingly. If the steak is browning too quickly, lower the oven rack or reduce the broiling temperature slightly.
• Pound Evenly: Ensuring an even thickness when pounding is vital for even cooking and preventing some parts from overcooking before others are done.
• Ginger Tip: If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger in a pinch, though fresh is best.

Serving & Storage Suggestions

Serve Kun Koki hot, garnished with extra sliced green onions and a sprinkle of sesame seeds. It pairs beautifully with steamed rice, kimchi, and a variety of Korean side dishes (banchan). For a complete meal, consider serving it alongside a fresh cucumber salad or a bowl of miso soup.

Leftover Kun Koki can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over medium heat or in the microwave. Avoid overheating, as this can make the steak tough. You can also enjoy leftover Kun Koki cold in salads or sandwiches. While freezing is possible, it can alter the texture of the steak, making it slightly less tender. If freezing, wrap the steak tightly in plastic wrap and then place it in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	305.8 kcal	N/A
Calories from Fat	176 g	58%
Total Fat	19.6 g	30%
Saturated Fat	5.3 g	26%
Cholesterol	46.5 mg	15%
Sodium	733.6 mg	30%
Total Carbohydrate	5.4 g	1%
Dietary Fiber	1.4 g	5%
Sugars	2.1 g	N/A
Protein	26.7 g	53%

Variations & Substitutions

• Short Ribs or Chicken: As the original recipe suggests, you can substitute flank steak with short ribs or chicken thighs. Adjust the cooking time accordingly, ensuring the short ribs are tender and the chicken is cooked through.
• Spicy Kun Koki: Add a tablespoon of gochujang (Korean chili paste) to the marinade for a spicy kick.
• Sweet and Tangy: Add a tablespoon of rice vinegar to the marinade for a touch of acidity that balances the sweetness.
• Vegetarian Option: Marinate and grill thick slices of portobello mushrooms in the same marinade for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak overnight?
A: Yes, you can marinate the steak overnight for a more intense flavor. However, be mindful that the acid in the soy sauce can start to break down the meat fibers if marinated for too long, so a maximum of 8 hours is recommended.

Q: Can I use a different cut of steak?
A: While flank steak is traditional, other cuts like skirt steak or flat iron steak can also be used. Adjust the cooking time as needed based on the thickness of the steak.

Q: How do I know when the steak is done?
A: Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the steak will continue to cook slightly after you remove it from the broiler.

Q: Can I grill this instead of broiling it?
A: Absolutely! Grilling adds a delicious smoky flavor. Preheat your grill to medium-high heat and grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.

Q: What if I don’t have fresh gingerroot?
A: You can substitute 1/2 teaspoon of ground ginger for the slivered fresh gingerroot. While fresh ginger provides a brighter, more vibrant flavor, ground ginger will still work in a pinch.

Final Thoughts

Kun Koki is more than just a recipe; it’s a gateway to exploring the vibrant flavors of Korean cuisine. This recipe is a fantastic starting point, but don’t be afraid to experiment with different marinades, side dishes, and garnishes to create your own unique culinary masterpiece. I encourage you to try this dish, share it with your loved ones, and let the aromas and flavors transport you to a world of culinary delight. Consider pairing it with a chilled Korean beer or a crisp white wine for the perfect accompaniment. Enjoy!