Korean Fried Skirt Steak

 

Skirt steaks make for excellent tacos, but if you’re looking to take your cooking game up two notches, then Korean-Fried skirt steak is the move! This recipe was inspired by our VP/culinary expert Andrew Whitney’s food truck years of making Korean fried chicken.

 
 
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Step 1: Make Dredge and Batter

The first step in making this knockout dish is to prepare your dredge and batter. The dredge is important to this recipe because it helps the batter stick to the beef. After mixing the cornstarch and baking powder together, it’s time to make your vodka batter. Vodka is more volatile than water and evaporates more quickly resulting in a much crispier crust.

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Step 2: Mix Gochujang Sauce

To make your Gochujang sauce, you will need several ingredients. Don’t be alarmed — most of these ingredients can be found at your local international market. If you do not live close to a local shop, each of these products can be ordered online here. One thing to be on the lookout for is your spice level for the gochujang (we recommend spice level 3).

 
 
 

Step 3: Double Fry

After the sauce has been mixed, it’s time to fry your skirt steaks. You’ll want to slice them against the grain into .5 inch pieces and preheat your oil to 375°. Coat each strip with dredge, dip in batter and place in the oil to fry. Make sure to not overcrowd the pot. Next, you will put your skirt steaks on a drying rack to cool and repeat the frying process once again. This will make them extra crispy and delicious. Remove from oil and set aside when the crust turns golden brown.

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Step 4: Dip in Sauce

Finally, you are ready to dip! Be sure not to toss your skirt steak into the sauce to avoid the crust from cracking or damaging. Lightly dip/place each piece into the Gochujang sauce and fully coat.

 
 
 

Step 5: Garnish

Finishing your dish off with furikake and gochurgaru seasoning to taste. For an extra pop of color, top with scallions and enjoy!

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Korean-Fried Skirt Steak

Korean-Fried Skirt Steak

Ingredients

Dredge and Batter
  • 2 cups Corn Starch
  • 1 tbsp Baking Powder
  • 2 cups Vodka
  • 1 cup All-Purpose Flour
  • 1 cup Rice Flour
Gochujang Sauce
  • 4oz Doenjang
  • 6 oz Gochujang (level 3 heat)
  • 1 tbsp MSG
  • 4oz Sesame Oil
  • 4oz Rice Wine Vinegar
  • 1 tbsp Gochugaru
  • 4oz Soy Sauce
  • 2 tbsp Brown Sugar
  • 3 Scallions

Instructions

For the Batter
  1. Preheat frying oil to 375 degrees.
  2. Mix the corn starch and baking powder together to make the dredge.
  3. Then in a separate bowl, form the batter by mixing together the vodka, all purpose flour, and rice flour.
  4. Slice your skirt steak across the grain into thin strips.
  5. Dip your steak strips into the dredge and fully coat each piece making sure there are no wet spots
  6. Individually place the steak strips into the vodka batter. Once fully coated, place the strips in the oil to get first base fry. Do not overcrowd your oil.
  7. Place strips on a drying rack and let cool off, making sure there is no excess oil.
  8. Rebatter each strip and repeat the frying process again.
  9. Remove from oil when golden and let dry.
For the Sauce
  1. In a bowl, mix the sugar, vinegar and MSG together until dissolved.
  2. Add in the Doenjang and Gochujang until fully incorporated.
  3. Add the rest of the ingredients, saving the scallions and sesame oil for last.
  4. Once fully mixed, dip each fried strip steak into the sauce and coat lightly.
  5. Season with furikake and gochugaru to taste and top with scallions.
 
 
Rachael HolmanComment