Grilled skirt steak with kimchi

Judy Joo peps up quick-cooking steaks with ingredients from the traditional Korean larder
By Judy Joo
Grilled skirt steak with kimchi
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 50 minutes plus pickling time
  • Effort: easy


For the steak

  • 400 g doenjang, paste (Korean soybean paste)
  • 100 ml olive oil
  • 800 g skirt steaks, trimmed and halved crosswise
  • 4 handfuls rocket, or dandelion leaves

For the kimchi

  • 1 head Chinese leaf lettuce
  • 80 g coarse sea salt
  • 50 g sugar
  • 1 bunch spring onion, cut into 3cm lengths
  • 1 large carrot, cut into matchsticks

For the spice paste

  • 1 head garlic, peeled and finely chopped
  • 5-8mm cube ginger, peeled and sliced
  • 60 ml fish sauce
  • 70 g Korean dried red chilli flakes
  • 2 tsp salted shrimps
  • 125 g sugar

Tips and Suggestions

You will find dwengjang paste (basically miso, but a little stronger) in oriental food stores.


1. For the steaks: mix the dwengjang paste with the oil and spread evenly over the steaks. Leave to marinate for at least 3 hours, or overnight.

2. For the kimchi: cut the Chinese lettuce lengthways into quarters. Put it in a large bowl and sprinkle with the salt and sugar. Pour in 3-4 litres of water and sit a plate on top of the lettuce to keep it submerged. Refrigerate overnight.

3. For the spice paste: combine all the ingredients in a food processor and blend until smooth, adding 50-100ml of water as necessary to make a loose paste. Stir in the spring onions and carrot.

4. Drain the lettuce well, squeezing out as much water as possible, then rinse it with cold running water and drain again. Rub the spice paste all over the lettuce and in between each leaf. Place in a large dish and refrigerate for at least 24 hours (it is best eaten after 2 weeks and finished within a month).

5. Heat the grill and cook the steaks for about 2 minutes on each side. Leave to rest before slicing the meat and serving it with the kimchi and rocket or dandelion leaves.

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