Korean Garlic-Grilled Skirt Steak
Anchangsal - Korean skirt steak, specifically the inner diaphragm cut - is one of the most prized beef parts in Korean barbecue culture, known for its coarse grain and intense beefy flavor. Each cow yields only a small amount, making it an expensive cut that Korean grill restaurants often list as a premium item. The meat is marinated briefly in soy sauce, sesame oil, minced garlic, and black pepper - heavy marinades would overwhelm the cut's natural character. On a blazing-hot charcoal grill, the thin slices cook in under a minute per side, with fat rendering along the coarse muscle fibers and creating charred, caramelized edges. Whole garlic cloves grill alongside, softening and sweetening as they roast. The combination of chewy, deeply flavored meat and mellow roasted garlic wrapped in a lettuce leaf with ssamjang is one of Korean barbecue's most satisfying bites.
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Instructions
- 1
Trim sinew from anchangsal and cut into bite-sized pieces.
- 2
Mix soy sauce, syrup, sesame oil, wine, and pepper; marinate beef 20 minutes.
- 3
Halve garlic cloves and pre-sear on low heat for 3 minutes.
- 4
Increase to high heat and sear beef 1.5 minutes per side.
- 5
Season with coarse salt and rest for 1 minute.
- 6
Plate with roasted garlic and garnish with chopped chives.
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Nutrition (per serving)
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