Korean-Style Sirloin Steak

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Deungsim steak-gui is a Korean-style sirloin steak marinated in soy sauce, sesame oil, sugar, minced garlic, and Korean pear juice, then seared on a hot pan or grill until done.

Pear juice contains enzymes that break down surface proteins to tenderize the meat, though marinating beyond thirty minutes risks turning the texture mushy, so timing matters. The flavor base departs from Western steak fundamentals - soy sauce and sesame oil define the savory character here, and the sugar caramelizes at high heat into a sweet-salty crust on the exterior. Coarsely cracked black pepper goes on last, adding heat and sharpness that pushes the result toward a midpoint between bulgogi and a conventional grilled steak.

Ingredients (2 servings)

Ingredient	Amount	Unit
Sirloin steak	400	g
Soy sauce	3	tbsp
Sesame oil	1	tbsp
Sugar	1	tbsp
Minced garlic	1	tbsp
Korean pear juice	2	tbsp
Black pepper	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Mix 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon minced garlic, and 2 tablespoons Korean pear juice first. When the sugar dissolves, add 1/2 teaspoon black pepper to finish the marinade.
2

Step

Pat 400 g sirloin dry, then coat it evenly with a thin layer of the marinade.

Marinate for only 30 minutes so the pear juice tenderizes the surface without making the meat texture soft or mushy.
3

Control

Just before cooking, lightly blot the surface marinade with a paper towel.

Heat a pan or grill over high heat for at least 2 minutes, until a drop of water would sizzle immediately on contact.
4

Heat

Place the sirloin on the hot surface and leave it untouched for the first 3 minutes.

When the edges turn deep brown and the sweet soy aroma rises, flip it and cook the other side for 3 to 4 minutes.
5

Season

If the surface blackens too quickly, lower the heat to medium high to prevent bitterness from burnt sugar.

For medium rare, press the center: it should feel soft but spring back slightly.
6

Finish

Rest the cooked sirloin on a cutting board for 3 minutes without cutting into it.

Once the juices settle, slice against the grain and serve right away while the black pepper aroma is still sharp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sirloin steak is tenderized with pear juice for a quick, high-heat Korean-Style Sirloin Steak sear.
Finish cue: For medium rare, press the center: it should feel soft but spring back slightly.
Avoid this: Marinate for only 30 minutes so the pear juice tenderizes the surface without making the meat texture soft or mushy.