Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
- 4 sirloin steaks, 3-4 oz
- 1 inch fresh ginger root, finely chopped
- 2 garlic cloves, crushed and chopped
- 2 tsp kochukaru (Korean crushed red pepper powder)
- 1 tsp sesame oil
- 1 Tbsp soju
- chopped scallions, optional garnish
- Trim the steaks if needed and then pound the steaks with a meat mallet or heavy spoon until they thin to about 1/3 to ½ inch thick.
- Season steaks with salt and pepper on both sides and set aside.
- Mix marinade ingredients and pour over steaks.
- Marinate steaks for 30 minutes to 1 hour.
- In a lightly oiled grill pan, cook the steaks over high heat for about 1-2 minutes per side.
- Lower heat to medium and continue to cook for another 3-5 minutes per side.
Ginger is native to Asia where has been used as a cooking spice and as medicine for thousands of years. It is used to make medicinal and herbal teas, to increase the temperature in the body and also to increase the body's metabolic rate.
The part of the plant used in cooking is not the root, but the underground stem, or rhizome. Ginger contains many health benefiting essential oils such as gingerol and zingerone. Gingerols help improve the intestinal motility and have anti-inflammatory, painkiller (analgesic) and anti-bacterial properties.
Ginger has been used to aid digestion and treat stomach problems, gas, diarrhea and nausea for more than 2,000 years in Asia. More recently, it has demonstrated some effectiveness in preventing motion sickness. It has also been used to treat the common cold, stomach ulcers, headaches, menstrual cramps, migraines, arthritis and colic.
Ginger is low in calories and contains no cholesterol, and is a rich source of many essential nutrients and vitamins such as pyridoxine (vitamin B-6) and pantothenic acid (vitamin B-5). It also contains good amount of minerals like potassium, manganese, copper, and magnesium.
Soju, a clear distilled liquor made from rice, is the most popular alcoholic drink in Korea. Most bottles of soju will fall in the range of 20-40% alcohol (40-80 proof).
Soju has a clean, neutral taste that makes it a good accompaniment to Korean food or Korean snacks. People often say that the taste reminds them of vodka, but most commercial soju sold today has a sweeter and less aggressive flavor than vodka.
Most soju today is made not just with rice, but in combination with wheat, barley, tapioca, or sweet potato. Many members of the older generation prefer the stronger bottles of soju, but younger folks like the milder taste of the lower alcohol content varieties. Flavored soju is also now popular in flavors like apple, lemon, and peach, and it is also used in mixed drinks and alcoholic punches.