Gochujang Pear Glazed Flank Steak finished and ready to serve

Gochujang Pear Glazed Flank Steak

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Gochujang Pear Glazed Flank Steak marinates flank in grated Asian pear and gochujang, then grills it hot and finishes with a cooked glaze, scallions, and sesame.

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Grated Asian pear is the quiet hero of Korean marinades — its enzymes tenderize the meat while its sweetness balances the heat of the gochujang. Flank steak soaks it all up in a couple of hours and comes off the grill deeply savory, a little spicy, and just sweet enough.

The one rule that matters: reserve some marinade before the raw meat goes in, and boil it before you brush it back on. That gives you a glossy finishing glaze without any food-safety worries. Slice thin across the grain and this feeds four easily.

Prep20 minutes plus 2 hours marinating
Cook12 minutes
Total2 hours 32 minutes
Serves4 servings
DifficultyMedium

Ingredients

  • 1½ pounds flank steak
  • 1 ripe Asian pear, peeled and grated
  • 3 tablespoons gochujang
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. 1Combine the pear, gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, ginger, garlic, and pepper.
  2. 2Reserve ⅓ cup marinade. Coat the steak with the remainder and refrigerate for 2 hours.
  3. 3Remove the steak from the marinade and pat off the excess. Let stand for 20 minutes.
  4. 4Heat a grill or grill pan over high heat. Brush with oil and cook the steak for 4–6 minutes per side, until 125–130°F.
  5. 5Rest for 10 minutes. Meanwhile, boil the reserved marinade in a small saucepan for 3 minutes.
  6. 6Slice the steak thinly across the grain. Brush with the cooked glaze and finish with scallions and sesame seeds.

Pro Tips

  • Slice strictly across the grain, and thin. Flank steak is a long-fibered cut, and cutting the right way is the difference between tender and chewy.
  • Always boil the reserved marinade before brushing it on cooked steak. It touched raw beef, so a hard 3-minute simmer is non-negotiable.
  • Pat the excess marinade off before grilling. The sugars will burn if the surface is wet, and you want a char, not a scorch.

Substitutions

Asian pear → Bosc pear or ½ peeled kiwi Both bring the same tenderizing sweetness; kiwi is stronger, so don't marinate past 2 hours.
gochujang → sriracha plus 1 teaspoon miso You lose a little fermented depth but keep the heat and body.
flank steak → skirt or hanger steak Both take a marinade well; skirt cooks even faster, so watch it closely.

Storage Instructions

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet so it warms without overcooking, or eat it cold over rice or greens.

Make Ahead

You can marinate the steak up to 8 hours ahead and keep it covered in the fridge. The glaze can be cooked a day ahead too; rewarm it before brushing. Grill fresh for the best texture.

Frequently Asked Questions

Can I make Gochujang Pear Glazed Flank Steak ahead of time?

You can marinate the steak up to 8 hours ahead and keep it covered in the fridge. The glaze can be cooked a day ahead too; rewarm it before brushing. Grill fresh for the best texture.

How do I store leftover Gochujang Pear Glazed Flank Steak?

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet so it warms without overcooking, or eat it cold over rice or greens.

Can I freeze Gochujang Pear Glazed Flank Steak?

Freeze the raw steak in its marinade for up to 2 months and thaw overnight in the fridge — it keeps tenderizing as it thaws. Cooked steak freezes acceptably but is best fresh.

What should I serve with Gochujang Pear Glazed Flank Steak?

Steamed rice and quick-pickled cucumbers are the classic move, with kimchi on the side. Butter lettuce leaves for wrapping turn it into a hands-on meal.

Can I adjust Gochujang Pear Glazed Flank Steak for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Gochujang Pear Glazed Flank Steak?

Slice strictly across the grain, and thin. Flank steak is a long-fibered cut, and cutting the right way is the difference between tender and chewy.

How long does Gochujang Pear Glazed Flank Steak take?

About 2 hours 32 minutes from start to finish, including 12 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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