Korean-Fried Skirt Steak

Korean-Fried Skirt Steak

Korean-Fried Skirt Steak

Recipe by Black Hawk Farms


  • Dredge and Batter
  • 2 cups Corn Starch

  • 1 tbsp Baking Powder

  • 2 cups Vodka

  • 1 cup All-Purpose Flour

  • 1 cup Rice Flour

  • Gochujang Sauce
  • 4oz Doenjang

  • 6 oz Gochujang (level 3 heat)

  • 1 tbsp MSG

  • 4oz Sesame Oil

  • 4oz Rice Wine Vinegar

  • 1 tbsp Gochugaru

  • 4oz Soy Sauce

  • 2 tbsp Brown Sugar

  • 3 Scallions


  • For the Batter
  • Preheat frying oil to 375 degrees.
  • Mix the corn starch and baking powder together to make the dredge.
  • Then in a separate bowl, form the batter by mixing together the vodka, all purpose flour, and rice flour.
  • Slice your skirt steak across the grain into thin strips.
  • Dip your steak strips into the dredge and fully coat each piece making sure there are no wet spots.
  • Individually place the steak strips into the vodka batter. Once fully coated, place the strips in the oil to get first base fry. Do not overcrowd your oil.
  • Place strips on a drying rack and let cool off, making sure there is no excess oil.
  • Rebatter each strip and repeat the frying process again.
  • Remove from oil when golden and let dry.
  • For the Sauce
  • In a bowl, mix the sugar, vinegar and MSG together until dissolved.
  • Add in the Doenjang and Gochujang until fully incorporated.
  • Add the rest of the ingredients, saving the scallions and sesame oil for last.
  • Once fully mixed, dip each fried strip steak into the sauce and coat lightly.
  • Season with furikake and gochugaru to taste and top with scallions.


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