Korean-Fried Skirt Steak
- 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
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
- 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.