Cook The Book: Grilled Hanger Steak With Korean Flavors And Spicy Potato Pancakes

Serving 4 people

45 min


  • garlic 1 teaspoon finely chopped garlic
  • gochujang 2 tablespoons gochujang (Korean chile paste)
  • greens A large handful of mixed greens, preferably an Asian mesclun
  • idaho potatoes 3 large Idaho potatoes, peeled
  • korean chile 1 teaspoon Korean ground chile (gochu garu) or any mild ground chile
  • rice vinegar 1 teaspoon rice vinegar
  • salt and pepper Salt and black pepper to taste
  • scallion 1 tablespoon finely chopped scallion white
  • scallion greens 2 tablespoons thinly sliced (on a bias) scallion greens
  • sesame oil A few drops of sesame oil
  • sesame seeds ½ teaspoon toasted sesame seeds
  • soy sauce 1 teaspoon soy sauce
  • steaks 4 (6-ounce) trimmed hanger steaks
  • sugar 1 scant tablespoon sugar
  • vegetable oil Pinch of sugar
  • water Neutral-flavored vegetable oil
  • 2 tablespoons water
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How to make it

  1. Combine the soy sauce, vinegar, and sugar in a bowl and whisk in the oils. Dress the greens with the vinaigrette and season with salt and pepper.
  2. Make the sauce, if desired: In a small bowl, combine all the ingredients.
  3. Combine the soy sauce, sugar, garlic, scallion, sesame seeds, and pepper and pour over the steaks. Cover and put in the refrigerator to marinate for at least 4 hours, turning once halfway through, or overnight.
  4. Make the potato pancakes: Working quickly to prevent oxidation, grate the potatoes on the largest holes of a box grater or in a food processor. Put in a clean kitchen towel and squeeze to extract as much liquid as possible.
  5. Place in a bowl and combine with the Korean ground chile and scallion. Season with salt and pepper.
  6. Heat a 12-inch saute pan over high heat.
  7. Add half of the oil and when lightly smoking, add the potatoes, divided into 4 even balls. Press down to form round cakes about 1/2 inch thick. Lower the heat to medium-high and cook until the cakes are deep golden brown. Turn and add the remaining oil if necessary (the potatoes will absorb some oil) and brown the other side.
  8. Drain on paper towels.
  9. Remove the steaks from the marinade and scrape off any excess marinade. Season with pepper and a little bit of salt. Rub both sides with a little oil and grill to desired doneness. Reheat the potato pancakes, if necessary, in a 375°F oven.
  10. Place one in the center of each large serving plate and ring with 1 tablespoon of the sauce (if using). Slice the steaks against the grain and arrange over the top of the pancake.
  11. Garnish the top with the salad and serve.