• 6 tbsp. gochujang (use less if it’s too spicy – I liked it)
• 3 tbsp. mirin
• 1 tbsp. low sodium soy sauce
• 2 tsp. toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp. fresh ginger, minced
• 1 tbsp. canola oil

Puree the gochujang with the mirin, soy sauce, sesame oil, garlic and ginger until smooth. I just combined the ingredients in a bowl – no need to get your blender dirty. Place the steak and marinade ingredients in a large bag; refrigerate for 2-6 hours. Bring to room temperature before grilling.

Heat your grill to high for 15 minutes. Pat dry the flank steak and  brush lightly with oil. Grill on medium high for 8 minutes, turn and grill another 8 minutes or until temperature reaches 145 degrees for medium, more or less time depending on how you like this steak cooked. Allow to rest at least 5 minutes…

Serve with Pickled Red Onions and Korean Pasta Salad:

Pickled Red Onions – Korean BBQ (cookbook) by Bill Kim:

This can be made up to two weeks before serving. I did cut the recipe in half. These are so good…

• 2 red onions, thinly sliced
• 2 tbsp. sugar
• 1 cup rice vinegar
• 1  tbsp. Korean chili flakes (gochugaru)
• 1 tbsp. coriander seeds
• 1 tbsp. Kosher salt

Cut the onions in  half, peel, slice and place in  a large heatproof bowl.

Combine the rest of the ingredients in  a small saucepan and  bring to a boil. Remove and pour the mixture into a strainer held over  the bowl of onions. Allow to cool to room temperature before transferring  the  onions to a covered container.  Refrigerate for at least an  hour and up to 2 weeks before  serving.

Pasta Salad:

Make this pasta salad the day before.

• 1 lb. fusilli (will use 12 oz. and add more veggies)
• 1 cup mayonnaise
• 3 tbsp. gochujang (add to taste)
• 3 tbsp. fresh lime juice
• 1 medium zucchini, halved lengthwise (I would use 2-3 and  not add a yellow squash)
• 1 medium yellow squash, halved lengthwise
• 1 8-inch long slice of fresh pineapple (use more as this is so delicious in the pasta)
• 1 tbsp. canola oil
• 1 cup thawed frozen peas (I love peas but not in this salad)
• 3 scallions – green and white parts,  thinly sliced (I would add more)
• Kosher salt to taste – the salad is well-seasoned so you probably won’t need any salt

Cook the pasta according to package directions. Drain and rinse under cold water until cool; drain well.

In a bowl, whisk the mayonnaise with the gochujang and lime juice until smooth; fold in the fusilli.

Brush the zucchini, squash and pineapple lightly with oil; cook until charred on the grill. Cut into smaller pieces and add to the pasta. Fold in the peas (optional) and scallions; season with salt (optional).

This sauce is just delicious with the perfect amount of heat; it clings to the swirls of the fusilli giving the pasta full flavor with every bite.

Recipe by cookingwithauntjuju.com