- 2 cups apple juice
- ½ cup Momofuku Soy Sauce
- ½ yellow onion, thinly sliced
- 5–6 cloves garlic, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 4 8-oz hanger steaks
- 1 cup napa cabbage kimchi
- 1 cup ginger scallion sauce
- 2 cups short-grain rice, cooked
2–3 heads bibb lettuce
Make the marinade: combine the apple juice, soy, onion, garlic, sesame oil, and paper in a large freezer bag (or another container that will snugly accommodate the steaks and marinade) and seal and shake (or stir or whisk) to combine. Add the steaks, seal or cover tightly, and marinate in the refrigerator for 24 hours.
Light a good hot fire in your grill. Remove the steaks from the marinade (discard the marinade). Grill for 6–10 minutes total for medium-rare, taking care to first char the two flattest sides of the steaks, which should take about 2 minutes per side. Monitor the doneness closely after that—depending on how hot your fire is, they could be cooked 6–8 minutes. When they’re ready, remove the steaks to a platter and let them rest for at least 5 minutes.
When ready to serve, cut the steaks into ¼ inch-thick slices, cutting on a slight bias. Serve the steaks flanked by the accompaniments.
Momofuku Soy Sauce & Tamari | Our restaurant-grade versions are made from organic ingredients and are steeped with kombu to unlock a world of depth and flavor.