Korean-Style Steak with Fennel and Yeast

Korean-Style Steak with Fennel and Yeast
Chef Brainy
What Started it all:
Steak, Fennel bulb, yeast, wok

A Twist on a Classic - This recipe combines Korean chili flakes with fennel and yeast to create a bold and exotic dish.


  • 1.5 lbs ribeye or strip loin steak
  • 1 large fennel bulb, thinly sliced
  • 1/4 cup active dry yeast
  • 2 tbsp Korean chili flakes (gochugaru)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • Salt and black pepper, to taste
  • 1 wok or large skillet


  1. 1. Preheat your wok or large skillet over medium-high heat.
  2. 2. In a small bowl, whisk together yeast, soy sauce, brown sugar, garlic, and ginger. Set aside.
  3. 3. Add the vegetable oil to the preheated wok and swirl it around to coat the bottom.
  4. 4. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness. Transfer to a plate and let rest.
  5. 5. In the same wok, add the sliced fennel and cook until caramelized and slightly charred, stirring occasionally. This should take about 10-12 minutes.
  6. 6. Add the yeast mixture to the wok and stir to combine with the fennel. Cook for an additional 2-3 minutes, or until the mixture is fragrant and slightly thickened.
  7. 7. Slice the rested steak against the grain and serve with the fennel-yeast mixture spooned over the top. Garnish with toasted sesame seeds and chopped scallions, if desired.

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