Korean-Style Steak with Fennel and Yeast
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.
Ingredients
- 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
Instructions
- 1. Preheat your wok or large skillet over medium-high heat.
- 2. In a small bowl, whisk together yeast, soy sauce, brown sugar, garlic, and ginger. Set aside.
- 3. Add the vegetable oil to the preheated wok and swirl it around to coat the bottom.
- 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. 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. 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. 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.
This Korean-Style Steak with Fennel and Yeast is a bold and exciting twist on a classic dish. The combination of spicy chili flakes, sweet fennel, and nutty yeast creates a flavor profile that's both familiar and exotic. Perfect for a dinner party or a cozy night in with friends.