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Epicurious

Gochujang Steak Wraps

5.0

(3)

A platter of steak covered in a red gochujang sauce topped with scallions.
Photograph by Peden + Munk, food styling by Shilpa Uskokovic

The sugar in the seasoning is your ticket to steaks that are deeply dark and crusty outside and juicy within. With this method you may even find yourself making one of the nicest-looking steaks of your life—and without trying all that hard. The accompanying gochujang sauce is bright and brash, an excellent foil to the savory meat. Look for thick, sticky gochujang paste and not sauce (which is frequently thinned out with additional ingredients). O’Food and Sempio brands are reliable and easy to find.

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