This bold and savory Chon-Hae Korean-inspired grilled steak is marinated in a deeply flavorful blend of soy, sesame oil, red wine, garlic, and cayenne, then grilled hot and fast for a juicy finish. It’s topped with a fresh and fiery herb sauce that balances heat, acidity, and aromatics in every bite. This recipe won me a live cooking competition—and it might just win over your next backyard crowd too.
Grilled Chon-Hae Korean Steak Recipe
There’s nothing like a marinated steak grilled over high heat to satisfy that craving for something rich, bold, and slightly spicy. This Chon-Hae-style steak gets its flavor from a garlicky soy marinade, a quick fork-tenderizing trick, and a bright herb sauce that comes together in minutes. The name may sound fancy, but this dish is all about big flavor and backyard simplicity.
Whether you’re feeding a crowd or impressing a dinner guest, this recipe is a knockout—and trust me, the sauce is what takes it over the top.
How to Make Chon-Hae Korean Steak
Prepare the Marinade
Start by mixing the marinade ingredients in a bowl: red wine, soy sauce, sugar, garlic, sesame oil, and cayenne. Stir until the sugar dissolves and everything is well blended.
Next, grab your steaks and pat them dry. Using a fork, poke small holes all over the surface of each steak. Turn the fork 90 degrees and repeat the process—you’re aiming to tenderize the meat by creating hundreds of tiny perforations.
Place the steaks in a Ziploc bag or shallow dish, pour the marinade over them, and massage it in for 2 minutes. Seal the bag and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Grilling the Steaks
When you’re ready to cook, preheat your grill or smoker to 400°F or higher. Take the steaks out of the marinade and pat them dry again—this helps the outside sear better.
Lightly season each steak with Boars Night Out White Lightning for extra umami, then place them on the grill. Flip the steaks every 2 minutes to get an even char on both sides, cooking until they reach an internal temperature of 135°F for medium-rare.
Resting and Making the Sauce
Once the steaks are done, remove them from the grill and wrap in foil to rest for about 5 minutes. While they rest, whip up the sauce.
Roll your cilantro (stems and all) into a tight bundle and chop it finely. Add it to a bowl with the rest of the sauce ingredients—diced serrano and jalapeño, lime juice, garlic, sesame oil, soy sauce, and a touch of vinegar. Stir until well combined and adjust salt or spice to your taste.
Slice and Serve
After resting, slice the steaks against the grain into ½-inch thick slices. Arrange on a serving platter and generously drizzle the fresh herb sauce over the top. Serve immediately and watch them disappear.
Best Sides or Drinks to Pair
Kimchi fried rice or grilled veggies make great accompaniments. For drinks, try:
- Cold Korean lager or Sapporo
- Ginger beer cocktail (pairs great with heat)
- Crisp rosé or light red wine like Gamay
Grilled Chon-Hae Korean Steak with Spicy Sauce
Equipment
- Fireboard 2.0 Thermometer
- BBQ Tongs
- Pit Boss 820D3 Pellet Grill
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Fork
- Two Bowls
- Marinating Bag or Container
Ingredients
Marinade
- ¼ cup Red Wine
- ⅔ cup Soy Sauce
- 2 tbsp White Sugar
- 1 tbsp Minced Garlic
- 1 tbsp Sesame Oil
- 1 tbsp Cayenne Pepper
Sauce Topping
- ⅔ cup Cilantro
- ⅓ cup Canola Oil
- 1 tsp Lime Juice
- 4 tbsp Soy Sauce
- ½ tsp Sesame Oil
- 1 tsp Minced Garlic
- 1 tsp Diced Serrano Pepper
- 1 each Jalapeno diced
The Steak
- 4 each 3/4″ inch thick New York Striploins
- ¼ cup Boar’s Night Out White Lightning
Instructions
- Mix red wine, soy, garlic, sugar, sesame oil, and cayenne for the marinade
- Tenderize steaks by poking all over with a fork
- Marinate steaks in a bag for 2 hours to overnight
- Preheat grill to 400°F+, pat steaks dry, and season lightly
- Grill, flipping every 2 minutes, until 135°F internal
- Rest in foil for 5 minutes
- Mix cilantro, peppers, soy, vinegar, and sesame oil for the sauce
- Slice steaks and drizzle with sauce
Korean Steak FAQs
What if I don’t like spicy food?
You can tone it down by swapping jalapeños and serranos for sweet bell peppers or simply removing the seeds. You can also skip the fresh chilis and add a dash of chili flakes for a gentler heat.
Can I use a different cut of steak?
Yes! While striploin is ideal for its balance of fat and tenderness, this marinade and sauce work beautifully on ribeye, flank, sirloin, tenderloin, tri-tip, flat iron, or skirt steak.
Is this recipe gluten-free?
Yes—as long as you use gluten-free soy sauce or tamari, the rest of the ingredients are naturally gluten-free and celiac friendly.
What if my guests hate cilantro?
Some people have a genetic trait that makes cilantro taste like soap. If you’re hosting one of those folks, either serve the sauce on the side or make a separate batch without cilantro. A parsley-based version can still give you a fresh pop.
Do I have to marinate overnight?
Longer is better, but if you’re short on time, even 2–3 hours will infuse the steak with tons of flavor, especially thanks to the fork-tenderizing step.