Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. Steak… It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀 Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time. Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together! Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people! Wishing you all a fabulous weekend! I am also sharing this lovely dish at Food Friday | Saucy Saturdays | Happiness is Homemade | What’s for Dinner? | Mix It Up Monday | Melt in Your Mouth Monday | Family Joy Blog Link Up | What’d You Do This Weekend? | Lou Lou Girls Fabulous Party | Totally Terrific Tuesday | Cook Blog Share | Tickle My Tastebuds Tuesday |Foodie Friends Friday | Turn It Up Tuesday | Please follow and like us: