Korean-Marinated Flank Steak w/ Green Onion Crepes & Pickled Vegetables
Makes 6 Servings
Bright, colorful green onion crepes stuffed with bold, Korean inspired flavors. Delicious!
You could substitute herbs for the green onions in the crepes if desired (basil is particularly nice).
- 1 Grass-Fed Beef Flank Steak
- 1 tsp Gochujang
- 1 tsp Sesame Seed Oil
- ¼ Asian Pear
- Lemon Juice
- ½ cup Soy Sauce (could substitute tamari soy sauce)
- 1/3 cup Granulated Sugar (could substitute brown sugar for a different flavor)
- 1 clove of Garlic, peeled
- 1 bunch of Green Onions – white portions
- 1 tbsp Whiskey or Bourbon (we used Knob Creek)
- 1 tbsp Gochujang
- 1 tbsp Toasted Sesame Seed Oil
- Crepe Batter:
- 1 cup Whole Milk (could substitute soy or almond milk)
- ¼ cup Water
- 2 Whole Eggs
- 2 Egg Yolks
- 1 cup Cake Flour (could substitute all-purpose flour, but cake is better)
- 1 tsp Salt
- 1 bunch of Green Onions – green portions
- Pickled Vegetables:
- ½ cup Unseasoned Rice Wine Vinegar
- 1/3 cup Granulated Sugar
- 1 tbsp Salt
- 2 Carrots, peeled & thinly sliced on the bias
- ½ Cucumber, ½ peeled (alternating strips), halved, seeded & thinly sliced
- 4” portion of Daikon Radish, peeled, cored & thinly sliced
- Make the Marinade:
- Make the Crepe Batter:
Combine the whole milk, eggs, egg yolks, water, cake flour, green onions & salt in a blender.
Blend to combine into a smooth batter. Strain the batter to remove any lumps.
Let the batter rest for about 1 hour – the batter should have the consistency of heavy cream. If it’s too thick, add a little water, if it’s too thin, add more milk.
- Cook the Crepes:
When the top of the crepe looks dry, flip the crepe and very briefly cook the other side. Neither side of the crepe should be starting to brown.
Set each finished crepe aside to cool. Do not pile them on top of each other (until they’ve cooled) or they will continue to cook (and lose their color).
- Make the Pickles:
Remove the pickling liquid from the heat, pour it into a separate bowl, and add the sliced vegetables.
Any leftover crepes can be frozen (separated with parchment paper, wax paper, or a little nonstick spray) in an air-tight container. Just take them out of the freezer and move them to the fridge the day before you need them to thaw.