Steak Bulgogi with Cucumber-Apple Pickles

Slice Japanese Cucumbers (2 cups) crosswise 1/8-inch thick and toss with Fine Sea Salt (1 tsp). Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.

Halve the Fuji Apple (1) half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8-inch thick. Set the other half aside for later.

Toss the apple with cucumbers and Water (2 cups), Rice Vinegar (1/3 cup), Fresh Ginger (1 Tbsp), Granulated Sugar (4 Tbsp), and Korean Chili Flakes (1 pinch). Marinate, chilled, turning occasionally, for 1 day, or just eat immediately. No need to marinate these cucumbers and apple slices for very long.

With the other half of the granny smith apple, peel and grate 2 tablespoons of it.

Whisk together Mirin (4 Tbsp), grated Apple, Soy Sauce (2 Tbsp), Light Corn Syrup (1 Tbsp), Scallions (1 1/2 Tbsp), Gochujang (1 Tbsp), Fresh Ginger (1 Tbsp), Garlic (2 cloves), Sesame Oil (1 tsp), and Rice Vinegar (1 tsp).

Add Skirt Steak (1). Cover and chill overnight. If you can’t marinate overnight, try for at least an hour.

Meanwhile, prepare barbecue (high heat) or place a cast iron skillet or a stainless steel skillet over high heat. Remove sliced steak from marinade, place on a plate or in a colander, and pat dry with paper towels.

Cook steaks for about 1 minute or less per side. Transfer to a platter. Let stand 5 minutes, then serve with the cucumbers.