Steak Bulgogi with Cucumber-Apple Pickles

Slice Japanese Cucumbers (2 cups) crosswise 1/8-inch thick and toss with Fine Sea Salt (1 1/4 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 (1/4 cup) , 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 (1/4 cup) , 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 (1/2 Tbsp) , and Rice Vinegar (1/2 Tbsp) .

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.