Cooking Instructions
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
With the other half of the granny smith apple, peel and grate 2 tablespoons of it.
Step 5
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)
.
Step 6
Add
Skirt Steak (1)
. Cover and chill overnight. If you can’t marinate overnight, try for at least an hour.
Step 7
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.
Step 8
Cook steaks for about 1 minute or less per side. Transfer to a platter. Let stand 5 minutes, then serve with the cucumbers.
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