Korean Soy-Pear Marinated Hanwoo Sirloin Steak

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Hanwoo sirloin is the crown jewel of Korean beef, prized for its deep beefy flavor and fine, buttery marbling. A quick soak in a classic soy-pear marinade tenderizes the meat while layering in nutty, garlicky depth. Seared hot, rested, and sliced thin, it pairs beautifully with crisp lettuce cups and fermented ssamjang for an unforgettable Korean-style steakhouse experience.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 6 gSugar
• 58 gProtein
• 920 mgSodium
• 780 mgPotassium
• 80 mgCalcium
• 5.5 mgIron
• 5 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Soy-Pear Marinade

• 1/2 Korean (Asian) pear, peeled and grated
• 4 tbsp soy sauce
• 2 tbsp mirin or rice wine
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 4 garlic cloves, finely minced
• 1 tsp fresh ginger, grated
• 1/2 tsp freshly ground black pepper

For the Steak

• 2 lbs (about 900 g) Hanwoo sirloin, cut into 4 thick steaks
• 1 tbsp neutral oil such as grapeseed or canola
• 1 tsp toasted sesame seeds, for garnish
• 1/2 tsp flaky sea salt, for finishing

For Serving

• 8-10 butter lettuce or red leaf lettuce leaves, washed
• 1/2 cup ssamjang (Korean dipping sauce)
• 2 cups hot steamed short-grain rice
• 1 cup napa cabbage kimchi, for dipping

Directions

1. In a medium bowl, whisk together the grated Korean pear, soy sauce, mirin, sesame oil, brown sugar, garlic, ginger, and black pepper until the sugar is fully dissolved.
2. Place the Hanwoo sirloin steaks in a shallow glass dish or large resealable bag and pour the marinade over, turning to coat evenly on all sides. Cover and refrigerate for 30 to 60 minutes to allow the fruit enzymes to tenderize the meat.
3. Remove the steaks from the refrigerator about 20 minutes before cooking so they come closer to room temperature, then pat dry thoroughly with paper towels to ensure a deep, even sear.
4. Heat a heavy cast-iron skillet or grill pan over high heat until very hot and just smoking. Lightly brush the steaks on both sides with the neutral oil.
5. Sear the steaks 3 to 4 minutes per side for medium-rare, spooning a small amount of the leftover marinade over the top during the final minute of cooking. For very thick cuts, transfer to a 400°F (200°C) oven for an additional 3 to 5 minutes to finish.
6. Move the steaks to a warm cutting board, tent loosely with foil, and let rest 5 to 7 minutes so the juices redistribute through the meat.
7. Slice each steak across the grain into roughly 1/2-inch-thick pieces, sprinkle with flaky sea salt and toasted sesame seeds, and arrange on a warmed serving platter.
8. Serve immediately with lettuce leaves for wrapping, ssamjang for dipping, hot steamed rice, and kimchi on the side.

Cook’s Notes

• Hanwoo sirloin is best served no more than medium; higher degrees of doneness will dry out the delicate marbling and mute the signature beefy sweetness.
• If Korean pear is unavailable, substitute with a ripe Bosc pear or add 1 tbsp honey plus 1 tsp fresh pineapple juice for similar tenderizing enzymes.
• Do not marinate longer than 2 hours; the enzymes in the pear will over-break-down the surface proteins and turn the meat mushy.
• For a tabletop Korean BBQ presentation, slice the sirloin thinly across the grain before marinating and cook on a hot griddle 60 to 90 seconds per side.
• Always rest the steak before slicing; cutting too soon allows the flavorful juices to escape onto the board instead of staying in the meat.

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