Seoul Mates
Korean BBQ Filet Mignon Medallions with Gochujang Marinade, Kimchi, and Steamed Rice
40 minutes
Serves 4
DinnerKorean
Herb's take
Inspired by the smoky, charred goodness of Korean barbecue, this recipe transforms filet mignon into succulent, umami-packed medallions. You'll master the art of a balanced gochujang marinade, quick grilling for perfect doneness, and serving with classic sides for a dinner that's both bold and refined.
Equipment needed
- Grill
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine the jasmine rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
- 02In a medium bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, garlic, ginger, and the white parts of the scallions until smooth.
- 03Slice each filet mignon steak crosswise into four equal medallions, about 1 to 1 1/2 inches thick.
- 04Add the medallions to the marinade and toss to coat. Let sit at room temperature for 25 minutes, flipping halfway through.
- 05While the beef marinates, preheat your grill to high heat and oil the grates with neutral oil.
- 06Remove medallions from the marinade, letting excess drip off. Grill for 2-3 minutes per side for medium-rare or to your preferred doneness. Transfer to a plate and rest, loosely tented with foil, for 5 minutes.
- 07To serve, mound steamed jasmine rice onto each plate. Top with grilled filet medallions, scatter with chopped kimchi, and garnish with the green parts of the scallions and toasted sesame seeds.
- 08Drizzle any resting juices from the steak over the medallions and serve immediately.
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