Korean Steaks with Green Onion Sauce

There’s something about that smell… the smoky fat of seared meat, that hint of nutty sesame warmth lifting off the pan – and then the bright, sharp scent of fresh green onions cut thin, soaking just slightly in soy and garlic. It’s not fancy, but it stops time for a second. I made these Korean-style steaks with green onion sauce one night on a whim – just whatever I had in the fridge, honestly – and when I took the first bite standing over the sink (no plates yet), I sort of just… sighed, eyes closed. You’ll see what I mean.

Why You’ll Crave It

• Satisfying, bold, and balanced – that perfect sweet-salty-garlicky edge you crave the next day
• Takes just one pan and hardly any prep – yet feels like you’ve done something special
• The green onion sauce isn’t just sauce… it’s this gentle, punchy drizzle that lifts everything
• Perfectly seared steaks in minutes – crispy edges, tender inside, almost buttery
• Works with rice, noodles, lettuce wraps… or nothing at all, just a fork

The first time I made this, we ate straight from the cutting board – with our fingers, quietly, like it was sacred.

What You’ll Need

• 500g steak: I go for well-marbled ribeye or sirloin – something juicy, thick enough to hold a good crust
• 3 tbsp soy sauce: dark, fragrant, not light soy – this is your salty backbone
• 1 tbsp sesame oil: toasted one – rich, golden, smells like warmth in a bottle
• 2 cloves garlic: finely minced, almost paste-like, for that deep aroma
• 4-5 green onions: sliced thin on the bias – sharp and lively, these make the sauce dance
• 1 tbsp sugar: brown sugar is lovely here, but white will do – just enough to mellow the bite
• Black pepper: freshly cracked, generous if you like a little heat

Easy How-To

Chop and Mix Your Sauce

Start with the green onions – chop them thin (really thin, so they wilt into the sauce nicely) and toss them in a bowl with the soy sauce, sesame oil, sugar, garlic, and a good few cracks of pepper. Give it a good stir. Let it sit while you cook – like 10 minutes is enough – just to let the flavors settle into each other.

Get That Pan Hot

Heat a heavy pan – cast iron if you have it – over medium-high. Really let it get hot. You want the meat to hiss when it hits. No oil yet.

Sear the Steak

Pat the steak dry (important, or it won’t sear properly) and lay it into the pan. No flipping back and forth – just let it crust up on one side for about 3-4 minutes, then flip once and cook the other side. Press on it a bit if you need. Trust your nose.

Add the Sauce, Quickly

When the steak’s almost there – like a minute from done – spoon the green onion sauce right over the meat. It’ll hiss and bubble and smell glorious. Let it coat the steak just briefly – don’t overcook it or the sauce will darken too much.

Rest and Slice

Move the steak to a cutting board. Let it rest at least five minutes (I know, it’s hard). Then slice across the grain, thin or thick depending how you’re eating it. Pour any juices back over.

Good to Know

• If your soy sauce is very salty, taste the sauce before pouring it all on – you can adjust with a splash of water or more sugar
• Don’t skip the resting part. The steak changes while it rests – gets juicier, more relaxed
• This sauce? Try it on tofu or grilled mushrooms sometime… game changer

Serving Ideas

• Serve over steamed jasmine rice with quick-pickled cucumbers and a fried egg
• Wrap slices in lettuce leaves with a smear of gochujang, some thin carrot, and a squeeze of lime
• Add noodles – soba or udon work great – and pour the pan juices right over

Top Tricks

• Thin steaks = quick cook + high risk. Go for at least 1-inch thick cuts for a good crust without overcooking
• If you’re using a non-stick pan, avoid high heat – medium-high is your friend here
• Don’t salt the steak ahead – the soy sauce does that job beautifully

Frequently Asked Questions

Can I marinate the steak ahead of time?

Definitely. A quick marinade with soy, a bit of garlic, and sesame oil – even for just 30 minutes – will deepen the flavor. Just pat dry before searing so you still get that crisp edge.

Is flank steak okay to use?

Yes – great choice actually. Just slice it across the grain after cooking so it stays tender. It soaks up the sauce beautifully too.

Can I make this without sesame oil?

Technically, yes, but it won’t have the same layered flavor. You could use a neutral oil and maybe a few sesame seeds or tahini if you have either, just to mimic the warmth.

What if I overcooked the steak?

It happens, don’t worry. Slice it thinner, serve it warm with extra sauce… maybe a fried egg on top. Still completely delicious.

Is this gluten-free?

Not as written, since soy sauce usually contains wheat. But you can absolutely use tamari instead – same flavor, no gluten.