Instructions: In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce.

In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.

For the Gochu-Jan Sauce: Mix all ingredients in a bowl.

For Plating: On a large white plate, zig-zag the sauce. Place small mound of Sesame Fried Rice and top with hanger steak sliced in half, on the bias. Place Cucumber Kimchee on top and garnish with sesame seeds, scallions and fried shallots.

This recipe yields 4 servings.

Suggested Wine: Not wine, OB Korean Beer

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