Kim Dae-seok Steak Sauce

Name: Kim Dae-seok Steak Sauce
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Onion 1/2 (4 small pieces); Flour 1 tablespoon; Butter 20g; Red wine 2 tablespoons (or vinegar 1/2 tablespoon); Ketchup 2 tablespoons; Soy sauce 1 tablespoon; Oyster sauce 2/3 tablespoon; Sugar 1 tablespoon; Olive oil 1 tablespoon; Water 70ml (for mixing flour); Additional water 2 tablespoons

A professional-style steak sauce with a rich, savory depth achieved by combining flour roux, red wine, and the tanginess of ketchup.

20 min Difficulty Easy Sauces & basics

Main ingredients

OnionFlourButterRed wineKetchup

Ingredients needed 4 servings

Onion 1/2 (4 small pieces)

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Onion Flour Butter Red wine Ketchup

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Flour 1 tablespoon

Butter 20g

Red wine 2 tablespoons (or vinegar 1/2 tablespoon)

Ketchup 2 tablespoons

Soy sauce 1 tablespoon

Oyster sauce 2/3 tablespoon

Sugar 1 tablespoon

Olive oil 1 tablespoon

Water 70ml (for mixing flour)

Additional water 2 tablespoons

Recipe

Finely chop the onion until it has a tender, slightly chewy texture.
Mix 1 tablespoon of flour into 70ml of cold water, stirring well to avoid lumps.
Heat 1 tablespoon of olive oil in a pan, then add the chopped onion and sauté over medium heat until soft and translucent.
Once the onion becomes translucent, add 20g of butter and melt it, enhancing the sauce with a rich, nutty aroma.
When the butter is fully melted, slowly pour in the prepared flour mixture while continuously stirring to prevent lumps, and bring to a gentle boil.
Add 1 tablespoon of sugar, 1 tablespoon of soy sauce, and 2/3 tablespoon of oyster sauce, mixing thoroughly, then reduce heat to low.
Pour in 2 tablespoons of red wine to add a bright, tangy note, then turn off the heat and cover the pan, letting it steam for 5 minutes to fully cook the onions.
Turn the heat back on, add 2 tablespoons of water and 2 tablespoons of ketchup, then simmer gently over very low heat until the sauce thickens to your desired consistency.

Sauté finely chopped onion in olive oil and butter, then stir in the flour mixed with cold water.
Add sugar, soy sauce, oyster sauce, and red wine, heat over low flame, then turn off the heat and let steam for 5 minutes.
Turn the heat back on, add water and ketchup, and gently simmer until the sauce reaches the desired thickness.

Cooking tips

If red wine is unavailable, substitute with 1/2 tablespoon of vinegar to achieve the necessary acidity.
Ensure the onion is fully minced and thoroughly cooked during the final steaming stage for a smooth, velvety sauce texture.
The ketchup added at the end provides a savory umami kick and a satisfying tang that enhances the overall flavor.

Recommended for

Those seeking a flavorful homemade alternative to bland store-bought steak sauces.
Anyone needing a versatile sauce for various meat dishes, tonkatsu, or hamburger steak.