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1
Combine the soy sauce, sugar, garlic, scallion, sesame seeds, and pepper and pour over the steaks. Cover and put in the refrigerator to marinate for at least 4 hours, turning once halfway through, or overnight.
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2
Working quickly to prevent oxidation, grate the potatoes on the largest holes of a box grater or in a food processor. Put in a clean kitchen towel and squeeze to extract as much liquid as possible. Place in a bowl and combine with the Korean ground chile and scallion. Season with salt and pepper. Heat a 12-inch saute pan over high heat. Add half of the oil and when lightly smoking, add the potatoes, divided into 4 even balls. Press down to form round cakes about 1/2 inch thick. Lower the heat to medium-high and cook until the cakes are deep golden brown. Turn and add the remaining oil if necessary (the potatoes will absorb some oil) and brown the other side. Drain on paper towels.
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3
Combine the soy sauce, vinegar, and sugar in a bowl and whisk in the oils. Dress the greens with the vinaigrette and season with salt and pepper.
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4
In a small bowl, combine all the ingredients.
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5
Remove the steaks from the marinade and scrape off any excess marinade. Season with pepper and a little bit of salt. Rub both sides with a little oil and grill to desired doneness. Reheat the potato pancakes, if necessary, in a 375u00b0F oven. Place one in the center of each large serving plate and ring with 1 tablespoon of the sauce (if using). Slice the steaks against the grain and arrange over the top of the pancake. Garnish the top with the salad and serve.
