David Chang's Momofuku empire has brought the joys of ssäm wrapping to the masses. Our version here has been inspired by the American chef. You'll need to begin this recipe a day ahead.
Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce
Australian Gourmet Traveller recipe for Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce
- 50 mins preparation
- 10 mins cooking plus marinating, resting
- Serves 6
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Ingredients
- 300 ml apple juice
- 100 ml light soy sauce
- 50 ml lemon juice
- 4 spring onions, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 20 gm ginger, coarsely chopped (4cm piece)
- 2 tsp sesame oil
- 6 skirt steaks (about 200gm each)
- For drizzling: grapeseed oil
- To serve: steamed rice and butter lettuce leaves
Ginger and spring onion sauce
- 2 tbsp roasted sesame seeds
- 1 garlic clove
- 6 spring onions, thinly sliced
- 60 ml grapeseed oil (¼ cup)
- 1 tbsp rice vinegar
- 1 tbsp finely grated ginger
Ssämjang
- 100 gm doenjang (see note) (⅓ cup)
- 2½ tbsp gochujang (see note)
- 3 garlic cloves, coarsely chopped
- 2 golden shallots, coarsely chopped
- 2 spring onions, coarsely chopped
- 2 tbsp rice wine
- 2 tsp sesame oil
- 2 tsp caster sugar
Method
Main
- 1Process apple juice, soy sauce, lemon juice, spring onion, garlic, ginger and sesame oil in a food processor until smooth (1-2 minutes), transfer to a non-reactive container, add steaks, cover and marinate, turning occasionally, overnight.
- 2Meanwhile, for ginger and spring onion sauce, pound sesame seeds, garlic and 1 tsp sea salt to a paste in a mortar and pestle (2-3 minutes), transfer to a bowl, then add spring onion, oil, vinegar, ginger and a pinch of sugar, stir to combine and refrigerate until required.
- 3For ssämjang, process ingredients to a smooth paste in a food processor and refrigerate until required.
- 4Preheat a barbecue or char-grill pan to high heat. Remove steaks from marinade, drizzle with a little oil and barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes). Transfer to a tray to rest for 10 minutes then thinly slice. Serve with ginger and spring onion sauce, ssämjang, steamed rice, and lettuce leaves for wrapping.
Notes
Note Doenjang, a Korean soy bean paste, and gochujang, a Korean chilli paste, are available from Asian grocers. This recipe is from the January 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Succulent young Yarra Valley syrah. Drink suggestion by Max Allen