Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce

AT A GLANCE

  • Serves 6 people

  • 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 (4cm piece) ginger, coarsely chopped
  • 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 (¼ cup) grapeseed oil
  • 1 tbsp rice vinegar
  • 1 tbsp finely grated ginger
  •  
  • Ssämjang
  • 100 gm (⅓ cup) doenjang (see note)
  • 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
01   Process 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.
02   Meanwhile, 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.
03   For ssämjang, process ingredients to a smooth paste in a food processor and refrigerate until required.
04   Preheat 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.
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.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

SUCCULENT YOUNG YARRA VALLEY SYRAH. , suggested by MAX ALLEN

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