If you are searching for a dish that brings together bold Korean flavors and tender, juicy beef in a way that feels both gourmet and homey, look no further than the Momofuku Marinated Beef Skirt Steak Ssam Recipe. This recipe is all about marrying the deep umami of a perfectly marinated skirt steak with the freshness of crisp lettuce wraps and vibrant sauces that make every bite an explosion of flavor and texture. It’s a crowd-pleaser, an easy weeknight dinner, and a dish you’ll want to share again and again with friends and family.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s the marinade soaking into the beef, the punch of flavor in the sauces, or the fresh crunch of the lettuce bringing everything together. Simple yet thoughtfully chosen, these components create a balanced taste experience that’s greater than the sum of its parts.
- 2 lb / 1 kg skirt / flank / hanger steak: Choose a well-marbled cut for ultimate tenderness and flavor absorption during marination.
- 2 cups apple juice: Adds natural sweetness and tenderizes the beef beautifully.
- ½ cup light soy sauce: The salty umami base essential for that deep rich marinade.
- 5 garlic cloves, minced: Brings a pungent, aromatic kick that complements the beef perfectly.
- ½ brown onion: Adds subtle sweetness and depth to the marinade.
- 1 tsp sesame oil: A few drops pack a fragrant nutty finish to the marinade.
- 1 tsp freshly ground black pepper: Offers a hint of heat that balances the dish.
- 8 oz / 250 g shallots/scallions, thinly sliced: Key to the fresh, crisp Ginger Spring Onion Sauce.
- 5 g fresh ginger, finely chopped or minced: Imparts a bright, zesty heat in the sauces.
- 4 tbsp grape seed oil: A neutral oil perfect for blending in the sauces.
- 1 ½ tsp light soy sauce: Adds a gentle savory note to the ginger sauce.
- ¾ tsp sherry vinegar: Brings a subtle acidic brightness that wakes up the palate.
- ¾ tsp salt: Adjust to taste; it balances and enhances all flavors.
- 1 tbsp ssamjang (Korean fermented bean-and-chili paste): Provides a rich, spicy, and slightly sweet dimension.
- ½ tbsp kochujang (Korean chili paste): Adds heat and depth, defining the ssam sauce.
- ¼ cup sherry vinegar: For brightness and tang in the ssam sauce.
- ¼ cup grape seed oil: Keeps the ssam sauce smooth and luscious.
- 3 small heads of Bib Lettuce: Crisp lettuce leaves are the perfect vessel for wrapping and eating this flavorful beef.
How to Make Momofuku Marinated Beef Skirt Steak Ssam Recipe
Step 1: Marinade Magic
Start by combining the beef with the marinade ingredients—including apple juice, soy sauce, garlic, onion, sesame oil, and pepper. Let the steak soak up every bit of that incredible flavor by marinating it for at least overnight, or up to 24 hours if you can plan ahead. This slow infusion is what gives the beef that signature tender, flavorful quality that makes the Momofuku Marinated Beef Skirt Steak Ssam Recipe stand out.
Step 2: Sear with Sizzle
When you’re ready to cook, remove the beef from the marinade and crank up your grill or heavy skillet until it’s screaming hot. This brisk, high-heat cooking locks in all those rich flavors and creates a tantalizing caramelized crust while keeping the inside juicy. Cook to your liking, but aim to keep that steak tender and full of flavor.
Step 3: Rest and Relax
Once fully cooked, remove the steak and loosely cover it with foil. Allow it to rest for 5 to 10 minutes — this step lets the juices redistribute through the meat, ensuring every bite is wonderfully moist and tender.
Step 4: Make the Ginger Spring Onion Sauce
The vibrant Ginger Spring Onion Sauce is easy to whip up by mixing thinly sliced shallots/scallions, ginger, grape seed oil, light soy sauce, sherry vinegar, and salt. This fresh, aromatic sauce plays the role of a lively, zesty contrast that wakes up the palate when paired with the rich beef.
Step 5: Make the Ssam Sauce
Next, blend ssamjang, kochujang, sherry vinegar, and grape seed oil until smooth to create the signature ssam sauce. This spicy, slightly sweet, and savory concoction transforms each bite into a delicious celebration of Korean-inspired flavor.
Step 6: Slice Against the Grain
Slice the rested beef into thin pieces, about 0.5 cm or 0.2 inch thick, cutting against the grain. This simple cut makes the steak even more tender and easy to eat, perfect for wrapping.
Step 7: Assemble Your Ssam
Set your table with fresh Bib lettuce leaves, sliced steak, and both sauces on the side. It’s all about letting each person craft their perfect ssam bite by layering steak and sauces into the crisp lettuce.
Step 8: Eat and Enjoy
To enjoy, take a lettuce leaf, add a slice of the steak, drizzle with ginger spring onion and ssam sauces, fold it up, and savor the wonderful explosion of flavors. This hands-on way of eating makes the Momofuku Marinated Beef Skirt Steak Ssam Recipe as fun as it is delicious!
How to Serve Momofuku Marinated Beef Skirt Steak Ssam Recipe
Garnishes
Simple garnishes elevate this dish beautifully. Sprinkle some toasted sesame seeds and fresh cilantro leaves over the plated ssam to add a little crunch and herbal brightness. Thinly sliced fresh chili peppers can add an extra zing if you love heat, while a wedge of lime allows each person to brighten bites to their preference.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or sticky rice to soak up leftover sauce. For a fresher side, a crunchy Asian slaw with carrot, daikon, and cucumber tossed in a light sesame dressing complements the hearty steak perfectly. Pickled radishes or kimchi will also bring brightness and a bit of fermented tang to balance the rich meat.
Creative Ways to Present
When hosting, you can turn this recipe into a DIY ssam bar! Lay out the sliced beef, sauces, lettuce leaves, and garnishes separately so everyone builds their own wraps to taste. Another fun presentation is using small bowls for sauces and plating neatly sliced steak pieces atop lettuce cups for an elegant appetizer at dinner parties. Either way, this hands-on style always brings smiles.
Make Ahead and Storage
Storing Leftovers
Leftover cooked steak and sauces can be stored in airtight containers in the refrigerator for up to 3 days. Keep the lettuce leaves separate and fresh by wrapping them in a damp paper towel inside a container or plastic bag to maintain crispness.
Freezing
While fresh is best for the Momofuku Marinated Beef Skirt Steak Ssam Recipe, you can freeze the marinated uncooked steak tightly wrapped or in a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking. Sauces do not freeze well due to texture changes, so prepare these fresh when ready to serve.
Reheating
Reheat cooked steak gently in a skillet over medium heat to avoid drying out, or bring to room temperature and serve cold in ssam wraps. The sauces are best served fresh and at room temperature to maintain vibrant flavors and textures.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While skirt steak is traditional for its flavor and texture, flank or hanger steak can work well too. The key is choosing a cut with good marbling that can soak up the marinade and stay tender after high-heat cooking.
Do I have to use apple juice in the marinade?
Apple juice adds natural sweetness and helps tenderize the meat, but you can substitute with pear juice, white grape juice, or even a splash of light beer depending on your taste preferences and what you have on hand.
What is the difference between ssamjang and kochujang?
Ssamjang is a thick, savory Korean dipping sauce made from fermented bean paste mixed with chili paste and other seasonings. Kochujang is a spicy Korean chili paste fermented with glutinous rice. They each add distinct but complementary flavors to this recipe.
How spicy is the Momofuku Marinated Beef Skirt Steak Ssam Recipe?
The spice level is moderate thanks to the kochujang and ssamjang in the sauce. If you prefer milder flavors, you can reduce the amount of chili paste or omit fresh chilies in garnishes. The fresh sauces and lettuce also help balance out any heat.
Can I prepare the sauces in advance?
Yes, both the Ginger Spring Onion Sauce and the ssam sauce can be made a day ahead and stored in the refrigerator. Just give them a good stir before serving to refresh their flavors.
Final Thoughts
Trust me when I say the Momofuku Marinated Beef Skirt Steak Ssam Recipe is one you’ll keep coming back to when you want to impress or simply enjoy a fantastic meal without fuss. With bold flavors, fresh components, and that satisfying hands-on way of eating, this dish creates wonderful mealtime memories. Give it a try, and you’ll see why it’s a beloved recipe worth sharing.
Print
Momofuku Marinated Beef Skirt Steak Ssam Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 10 hours 30 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
This Momofuku Marinated Beef Skirt Steak Ssam recipe features tender, flavorful skirt steak marinated overnight in a savory blend of apple juice, soy sauce, garlic, and aromatic spices. Grilled to perfection and served with fresh Bib lettuce leaves and two delicious Korean-inspired sauces—Ginger Spring Onion Sauce and Ssam Sauce—this dish offers an interactive and vibrant dining experience. Perfect for a casual gathering or a special meal, the recipe combines smoky grilled beef with bold, tangy, and spicy accompaniments for a harmonious balance of flavors.
Ingredients
Beef and Marinade
- 2 lb / 1 kg skirt, flank, or hanger steak
- 2 cups apple juice
- ½ cup light soy sauce
- 5 garlic cloves, minced
- ½ brown onion
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
Ginger Spring Onion Sauce
- 8 oz / 250 g shallots/scallions, thinly sliced
- 5 g fresh ginger, finely chopped or minced
- 4 tbsp grapeseed oil (or another neutral oil)
- 1 ½ tsp light soy sauce
- ¾ tsp sherry vinegar
- ¾ tsp salt (adjust to taste)
Ssam Sauce
- 1 tbsp ssamjang (Korean fermented bean-and-chili paste)
- ½ tbsp gochujang (Korean chili paste)
- ¼ cup sherry vinegar
- ¼ cup grapeseed oil (or another neutral oil)
To Serve
- 3 small heads of Bib lettuce, leaves removed, washed, and dried
Instructions
- Marinate the Beef: Combine the skirt steak with apple juice, light soy sauce, minced garlic, half a brown onion, sesame oil, and freshly ground black pepper. Place in a covered container and refrigerate for at least overnight, up to 24 hours, allowing the flavors to deeply penetrate the beef.
- Preheat the Cooking Surface: Remove beef from the marinade and discard excess marinade. Preheat an outdoor grill or a heavy-based skillet on the stove over very high heat until it is screaming hot for a perfect sear.
- Cook the Beef: Place the steak onto the hot grill or skillet and cook to your desired doneness. For medium-rare, grill about 3-4 minutes per side, depending on thickness. Adjust time for more or less doneness as preferred.
- Rest the Beef: Remove steak from heat and loosely cover with foil. Let it rest for 5 to 10 minutes to redistribute the juices, ensuring a tender and juicy result.
- Prepare the Ginger Spring Onion Sauce: In a bowl, mix together the thinly sliced shallots/scallions, finely minced ginger, grapeseed oil, light soy sauce, sherry vinegar, and salt. Stir well to combine all flavors harmoniously.
- Make the Ssam Sauce: Combine ssamjang, gochujang, sherry vinegar, and grapeseed oil in a separate bowl. Mix thoroughly until smooth and well incorporated.
- Slice the Beef: Using a sharp knife, slice the rested beef into 0.5 cm (0.2 inch) thick slices against the grain to maximize tenderness.
- Serve: Arrange the beef slices with the Bib lettuce leaves on the side alongside the Ginger Spring Onion Sauce and Ssam Sauce. To eat, place a slice of beef onto a lettuce leaf, top with a spoonful of each sauce, fold, and enjoy the delicious ssam experience.
Notes
- Best marinated overnight for maximum flavor absorption, but can marinate at least 4 hours if short on time.
- For cooking times: Medium-rare is achieved with approximately 3-4 minutes per side; adjust for preferred doneness accordingly.
- Use a very hot grill or skillet to get a nice sear and avoid overcooking.
- Skirt steak, flank, or hanger steak works well for this recipe due to their robust flavor and texture suitable for marinating.
- Grapeseed oil is recommended for sauces due to its neutral flavor but can be substituted with other neutral oils like canola or vegetable oil.
- Ssamjang and gochujang can usually be found in Asian grocery stores; if unavailable, a mix of miso paste and chili paste can be a substitute, though flavor will slightly differ.
- Serves 4 to 6 people, depending on portion size and accompanying dishes.
