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
Scale
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.
