Momofuku Marinated Beef Skirt Steak Ssam is a flavorful dish that enhances your dining experience with its tender, juicy beef and vibrant accompaniments. This recipe is not only easy but also incredibly satisfying, perfect for gatherings or a family dinner. The combination of marinated skirt steak with crispy lettuce wraps and rich sauces makes every bite a comforting explosion of flavor. In this step-by-step guide, you’ll discover how straightforward it is to create this delightful dish at home, ensuring that your table is filled with joy and memorable moments.
Ingredients
For this remarkable dish, you will need the following ingredients:
- 2 lb / 1 kg skirt / flank / hanger steak – The star of the dish, offering a rich, beefy flavor and juicy texture that promises to melt in your mouth.
- 2 cups apple juice – Sweet and refreshing, this acts as a base for the marinade, enhancing the meat’s natural taste.
- ½ cup light soy sauce – Adds a savory depth and umami richness that beautifully complements the beef.
- 5 garlic cloves, minced – Aromatic and punchy, garlic brings warmth and a hint of spice to the marinade.
- ½ brown onion – Adds sweetness and layers of flavor throughout the dish.
- 1 tsp sesame oil – A little drizzle of this fragrant oil elevates the marinade with nuttiness.
- 1 tsp freshly ground black pepper – For a kick of warmth and depth in every bite.
- 8 oz / 250 g shallots/scallions, thinly sliced – Crisp and mildly sweet, these add texture and flavor to the sauces.
- 5 g fresh ginger, finely chopped or minced – Bright with spice, ginger brings a fresh zest to the sauce.
- 4 tbsp grape seed oil – A neutral oil great for cooking, allowing the flavors to shine through without overpowering them.
- 1 ½ tsp light soy sauce – To enhance the flavor of the accompanying sauces.
- ¾ tsp sherry vinegar – Adds a touch of acidity that balances the richness of the beef.
- ¾ tsp salt (adjust to taste) – Essential for rounding out the flavors.
- 1 tbsp ssamjang – This Korean fermented bean-and-chili paste gives a robust flavor and depth.
- ½ tbsp kochujang – This Korean chili paste adds heat and complexity to the sauces.
- ¼ cup sherry vinegar – For a brighter note in the ssam sauce.
- ¼ cup grape seed oil – Used to create a silky texture in the sauce.
- 3 small heads of Bib Lettuce – These tender, crispy leaves are perfect for wrapping around the savory beef, adding freshness.
Step-by-Step Directions
-
Combine Beef with Marinade: Start by combining all the marinade ingredients in a bowl and adding the beef. Ensure the steak is coated well. However, the real secret lies in letting it marinate for at least overnight, but up to 24 hours for maximum flavor infusion.
-
Preheat Your Grill or Skillet: When you’re ready to cook, remove the beef from the marinade and preheat your outdoor grill or a heavy-based skillet on your stove to a very high heat. You want it screaming hot to achieve that beautiful sear.
-
Cook the Beef: Place the steak on the grill or skillet, cooking it to your preferred level of doneness. Use the marinades as a guide for cooking times based on thickness. Aiming for a rare to medium-rare finish usually works best for skirt steak.
-
Let It Rest: Once the beef is cooked, remove it from the heat and allow it to rest covered loosely with foil for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
-
Prepare the Ginger Spring Onion Sauce: While the beef rests, whisk together the shallots/scallions, ginger, light soy sauce, and sesame oil to create a tantalizing sauce with robust flavors.
-
Make the Ssam Sauce: Mix the ssamjang, kochujang, sherry vinegar, and grape seed oil until smooth. This adds a kick and is the ideal complement to the beef.
-
Slice the Beef: After resting, slice the beef into 0.5 cm / 0.2 inch thick slices against the grain. This technique ensures tenderness in each bite.
-
Serve: Present the sliced beef with fresh Bib Lettuce leaves and both sauces on the side. To enjoy, place a slice of beef in a lettuce leaf, add sauce generously, fold over, and indulge in the delightful flavors.
Tips & Tricks
- Ensure your grill or skillet is very hot before adding the beef. This helps in achieving a nice charred crust while keeping the inside juicy.
- Marinating for longer allows the flavors to seep deeper into the meat, resulting in a more robust dish.
- Experiment with additional toppings like chopped peanuts or sliced radishes for added texture.
- Feel free to customize the sauces to your preference for heat or sweetness by adjusting the amount of ssamjang or kochujang.
Serving Suggestions & Pairings
Momofuku Marinated Beef Skirt Steak Ssam is perfect for both casual weeknight dinners and festive gatherings. Serve it with Korean sides like kimchi, pickled vegetables, or rice for a complete meal. It’s also fantastic paired with a cold Korean beer or a refreshing iced tea to balance the richness of the beef.
Nutritional Information
This recipe provides a hearty serving, ideal for a fulfilling meal. A typical serving offers approximately 400-500 calories, depending on the portion size and accompaniments. It’s rich in protein and with appropriate servings, can be part of a balanced diet.
Storing Tips & Variations
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The meat can also be frozen for longer storage, but be sure to wrap it tightly in plastic wrap to prevent freezer burn. When ready to eat, simply thaw it overnight in the refrigerator and reheat gently.
For variations, you can substitute the beef skirt steak with chicken thighs for a lighter option. Alternatively, try adding different sauces or toppings based on your flavor preferences.
Conclusion
Trying out the Momofuku Marinated Beef Skirt Steak Ssam is a wonderful way to bring a bit of Korean cuisine into your home. With its deep flavors, comforting textures, and the joy of wrapping your own bites, this recipe is sure to become a family favorite. Don’t hesitate to share your experience and any variations you try; we can’t wait to see how you make this dish your own!
FAQs
-
Can I use another cut of meat for this recipe?
Yes, while skirt steak is recommended, you can also use flank or hanger steak, or even chicken if you prefer. Each will have a slightly different texture and flavor profile. -
How spicy is the ssam sauce?
The spiciness can be adjusted based on your taste. Adding more or less kochujang will alter the heat, so start conservatively and add more as needed. -
Can I marinate the beef for longer than 24 hours?
While 24 hours is optimal, marinating for too long (beyond 36 hours) might result in a mushy texture due to the acid in the marinade, so be cautious. -
What if I don’t have grape seed oil?
You can substitute grape seed oil with any neutral oil such as canola or vegetable oil, as the main goal is to create a flavorful cooking medium without overpowering the dish. -
Is this recipe suitable for meal prep?
Absolutely! The beef stores well, and you can prepare it over the weekend for quick meals during the week. Just remember to keep the sauces separate until serving for the best flavor and texture.
Momofuku Marinated Beef Skirt Steak Ssam
Ingredients
Method
- Combine all the marinade ingredients in a bowl and add the beef. Make sure the steak is well coated. Let it marinate for at least overnight, up to 24 hours for maximum flavor.
- Preheat your outdoor grill or a heavy-based skillet on high heat.
- Remove the beef from the marinade and cook it on the grill or skillet to your preferred doneness, referring to marinade for cooking times.
- Let the cooked beef rest, covered loosely with foil, for 5 to 10 minutes.
- Whisk together shallots/scallions, ginger, light soy sauce, and sesame oil for the Ginger Spring Onion Sauce.
- Mix ssamjang, kochujang, sherry vinegar, and grape seed oil for the Ssam Sauce.
- Slice the rested beef against the grain into 0.5 cm thick slices.
- Serve the sliced beef with fresh Bib Lettuce leaves and the sauces on the side. To enjoy, place a slice of beef in a lettuce leaf, add sauce, fold over, and indulge.
Leave a Reply