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Marinated skirt steak ssam wrapped in lettuce with spicy sauce.

Momofuku Marinated Beef Skirt Steak Ssam

A flavorful dish featuring tender marinated skirt steak served with crispy lettuce wraps and rich sauces, perfect for gatherings or family dinners.
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Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 lb 2 lb skirt/flank/hanger steak The star of the dish, offering a rich, beefy flavor.
  • 2 cups 2 cups apple juice Acts as a base for the marinade.
  • 0.5 cup ½ cup light soy sauce Adds umami richness.
  • 5 cloves 5 garlic cloves, minced Brings warmth and a hint of spice.
  • 0.5 cup ½ brown onion, sliced Adds sweetness.
  • 1 tsp 1 tsp sesame oil Elevates the marinade with nuttiness.
  • 1 tsp 1 tsp freshly ground black pepper For warmth and depth.
For the Sauces
  • 8 oz 8 oz shallots/scallions, thinly sliced Add texture and flavor.
  • 5 g 5 g fresh ginger, finely chopped or minced Brings fresh zest.
  • 4 tbsp 4 tbsp grape seed oil Allows flavors to shine without overpowering.
  • 1.5 tsp 1 ½ tsp light soy sauce Enhances the flavor of the sauces.
  • 0.75 tsp ¾ tsp sherry vinegar Balances the richness.
  • 0.75 tsp ¾ tsp salt (adjust to taste) Essential for rounding out flavors.
  • 1 tbsp 1 tbsp ssamjang Korean fermented bean-and-chili paste.
  • 0.5 tbsp ½ tbsp kochujang Korean chili paste.
  • 0.25 cup ¼ cup sherry vinegar Adds brightness to the ssam sauce.
  • 0.25 cup ¼ cup grape seed oil Creates a silky sauce texture.
For Serving
  • 3 heads 3 small heads of Bib Lettuce Perfect for wrapping.

Method
 

Preparation
  1. 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.
Cooking
  1. Preheat your outdoor grill or a heavy-based skillet on high heat.
  2. Remove the beef from the marinade and cook it on the grill or skillet to your preferred doneness, referring to marinade for cooking times.
  3. Let the cooked beef rest, covered loosely with foil, for 5 to 10 minutes.
Sauce Preparation
  1. Whisk together shallots/scallions, ginger, light soy sauce, and sesame oil for the Ginger Spring Onion Sauce.
  2. Mix ssamjang, kochujang, sherry vinegar, and grape seed oil for the Ssam Sauce.
Serving
  1. Slice the rested beef against the grain into 0.5 cm thick slices.
  2. 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.

Notes

Ensure your grill or skillet is very hot before adding the beef. Marinate longer for deeper flavors. Customize sauces to your taste.