Momofuku Marinated Beef Skirt Steak Ssam is a delightful dish that will transform your dining experience. This recipe brings together tender strips of beef that soak up a vibrant marinade, resulting in mouthwatering flavors with every bite. Imagine the juicy, flavorful steak complemented by the freshness of crisp lettuce, aromatic scallions, and zesty sauces, creating a dish that is both satisfying and lively. Whether you’re preparing a family dinner or hosting friends, this step-by-step recipe is easy to follow and sure to bring everyone together around the table.

Ingredients

To create this flavorful Momofuku Marinated Beef Skirt Steak Ssam, you will need the following ingredients:

• 2 lb / 1 kg skirt / flank / hanger steak: This tender cut of beef is perfect for marinating, ensuring it’s juicy and full of flavor.
• 2 cups apple juice: The natural sweetness and acidity of apple juice help to tenderize the meat.
• ½ cup light soy sauce: This adds a savory umami depth to the marinade.
• 5 garlic cloves, minced: Fresh garlic offers an aromatic punch that complements the beef.
• ½ brown onion: Adds sweetness and depth to the marinade.
• 1 tsp sesame oil: This nutty oil enhances the overall flavor profile.
• 1 tsp freshly ground black pepper: For a hint of spice that elevates the dish.
• 8 oz / 250 g shallots/scallions, thinly sliced: These bring a fresh, mild onion flavor.
• 5 g fresh ginger, finely chopped or minced: Ginger adds warmth and a hint of spiciness.
• 4 tbsp grape seed oil (or another neutral oil): Used for sautéing the sauces.
• 1 ½ tsp light soy sauce: Extra depth for the dipping sauces.
• ¾ tsp sherry vinegar: Provides a tangy contrast to the rich beef.
• ¾ tsp salt (adjust to taste): Essential for enhancing the flavors.
• 1 tbsp ssamjang: This Korean fermented bean-and-chili paste brings a unique savory flavor.
• ½ tbsp gochujang: A Korean chili paste that adds heat and depth.
• ¼ cup sherry vinegar: Balances the sauces with acidity.
• ¼ cup grape seed oil (or another neutral oil): Adds smoothness to the sauce.
• 3 small heads of Bib Lettuce: Fresh and crisp, perfect for wrapping the beef.

Step-by-Step Directions

Prepare the Marinade

Start by combining the beef with the marinade ingredients. In a mixing bowl, combine apple juice, light soy sauce, minced garlic, finely chopped onion, sesame oil, and freshly ground black pepper. Place the skirt steak in the marinade, ensuring it’s well-coated. Cover the bowl and let it marinate overnight or up to 24 hours in the refrigerator. This step is crucial as it allows the flavors to deeply penetrate the meat.

Grill the Beef

When you’re ready to cook, remove the beef from the marinade, reserving the marinade for later. Preheat your outdoor grill or a heavy-based skillet on the stove to very high heat—essentially, you want it to be screaming hot. Cook the beef for 3-5 minutes per side, or until it reaches your preferred level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C). Once done, remove the beef from heat and cover it loosely with foil. Let it rest for 5 to 10 minutes; this allows the juices to redistribute throughout the meat.

Make the Ginger Spring Onion Sauce

While the beef is resting, prepare the Ginger Spring Onion Sauce. In a bowl, combine the sliced shallots/scallions, chopped ginger, light soy sauce, sherry vinegar, salt, and grape seed oil. Mix everything together to combine, creating a vibrant, flavorful sauce that perfectly complements the beef.

Prepare the Ssam Sauce

Next, create the Ssam Sauce. In a separate mixing bowl, whisk together ssamjang, gochujang, sherry vinegar, and grape seed oil until smooth. This sauce adds a wonderful kick and richness to the dish.

Slice and Serve

Once the beef has rested, slice it against the grain into 0.5 cm (approximately 0.2 inches) thick slices. To serve, place the sliced beef on a platter alongside the fresh Bib lettuce leaves, Ginger Spring Onion Sauce, and Ssam Sauce. To eat, take a piece of beef, place it in a lettuce leaf, top it with some of each sauce, fold the lettuce over, and enjoy this delicious creation!

Tips & Tricks

• Marination Time: For optimal flavor, aim to marinate the beef for a full 24 hours. This allows the flavors to penetrate the meat thoroughly.
• Grilling Tips: Make sure your grill is extremely hot before adding the beef. This sears the meat quickly, locking in juices.
• Slice Against the Grain: Always slice the beef against the grain for tender slices. This technique makes a significant difference in texture.

Serving Suggestions & Pairings

Momofuku Marinated Beef Skirt Steak Ssam is perfect for gatherings and celebrations. Serve it with a side of grilled or sautéed vegetables such as bok choy or zucchini to complement the richness of the beef. For added tradition, include rice or a cold noodle salad. Pair this dish with light beverages like iced green tea or a fruity soda to balance the meal.

Nutritional Information

This recipe offers a delightful balance of protein and fresh vegetables, making it a great choice for a hearty yet nutritious meal. A serving of beef skirt steak with sauces and lettuce wraps typically contains around 400-500 calories, depending on the portions. It’s a great source of iron, protein, and certain essential vitamins, but remember to enjoy it as part of a varied diet that includes plenty of vegetables.

Storing Tips & Variations

If you have leftovers, store the sliced beef and sauces separately in airtight containers in the refrigerator for up to 3 days. To reheat the beef, use a skillet over medium heat until warmed through. You can also freeze the marinated beef before cooking; simply thaw it overnight in the refrigerator before grilling.

For variations, consider using different cuts of beef like ribeye or flank steak. For a vegetarian option, substitute the beef with marinated grilled tofu or portobello mushrooms, keeping the same sauces to retain the flavor profile.

Conclusion

Momofuku Marinated Beef Skirt Steak Ssam is more than just a meal; it’s an experience that brings comfort and joy. With its simple preparation and incredible flavors, this dish is bound to impress family and friends alike. Give it a try and let the taste transport you to a bustling Korean barbecue experience. Don’t forget to share your culinary creations and thoughts on this recipe!

FAQs

1. Can I marinate the beef for less than 24 hours?

Yes, while 24 hours allows for maximum flavor infusion, marinating for at least 4-6 hours will still yield a delicious result.

2. What if I don’t have apple juice?

You can replace apple juice with a combination of orange juice and a bit of vinegar for similar sweetness and acidity.

3. Is there an alternative to ssamjang?

If you can’t find ssamjang, a mix of miso and chili paste can serve as a substitute, though the flavor will vary slightly.

4. Can I grill the beef indoors?

Yes, you can use a cast-iron skillet on the stovetop or a grill pan to achieve a similar sear as an outdoor grill.

5. How do I know when the beef is done?

Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, and adjust cooking time based on desired doneness.

Momofuku Marinated Beef Skirt Steak Ssam

A delightful dish featuring marinated beef skirt steak, fresh lettuce, and zesty sauces, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 10 minutes mins

Total Time 1 day d 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Marinade

• 2 lb skirt / flank / hanger steak Tender cut of beef perfect for marinating.
• 2 cups apple juice Helps tenderize the meat.
• ½ cup light soy sauce Adds savory umami depth.
• 5 cloves garlic, minced Offers aromatic punch.
• ½ brown onion Adds sweetness and depth.
• 1 tsp sesame oil Enhances flavor profile.
• 1 tsp freshly ground black pepper Adds a hint of spice.

For the Sauces

• 8 oz shallots/scallions, thinly sliced Brings a fresh, mild onion flavor.
• 5 g fresh ginger, finely chopped or minced Adds warmth and spiciness.
• 4 tbsp grape seed oil (or another neutral oil) Used for sautéing the sauces.
• 1 ½ tsp light soy sauce Extra depth for the dipping sauces.
• ¾ tsp sherry vinegar Provides tangy contrast.
• ¾ tsp salt Adjust to taste.
• 1 tbsp ssamjang Korean fermented bean-and-chili paste.
• ½ tbsp gochujang Adds heat and depth.
• ¼ cup sherry vinegar Balances the sauces with acidity.
• ¼ cup grape seed oil (or another neutral oil) Adds smoothness to the sauce.

For Serving

• 3 small heads Bib Lettuce Fresh and crisp for wrapping.

Method

 

Preparation

1. Combine the marinade ingredients in a bowl: apple juice, light soy sauce, minced garlic, finely chopped onion, sesame oil, and freshly ground black pepper.
2. Add the skirt steak to the marinade, ensuring it’s well-coated. Cover and let marinate for 24 hours in the refrigerator.

Cooking

1. Remove the beef from the marinade, reserving the marinade for later.
2. Preheat your grill or skillet to very high heat.
3. Cook the beef for 3-5 minutes per side, or until it reaches your preferred doneness.
4. Once done, remove from heat and let it rest covered loosely with foil for 5 to 10 minutes.

Making the Sauces

1. In a bowl, combine the sliced shallots/scallions, chopped ginger, light soy sauce, sherry vinegar, salt, and grape seed oil for the Ginger Spring Onion Sauce.
2. In a separate bowl, whisk together ssamjang, gochujang, sherry vinegar, and grape seed oil until smooth for the Ssam Sauce.

Serving

1. Slice the rested beef against the grain into 0.5 cm thick slices.
2. Serve the sliced beef on a platter with fresh Bib lettuce leaves, Ginger Spring Onion Sauce, and Ssam Sauce.
3. To eat, place a slice of beef in a lettuce leaf, add sauces, fold, and enjoy.

Notes

Marinate the beef for up to 24 hours for optimal flavor. Make sure your grill is extremely hot before adding the beef to lock in juices. Always slice against the grain for tenderness.