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Momofuku marinated skirt steak ssam served with fresh vegetables and sauces

Momofuku Marinated Beef Skirt Steak Ssam

A delightful dish featuring marinated beef skirt steak, fresh lettuce, and zesty sauces, perfect for gatherings.
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Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
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.