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Delicious Momofuku marinated skirt steak ssam served with fresh vegetables

Momofuku Marinated Beef Skirt Steak Ssam

A delicious and flavorful dish featuring marinated beef skirt steak, perfect for gatherings and barbecues, enveloped in fresh Bib Lettuce leaves.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 lb skirt / flank / hanger steak A tender cut that practically melts in your mouth.
  • 2 cups apple juice Enhances marination with fruity depth.
  • ½ cup light soy sauce Adds a savory umami kick.
  • 5 cloves garlic, minced Brings out a fragrant essence.
  • ½ medium brown onion Sweet and slightly tangy.
  • 1 tsp sesame oil Rich, nutty flavor.
  • 1 tsp freshly ground black pepper For a hint of warmth.
  • 5 g fresh ginger, finely chopped or minced Adds brightness and zest.
For Cooking and Serving
  • 4 tbsp grape seed oil For searing the beef.
  • 8 oz shallots/scallions, thinly sliced Fresh contrast to the beef.
  • 1½ tsp light soy sauce To balance the dipping sauce.
  • ¾ tsp sherry vinegar Gentle acidity to brighten flavors.
  • ¾ tsp salt Adjust to taste.
  • 1 tbsp ssamjang Korean fermented bean-and-chili paste.
  • ½ tbsp kochujang Korean chili paste for heat.
  • ¼ cup sherry vinegar Adds brightness.
  • ¼ cup grape seed oil To ensure a smooth, blendable sauce.
  • 3 small heads Bib Lettuce Fresh, crispy leaves for wrapping.

Method
 

Marination
  1. In a large bowl, mix together the apple juice, light soy sauce, minced garlic, brown onion, sesame oil, black pepper, and fresh ginger.
  2. Submerge the skirt steak in the marinade, ensuring it is evenly coated. Cover and refrigerate for at least overnight, up to 24 hours.
Grilling
  1. When ready to cook, remove the beef from the marinade and preheat your outdoor grill or heavy-based skillet on very high heat.
  2. Lay the marinated beef on the hot grill or skillet, cooking to your desired level of doneness (medium-rare: 130°F / 54°C, about 4-5 minutes on each side).
  3. Once cooked, cover the beef loosely with foil and let it rest for 5 to 10 minutes.
Sauce Preparation
  1. In a bowl, combine thinly sliced shallots/scallions with oil, light soy sauce, sherry vinegar, and salt to create a dipping sauce.
  2. In another bowl, blend ssamjang, kochujang, sherry vinegar, and grape seed oil until smooth.
Serving
  1. Slice the beef against the grain into 0.5 cm (0.2 inches) thick slices.
  2. Place a piece of sliced beef in a Bib Lettuce leaf, add both sauces, wrap the lettuce around the beef, and enjoy.

Notes

For best flavor, marinate for a full 24 hours. Indoor grill pan can substitute if outdoor grilling isn't available. Customize spice levels in sauces based on preference.