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Korean Steak Ssam

Ingredients

Steak: 1–1.5” thick N34 Garnet Wagyu Sirloin Steak 1 red apple, puréed or grated 1 onion, puréed or grated 3 tbsps light soy sauce ½ tsp black pepper Korean Spring Onion Salad: 12–15 stalks spring onions, shredded or finely sliced lengthwise 1 tbsp Korean sesame oil 1–2 tbsps light soy sauce A pinch of sugar 1 tbsp gochugaru (Korean chilli flakes) Toasted sesame seeds Ssamjang: 4 tbsps doenjang 2 tbsps gochujang 1–2 cloves garlic, grated 2 tsps honey 1 tsp rice vinegar A splash of Korean sesame oil

Cooking Method

Marinate the steak in apple and onion purée, light soy sauce, and black pepper for 30–90 mins. Next, prepare the green onion salad by soaking the shredded spring onions in cold water for 2–3 mins to reduce pungency. Drain and place in a mixing bowl, then toss with sesame oil, soy sauce, sugar, and gochugaru. Finish with a sprinkle of toasted sesame seeds and set aside. Prepare the ssamjang by combining all ingredients in a small bowl, mixing thoroughly, and adjusting seasoning as needed. Scrape off any excess marinade from the steak and sear to your desired doneness. Rest the steak for 5–8 mins before slicing thinly. To serve, place a perilla leaf on a lettuce leaf (optional), top with 1–2 slices of steak, a dab of ssamjang, a spoonful of spring onion salad, and raw garlic slices if using. Wrap, fold, and enjoy. This can also be served with rice.

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