The Umami Bomb Steak Ssam Extravaganza
The Umami Bomb Steak Ssam Extravaganza
Ingredients
For the Gochujang Marinated Steak
- 1 1/2 pounds Flank steak, about 1 1/2 inches thick
- 1/4 cup Soy sauce
- 2 tablespoons Gochujang
- 1 tablespoon Sesame oil
- 2 Garlic, cloves, minced
- 1 tablespoon Ginger, freshly grated
- 1/2 teaspoon Black pepper, freshly ground
- 1 tablespoon Neutral oil, such as grapeseed or canola, for searing
For the Kimchi Glaze
- 1 1/2 cups Kimchi, well-fermented, chopped
- 1 tablespoon Gochugaru
- 2 tablespoons Gochujang
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Fish sauce
- 1/4 cup Water
For the Momofuku Ssäm Sauce
- 1/4 cup White miso paste
- 2 tablespoons Gochujang
- 1 tablespoon Rice vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Sesame oil
- 1 tablespoon Water
For the Ginger Scallion Sauce
- 1 cup Scallions, thinly sliced (about 1 bunch)
- 1/4 cup Ginger, finely grated
- 1/2 cup Neutral oil, such as grapeseed or canola
- 1 1/2 tablespoons Soy sauce
- 1/2 teaspoon Salt
For Serving
- 1 Lettuce leaves, head butter or red leaf, separated and washed
- 1 cup Kimchi, fresh, for serving
- 1 tablespoon Toasted sesame seeds, for garnish
- 2 Scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the Marinated Steak: In a medium bowl or resealable bag, combine the soy sauce, 2 tablespoons gochujang, 1 tablespoon sesame oil, minced garlic, grated ginger, and black pepper. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min - 2
Make the Kimchi Glaze: In a medium saucepan, combine the chopped kimchi, gochugaru, 2 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, fish sauce, and 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the sauce thickens and the kimchi softens, about 10 to 15 minutes. Set aside.
⏱️ 15 min - 3
Whisk the Momofuku Ssäm Sauce: In a small bowl, whisk together the white miso paste, 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon sesame oil, and 1 tablespoon water until smooth and well combined. If too thick, add a tiny bit more water, 1/2 teaspoon at a time.
⏱️ 5 min - 4
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the sliced scallions, grated ginger, soy sauce, and salt. Heat the 1/2 cup neutral oil in a small saucepan over medium-high heat until shimmering and just starting to smoke, about 350°F. Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle vigorously. Stir to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 5
Cook the Steak: Remove the steak from the marinade and pat it dry with paper towels. Discard the excess marinade. Heat 1 tablespoon neutral oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot and shimmering. Carefully place the steak in the hot pan. Sear for 4 to 6 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 12 min•🌡️ 130-135°F - 6
Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak. Slice the steak thinly against the grain.
⏱️ 5 min - 7
Assemble the Ssäm: Arrange the sliced steak, kimchi glaze, Momofuku Ssäm Sauce, Ginger Scallion Sauce, fresh kimchi, lettuce leaves, and extra sliced scallions on a large platter or individual plates. Encourage everyone to build their own ssäm by taking a lettuce leaf, adding a slice of steak, a dollop of each sauce, some kimchi, and a sprinkle of toasted sesame seeds. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Umami Bomb Steak Ssam Extravaganza
Ingredients
For the Gochujang Marinated Steak
- 1 1/2 pounds Flank steak, about 1 1/2 inches thick
- 1/4 cup Soy sauce
- 2 tablespoons Gochujang
- 1 tablespoon Sesame oil
- 2 Garlic, cloves, minced
- 1 tablespoon Ginger, freshly grated
- 1/2 teaspoon Black pepper, freshly ground
- 1 tablespoon Neutral oil, such as grapeseed or canola, for searing
For the Kimchi Glaze
- 1 1/2 cups Kimchi, well-fermented, chopped
- 1 tablespoon Gochugaru
- 2 tablespoons Gochujang
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Fish sauce
- 1/4 cup Water
For the Momofuku Ssäm Sauce
- 1/4 cup White miso paste
- 2 tablespoons Gochujang
- 1 tablespoon Rice vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Sesame oil
- 1 tablespoon Water
For the Ginger Scallion Sauce
- 1 cup Scallions, thinly sliced (about 1 bunch)
- 1/4 cup Ginger, finely grated
- 1/2 cup Neutral oil, such as grapeseed or canola
- 1 1/2 tablespoons Soy sauce
- 1/2 teaspoon Salt
For Serving
- 1 Lettuce leaves, head butter or red leaf, separated and washed
- 1 cup Kimchi, fresh, for serving
- 1 tablespoon Toasted sesame seeds, for garnish
- 2 Scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the Marinated Steak: In a medium bowl or resealable bag, combine the soy sauce, 2 tablespoons gochujang, 1 tablespoon sesame oil, minced garlic, grated ginger, and black pepper. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min - 2
Make the Kimchi Glaze: In a medium saucepan, combine the chopped kimchi, gochugaru, 2 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, fish sauce, and 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the sauce thickens and the kimchi softens, about 10 to 15 minutes. Set aside.
⏱️ 15 min - 3
Whisk the Momofuku Ssäm Sauce: In a small bowl, whisk together the white miso paste, 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon sesame oil, and 1 tablespoon water until smooth and well combined. If too thick, add a tiny bit more water, 1/2 teaspoon at a time.
⏱️ 5 min - 4
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the sliced scallions, grated ginger, soy sauce, and salt. Heat the 1/2 cup neutral oil in a small saucepan over medium-high heat until shimmering and just starting to smoke, about 350°F. Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle vigorously. Stir to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 5
Cook the Steak: Remove the steak from the marinade and pat it dry with paper towels. Discard the excess marinade. Heat 1 tablespoon neutral oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot and shimmering. Carefully place the steak in the hot pan. Sear for 4 to 6 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 12 min•🌡️ 130-135°F - 6
Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak. Slice the steak thinly against the grain.
⏱️ 5 min - 7
Assemble the Ssäm: Arrange the sliced steak, kimchi glaze, Momofuku Ssäm Sauce, Ginger Scallion Sauce, fresh kimchi, lettuce leaves, and extra sliced scallions on a large platter or individual plates. Encourage everyone to build their own ssäm by taking a lettuce leaf, adding a slice of steak, a dollop of each sauce, some kimchi, and a sprinkle of toasted sesame seeds. Enjoy!
⏱️ 5 min