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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.
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.
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.
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.
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).
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.
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!

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.
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.
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.
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.
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).
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.
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!