Dinner Tonight: Momofuku Steak Ssäm Recipe
Many of the recipes from the Momofuku cookbook are a bit too complicated for a weeknight, requiring more time and ingredients than what's usually featured on Dinner Tonight. But with good timing, the famous ssäm lettuce wraps are well within reach. Preparing the condiments and rice while the steak took a bath in its marinade—apple juice, soy sauce, garlic, and sesame oil—I was able to pull this recipe off in under an hour.
Many of the recipes from the Momofuku cookbook are a bit too complicated for a weeknight, requiring more time and ingredients than what's usually featured on Dinner Tonight. But with good timing, the famous ssäm lettuce wraps are well within reach. Preparing the condiments and rice while the steak took a bath in its marinade—apple juice, soy sauce, garlic, and sesame oil—I was able to pull this recipe off in under an hour.
- 1/2 yellow onion thinly sliced
- 2 cups apple juice
- 3 cups cooked white rice
- 5 cloves garlic roughly chopped
- 1 cup kimchi
- 1/2 cup soy sauce plus 2 teaspoons
- 1 teaspoon asian toasted sesame oil
- 1 1/2 pounds hangar skirt, or flank steak
- 2 bunches scallions thinly sliced (white and greens)
- 1/2 cup minced fresh ginger
- 1/4 cup neutral oil
- 3/4 teaspoon sherry vinegar
- 2 large heads bibb lettuce leaves separated and washed
- Carbohydrate 97.7205955713329 g
- Cholesterol 0 mg
- Fat 1.73740000297327 g
- Fiber 9.97299996900285 g
- Protein 18.5543197395234 g
- Saturated Fat 0.298897500397227 g
- Serving Size 1 1 Serving (1059g)
- Sodium 48.0464407130218 mg
- Sugar 87.74759560233 g
- Trans Fat 0.675087501371436 g
- Calories 450 calories
Step-by-step
- In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil.
- Add the steak and turn to coat.
- Marinate for 40 minutes at room temperature (or up to 24 hours refrigerated).
- While the meat marinates, combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl.
- Stir well to combine.
- In a small food processor, process the kimchi into a puree.
- Prepare a grill or heat a grill pan on high.
- Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut.
- For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.
- Remove the steak to a platter and allow it to rest for a full five minutes.
- Slice against the grain on a 30-degree angle into 1/4-inch thick pieces.
- Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.
Dinner Tonight: A Momofuku Steak Ssäm Adventure
Weeknight dinners can be a whirlwind of activity, a juggling act between work, family, and the ever-present desire for a delicious, satisfying meal. Many recipes promise culinary delights, but the reality often involves complex instructions, a mountain of ingredients, and hours spent in the kitchen. That's why I'm constantly on the lookout for recipes that balance flavor and ease, and this Momofuku Steak Ssäm recipe hit the mark perfectly.
I've always admired the culinary creativity of David Chang's Momofuku restaurants. Their dishes are innovative and flavorful, but let's be honest, not always the easiest to replicate at home on a busy weeknight. However, this ssäm recipe, with its succulent marinated steak and vibrant accompaniments, proved to be remarkably achievable, even for someone like me, a working mom with limited kitchen time.
The secret, I found, lies in the strategic timing. The marinade for the steak is simple yet incredibly effective, transforming a basic cut into a flavorful masterpiece. While the steak soaks up the delicious apple juice, soy sauce, garlic, and sesame oil, I concurrently prepared the other elements. The ginger-scallion sauce, a delightful mix of fresh herbs and a hint of tangy sherry vinegar, came together quickly, as did the kimchi puree, adding a delightful spicy kick to the dish. The rice, of course, was already cooked.
Grilling the steak was straightforward, and basting it with the marinade during the cooking process added a beautiful glaze, enhancing both the flavor and visual appeal. The slight char from the grill further intensified the taste. The final touch – allowing the steak to rest before slicing – was crucial. This step ensured the meat remained tender and juicy, a key element of any successful ssäm experience. The result? A perfectly cooked steak, sliced thinly against the grain, ready to be enveloped in crisp lettuce leaves.
The entire process, from start to finish, took me less than an hour. This efficient preparation time was a testament to effective planning and the recipe’s inherent simplicity. The combination of flavors was truly extraordinary: the rich, savory steak, the vibrant ginger-scallion sauce, the spicy kimchi puree, all balanced perfectly by the refreshing crispness of the lettuce cups. It was a feast for the senses, and a delightful culinary adventure that left my family and I thoroughly satisfied. It's become a new family favorite, proving that even complex culinary creations can be simplified and enjoyed on a busy weeknight. I highly recommend this recipe – it's a winner!
Beyond the culinary satisfaction, this recipe taught me a valuable lesson: sometimes the most rewarding meals aren't necessarily the most time-consuming. With a little planning and clever timing, even seemingly elaborate recipes can be adapted for a busy weeknight, transforming a mundane dinner into a memorable culinary experience. And this, in my opinion, is the true magic of cooking.
This Momofuku Steak Ssäm recipe is more than just a meal; it’s a celebration of flavor, efficiency, and family. It’s a testament to the idea that exceptional food doesn’t always require hours in the kitchen. It’s proof that even on the busiest of days, we can still indulge in delicious, unforgettable food. So go ahead, try this recipe. You won't regret it!
