If you're craving a burst of flavor that transports you straight to the streets of Seoul, look no further than this Momofuku Marinated Beef Skirt Steak Ssam! This tantalizing dish combines tender, marinated beef with the fresh crunch of lettuce and the spicy kick of kimchi, creating a culinary experience that’s as interactive as it is delicious. With just 25 minutes from prep to plate, you can impress your friends and family with a meal that’s not only quick but also packed with bold flavors. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb beef skirt steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- Butter lettuce leaves, for serving
- Kimchi, for serving
Instructions
- Begin by preparing the marinade for the beef skirt steak. In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk the ingredients together until the brown sugar is fully dissolved and the marinade is well mixed.
- Place the beef skirt steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring that it is evenly coated. Seal the bag or cover the dish with plastic wrap. Allow the steak to marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more intense flavor.
- After marinating, remove the skirt steak from the refrigerator and let it sit at room temperature for about 10 minutes while you preheat your grill or skillet. If using a grill, preheat it to medium-high heat; if using a skillet, heat it over medium-high heat and add a little oil to prevent sticking.
- Once the grill or skillet is hot, remove the steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade. Place the steak on the grill or in the skillet. Cook for about 3-5 minutes on each side, or until the steak reaches your desired level of doneness (medium-rare is recommended, around 130°F to 135°F).
- Once cooked, remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- After resting, slice the skirt steak against the grain into thin strips. This will help to ensure tenderness in each bite.
- To serve, arrange the sliced beef on a platter alongside butter lettuce leaves and kimchi. To eat, take a piece of beef and place it in a lettuce leaf, add some kimchi, and wrap it up. Enjoy your Momofuku Marinated Beef Skirt Steak Ssam!
Tips
- Marinate for Maximum Flavor: For the best results, let the beef skirt steak marinate for at least 1 hour, or even overnight if you have the time. This will enhance the flavors and tenderness of the meat.
- Temperature Matters: Make sure your grill or skillet is hot before adding the steak. A properly heated cooking surface will create a beautiful sear and lock in the juices, giving you that perfect char.
- Rest Before Slicing: Don't skip the resting step! Allowing the steak to rest for 5 minutes after cooking helps the juices redistribute, ensuring each bite is succulent and flavorful.
- Slice Against the Grain: When it’s time to slice the steak, remember to cut against the grain. This technique will make the meat easier to chew and enhance the overall texture of your dish.
- Customize Your Wrap: Feel free to add other toppings to your lettuce wraps! Sliced cucumbers, pickled radishes, or even a drizzle of spicy gochujang can take your ssam to the next level.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 75mg
