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"Ssam" refers to Korean dishes in which leafy vegetables, usually lettuce, are wrapped around meat. This is a recipe by the much celebrated chef David Chang, from his famous New York restaurant Momofuku. The marinade for the beef is a classic Korean marinade and infuses the meat with enough flavour that they can be eaten as is, without a sauce. The sauces are simple to make once you get your hands on the ingredients. Excluding the marinating time, this is really fast and easy to make.
View original recipe on recipetineats.comCombine Beef with Marinade and marinade at least overnight, up to 24 hours.
Remove beef from marinade. Preheat outdoor grill or heavy based skillet on stove on very high heat. You want it to be screaming hot. Cook the beef to your liking (see notes for guide).
When done, remove from heat, cover loosely with foil and let them rest for 5 to 10 minutes.
Make the Ginger Spring Onion Sauce by combining the ingredients and mixing to combine.
Make the Ssam Sauce by combining the ingredients and mixing well until smooth.
Slice the beef into 0.5cm / 0.2 inch thick slices, against the grain.
Serve with lettuce, Ginger Spring Onion Sauce and Ssam Sauce on the side.
To eat, place a piece of beef in a lettuce leaf, top with some of each sauce, then fold over lettuce, eat and be happy.
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