If you’re seeking a fusion of flavors that excites the palate, look no further than Beef Skirt Steak Ssam Wraps. Inspired by the culinary genius of Momofuku’s David Chang, this recipe melds the tantalizing flavors of Korea with the passionate performance of grilling. The star of this dish is the beautifully marinated beef, infused with apple juice, soy sauce, and more—a marinade that ensures every bite is both savory and succulent. As if the juicy steak wasn’t enough, it’s accompanied by a vibrant ginger scallion sauce and the essential spicy ssam sauce, both of which elevate the dish to extraordinary heights. For home cooks seeking simplicity without sacrificing flair, this dish shines in its balance between ease of preparation and its restaurant-quality presentation.
The Beef Skirt Steak Ssam Wraps are both ideal for impressive casual entertaining and a delightful midweek meal. It presents ease with sophistication: even though the flavors are complex and bold, the preparation is straightforward, making it a go-to for anyone who loves Korean-inspired dishes. Each ingredient plays an important role, combining to create a symphony of taste and texture that’s a delight to consume. The allure lies not just in its flavor, but in its format—a hands-on meal that requires no utensils, just pure enjoyment of flavor wrapped in crisp Bibb lettuce. For those new to Korean flavors, or seasoned connoisseurs, this dish is sure to become a staple.
Why You’ll Love This Beef Skirt Steak Ssam Wraps
- Flavor Explosion: The rich marinade paired with zesty and spicy sauces makes each bite unforgettable.
- Simplicity and Sophistication: Easier than it looks, yet impressively chic for entertaining.
- Interactive Dining: Encourages a hands-on meal that everyone can enjoy tapping into their creativity to make each wrap as they please.
- Health and Balance: By using lettuce wraps, it keeps the meal light, fresh, and healthy without skipping out on flavor.
Preparation Phase & Tools to Use
Before starting your culinary journey with Beef Skirt Steak Ssam Wraps, preparing your kitchen space is essential for a smooth cooking process. First, ensure your grill or skillet is in good condition and ready for high heat cooking. If using a grill, make sure it’s clean and preheated to an optimal temperature to not only cook the steak evenly but also to achieve those delightful char marks that enhance both flavor and presentation.
For the marinating process, you will need a large bowl or a ziplock bag; this will be your primary tool to combine skirt steak with its flavor-packed marinade. A good quality, sharp knife is crucial when slicing the steak after it’s cooked; ensure you have one handy to cut against the grain, enabling optimal tenderness. Two mixing bowls are necessary for your ginger scallion and ssam sauces. Have all your ingredients measured and laid out in advance — this preparation phase, known as mise en place, ensures that you can focus on each cooking step without interruption.
Ingredients
- 2 lb / 1 kg skirt steak (or flank/hanger steak)
- 2 cups apple juice
- ½ cup light soy sauce
- 5 garlic cloves, minced
- ½ brown onion, grated or finely chopped
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
- Ginger Spring Onion Sauce:
- 8 oz / 250 g scallions/shallots, thinly sliced
- 5 g fresh ginger, minced
- 4 tbsp grapeseed oil (or neutral oil)
- 1 ½ tsp light soy sauce
- ¾ tsp sherry vinegar
- ¾ tsp salt (adjust to taste)
- Ssam Sauce:
- 1 tbsp ssamjang (Korean fermented bean and chili paste)
- ½ tbsp kochujang (Korean chili paste)
- ¼ cup sherry vinegar
- ¼ cup grapeseed oil
- To Serve: 3 small heads of Bibb lettuce, leaves separated, washed and dried
Instructions
Step 1: Marinate the Meat
In a large bowl or ziplock bag, thoroughly combine the apple juice, soy sauce, minced garlic, grated onion, sesame oil, and black pepper. Immerse the skirt steak in this marinade, ensuring it’s fully coated, and let it develop flavor in the refrigerator overnight or for up to 24 hours.
Step 2: Prepare to Grill
When ready to cook, remove the beef from the marinade, allowing excess liquid to drip off. Preheat your grill or heavy-based skillet to a high temperature to achieve an impressive sear on the meat. A hot grill ensures your steak remains juicy.
Step 3: Cook the Steak
Grill or sear the skirt steak to your desired doneness, with medium-rare to medium being ideal for tenderness. Post-cooking, allow the steak to rest for about 5–10 minutes under a tent of foil, letting the juices redistribute.
Step 4: Create the Sauces
As your steak rests, combine the ingredients for the Ginger Spring Onion Sauce in a bowl, stirring until well mixed. Prepare the Ssam Sauce in another bowl, whisking until you have a smooth consistency.
Step 5: Assemble and Serve
With your steak rested, slice it into thin 0.2-inch (0.5cm) strips against the grain. Serve alongside the Bibb lettuce leaves and the two sauces. To enjoy, place a slice of beef onto a lettuce leaf, add a desired amount of each sauce, wrap it up, and savor every flavorful bite.
Variations
- Protein: Swap the skirt steak for chicken thighs or tofu for a lighter or vegetarian option.
- Vegetables: Add in sliced bell peppers or cucumbers for extra crunch and flavor within the wrap.
- Spices: Intensify the heat by adding more kochujang or a sprinkle of chili flakes into the ssam sauce.
Cooking Notes
- Ensure your steak is at room temperature before grilling for a more even cook.
- Resting the steak post-cooking ensures the juices absorb back into the meat, resulting in greater tenderness.
Serving Suggestions
- Pair the wraps with a side of Korean steamed rice for a more substantial meal.
- A chilled cucumber salad will complement the spicy and rich flavors of the wrap beautifully.
Tips
- To save time, prepare the sauces and marinate the night before.
- Use a meat thermometer for precise cooking, aiming for an internal temperature of 130°F for medium-rare.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (excluding marinade time)
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 29g
- Sodium: 850mg
FAQs
What is ssam sauce?
Ssam sauce is a blend of Korean ingredients such as ssamjang and kochujang, enhanced with vinegar and oil to create a vibrant and spicy condiment commonly used in Korean-inspired dishes.
Can I use a different cut of steak?
Yes, flank or hanger steak are great alternatives due to their similar texture and flavor profile.
How should leftovers be stored?
Keep the leftover steak and sauces in separate airtight containers in the refrigerator for up to three days. Reheat gently to avoid drying out the meat.
Are there vegetarian alternatives?
Absolutely, tofu or seitan marinated in the same mixture makes an excellent vegetarian substitution that carries the marinade flavors well.
Conclusion
Beef Skirt Steak Ssam Wraps are a testament to culinary creativity, merging Korean flavors with grilling techniques to produce a dish that’s both exciting and approachable. Whether you’re crafting this experience for a cozy dinner at home or showcasing it to friends, it guarantees to capture hearts and taste buds alike. As you experiment with variations or perfect the original, take pride in how easily you’ve brought a restaurant-quality dish to life in your own kitchen. We’d love to hear how your culinary journey unfolds, so feel free to share your experiences, insights, and personal twists with us. You’re not just cooking a meal; you’re creating a shareable moment of joy and satisfaction. Enjoy!
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Beef Skirt Steak Ssam Wraps
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Beef Skirt Steak Ssam Wraps are a testament to culinary creativity, merging Korean flavors with grilling techniques to produce a dish that’s both exciting and approachable.
Ingredients
- 2 lb / 1 kg skirt steak (or flank/hanger steak)
- 2 cups apple juice
- ½ cup light soy sauce
- 5 garlic cloves, minced
- ½ brown onion, grated or finely chopped
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
- Ginger Spring Onion Sauce:
- 8 oz / 250 g scallions/shallots, thinly sliced
- 5 g fresh ginger, minced
- 4 tbsp grapeseed oil (or neutral oil)
- 1 ½ tsp light soy sauce
- ¾ tsp sherry vinegar
- ¾ tsp salt (adjust to taste)
- Ssam Sauce:
- 1 tbsp ssamjang (Korean fermented bean and chili paste)
- ½ tbsp kochujang (Korean chili paste)
- ¼ cup sherry vinegar
- ¼ cup grapeseed oil
- To Serve: 3 small heads of Bibb lettuce, leaves separated, washed and dried
Instructions
- In a large bowl or ziplock bag, thoroughly combine the apple juice, soy sauce, minced garlic, grated onion, sesame oil, and black pepper. Immerse the skirt steak in this marinade, ensuring it’s fully coated, and let it develop flavor in the refrigerator overnight or for up to 24 hours.
- When ready to cook, remove the beef from the marinade, allowing excess liquid to drip off. Preheat your grill or heavy-based skillet to a high temperature to achieve an impressive sear on the meat. A hot grill ensures your steak remains juicy.
- Grill or sear the skirt steak to your desired doneness, with medium-rare to medium being ideal for tenderness. Post-cooking, allow the steak to rest for about 5–10 minutes under a tent of foil, letting the juices redistribute.
- As your steak rests, combine the ingredients for the Ginger Spring Onion Sauce in a bowl, stirring until well mixed. Prepare the Ssam Sauce in another bowl, whisking until you have a smooth consistency.
- With your steak rested, slice it into thin 0.2-inch (0.5cm) strips against the grain. Serve alongside the Bibb lettuce leaves and the two sauces. To enjoy, place a slice of beef onto a lettuce leaf, add a desired amount of each sauce, wrap it up, and savor every flavorful bite.
Notes
Enhance the meal by serving with Korean steamed rice and a chilled cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 850 mg
- Protein: 29 g