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Dinner Tonight: Momofuku Steak Ssäm

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, I'm happy to report, 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.

If you're familiar with Korean barbecue, the flavors here are similar, though with a quick marinating time, a slightly more tender cut such as skirt steak works better. But the highlight might be what goes with the beef: a ginger-scallion concoction with a hit of sherry vinegar is surprisingly complex, and the genius idea of pureeing kimchi adds a whole other spicy, funky depth. Wrap it all up in crisp lettuce and things are looking mighty delicious indeed.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer

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