Korean steak ssam with thai basil rice and garlic ginger vinegar sauce
Many years ago we took a trip to NYC with some friends who share our love for food and drink. We had a list of places we had to try and systematically crossed them off the list. One on the list was Momofuku. We sat at the counter and ordered up a sampling of it all. Their pork bun blew my mind. I had never had anything like that before. Years later, Jill knew how much I liked that place and bought me David Chang’s cookbook titled “Momofuku”. I was reading it the other night and on page 122 there is a section where he talked about his desire to open a Ssam dive bar. I believe ssam is a Korean sandwich/taco where you top bibb lettuce with all kinds of meats, sauces and veggies.
The Marinated Hanger Steak with ginger onion sauce and kimchi sounded good so I gave it a whirl. My grocery store didn’t have kimchi or hanger steak (arghh). I also was out of Sherry wine vinegar so consider it a cousin to David’s recipe.
I like the way it turned out. It was a light and healthy dinner that was super easy to whip up. Next time I wont skip the kimchi because I missed the heat. The thai basil and lettuce complimented the steak and sauce.
This would be fun to grill up various types of meats and make several sauces and eat at party where people build their own.
Hanger Steak, Sirloin, Flank or your preferred cut of beef
1 yellow onion
2 cups of Apple Juice
8 cloves of minced garlic
1 bunch of green onions
3 tbs of minced ginger
2 tbs of flavorless oil (grape seed)
½ cup soy sauce
3 tbs of soy sauce
3 tbs of white wine vinegar (preferred Sherry wine vinegar)
Marinate your steak the day before by cutting up the garlic and onions and combining them with the apple juice, oil and ¼ cup of soy and pepper. Put it all in a Ziplock bag or container to marinate overnight.
Wash your bibb lettuce and tear off the leaves and put into a bowl. Make your rice and then grill your steak. I grilled them on medium high heat grill to sear to your liking. Jill likes it medium well to well so I obliged but would prefer medium.