Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce

Name: Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce
Prep time: 50 min
Cook time: 10 min
Total time: 1 min
Ingredients: 300 ml apple juice; 100 ml light soy sauce; 50 ml lemon juice; 4 spring onions, coarsely chopped; 3 garlic cloves, coarsely chopped; 20 gm ginger, coarsely chopped (4cm piece); 2 tsp sesame oil; 6 skirt steaks (about 200gm each); For drizzling: grapeseed oil; To serve: steamed rice and butter lettuce leaves; 2 tbsp roasted sesame seeds; 1 garlic clove; 6 spring onions, thinly sliced; 60 ml grapeseed oil (¼ cup); 1 tbsp rice vinegar; 1 tbsp finely grated ginger; 100 gm doenjang (see note) (⅓ cup); 2½ tbsp gochujang (see note); 3 garlic cloves, coarsely chopped; 2 golden shallots, coarsely chopped; 2 spring onions, coarsely chopped; 2 tbsp rice wine; 2 tsp sesame oil; 2 tsp caster sugar

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Prep Time: 50 minutes

Cook Time: 10 minutes

Total: 1 hours

Servings: 6

Author : Emma Knowles

Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce

Instructions

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Step 1

Process apple juice, soy sauce, lemon juice, spring onion, garlic, ginger and sesame oil in a food processor until smooth (1-2 minutes), transfer to a non-reactive container, add steaks, cover and marinate, turning occasionally, overnight.

Step 2

Meanwhile, for ginger and spring onion sauce, pound sesame seeds, garlic and 1 tsp sea salt to a paste in a mortar and pestle (2-3 minutes), transfer to a bowl, then add spring onion, oil, vinegar, ginger and a pinch of sugar, stir to combine and refrigerate until required.

Step 3

For ssämjang, process ingredients to a smooth paste in a food processor and refrigerate until required.

Step 4

Preheat a barbecue or char-grill pan to high heat. Remove steaks from marinade, drizzle with a little oil and barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes). Transfer to a tray to rest for 10 minutes then thinly slice. Serve with ginger and spring onion sauce, ssämjang, steamed rice, and lettuce leaves for wrapping.

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