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.