This recipe for steak ssäm was taken from the Momofuku cookbook and modified just a bit to add some additional flavors to the marinade. The marinade calls for apple juice, soy sauce, garlic, onion and sesame oil. I added worcestershire sauce, fish sauce, granulated beef broth and fresh ground black pepper.
The steak of choice was a Wagyu hanging tender, which was marinated for 24 hours.
The recipe calls for condiments of puréed kimchi and a ginger-scallion concoction, which included oil (olive), sherry vinegar and a pinch of salt.
Plain white rice is also called for, but that was too boring, so I used jasmine rice cooked in coconut juice which got infused with jasmine green tea.
The hangar steak was patted dry and cooked caveman style for 2 minutes per side. I was going for a rare temp.
Butter leaf lettuce got a good rinsing and dinner was served.
Hangar steak has a unique, deeply rich, beefy flavor and the various components of the marinade only helped to accentuate this fact. The puréed kimchi provided a nice level of heat and an overall earthy, funkiness to the dish, to which the ginger-scallion mix provided a tart, sharp bite. The green tea coconut jasmine rice was on par with the beef. The taste of green tea paired well with the floral notes of jasmine and the natural sweetness of the coconut. This recipe is definitely a keeper. Very good eats.
Comments
Amazing cook
Another beautiful cook. Sounds and looks delicious.
I think I want you to cook me the last meal I will ever eat.
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Now that's a quality cook! I'm really interested in that rice... I've made all of zero recipes from the Momofuku cookbook except his Samm & Scallion sauces, which I use all the time now. I'm going to have to change that.
You Are Killing Me....Just for Contrast, a couple Rib Eyes I did
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
^^^^ looks like my dad's hamburger steak growing up.
@lkapigian Ummm. What happened there? Were adult beverages involved?
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Momofukme that looks good.
I'm thinking that was a possibility
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
Very nice!
That looks AWE-SSAM! 😁
I made David Chang’s bo (pork) ssam recently and it didn’t call for a marinade. I’d like to try it, because it sounds like it would only make it better.
outstanding!
...remind me never to piss you off...
Dang fine looking cook!
Judging from the label, the price was right! 😬
Mini 2009
Uhmmm... are you adopting by any chance?
"I've made a note never to piss you two off." - Stike
@nolaegghead We are two peas in a pod. I thought the same thing about that shot when sorting through the pictures, lol.
@marysvilleksegghead The price was most certainly not right. Not by a long shot. I was eager to give it a try as I've only had hangar steak once before.
@JohnInCarolina Eh, I've been thinking about adopting a puppy since I've never had a dog and I miss having a pet. No plans for any humans, though, lol.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Another great cook. With this (and perhaps others that I missed) your descriptions of the side dishes were incredible. Your kitchen/spice racks have got to be very oversized to contain all you work into your creative cooks. Wow, just wow.