I was excited to try a Momofuku recipe at home. It was a test to gauge whether or not I should buy the Momofuku cookbook. Chef David Chang really brought out the essence of Asian fusion. This recipe actually comes from Ssäm bar, one of world’s 50 best restaurants, and not Momofuku Ko, the famous two-michelin starred restaurant. It is easy and definitely worth making.
If you know of great Momofuku recipes, please share with me. I think I am ready for another!
Ssäm Bar Lettuce Wraps
from Serious Eats
- 2 cups apple juice
- 1/2 cup soy sauce
- 1/2 thinly sliced yellow onion
- 5 cloves of garlic, chopped
- 1 tsp toasted sesame oil
- 1.5lb hangar, skirt or flank steak
- 2 bunches of scallions, thinly sliced
- 1/2 cup minced fresh ginger
- 1/4 cup neutral oil
- 3/4 tsp of sherry vinegar
- 1 cup kimchi
- 2 large heads of bibb lettuce, leaves separated and washed
- 3 cups of cooked white rice
In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. Add the steak and turn to coat. Marinate for 40 minutes at room temperature (or up to a 24 hours refrigerated).
Combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Stir well to combine.
In a small food processor, process the kimchi into a puree.
Prepare a grill or heat a grill pan on high. Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut. For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.
Remove the steak to a platter and allow it to rest for a full five minutes. Slice against the grain on a 30 degree angle into 1/4-inch thick pieces.
Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.