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Nubiani - Korean Barbeque Steak

Chef Ji Hye Kim

Servings

4

Prep Time

30 minutes

Cook Time

20 minutes

Category

Ribeye

James Beard nominated Chef Ji Hye Kim shows how to turn a SRF Wagyu ribeye into a savory and spicy Korean feast. Ssam means “wrapped” in Korean and describes how the seasoned and thinly sliced beef is cradled in a lettuce leaf with vegetables, salad kimchi and rice.


Chef Kim suggest flexibility when selecting the lettuce and vegetables for her recipe. Shop for produce that is fresh and in season or use whatever you have on hand. Bright, crisp vegetable combine beautifully with SRF American Wagyu beef bathed in the aromatic marinade. This delicious dish does double duty as a quick midweek meal or the showcase of a weekend dinner with friends.


Nubiani - Korean Barbeque Steak

Ingredients

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    • 1 lb. Wagyu ribeye Steak

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    • 3 tablespoons soy sauce

    • 1 ½ tablespoons sugar

    • 1 tablespoon honey or rice syrup

    • 2 tablespoons scallions, finely chopped

    • 1 tablespoon garlic, finely minced

    • 1 tablespoon ginger, pureed

    • 1 tablespoon sesame seed

    • Small pinch of black pepper, ground

    • 1 ½ tablespoons sesame oil

    • 2 tablespoons pear or apple juice

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    • 1 tablespoon Doenjang (Korean soy paste)

    • ½ tablespoon Gochujang (Korean chili paste)

    • 2 teaspoons sugar

    • ½ tablespoon scallions, chopped

    • ½ tablespoons garlic, minced

    • 1 teaspoon sesame seeds

    • ½ tablespoons sesame oil

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    • Lettuce - see notes below

    • Vegetables - see notes below

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    • 1 bunch salad greens mustard greens and ramps)

    • 2 scallions or green onions

    • 3 to 5 asparagus spears

    • 1 ½ tablespoon soy sauce

    • 1 tablespoon sugar

    • 1 ½ tablespoons Korean chili flakes

    • ½ tablespoon sesame seeds

    • 1 tablespoon sesame oil

    • 1 tablespoon vinegar (sherry, rice or apple all work well)

    • Optional: microgreens for garnish

    Directions

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      1. Score the beef against the grain, ⅓ inches apart

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      1. Make the marinade by adding all ingredients in a bowl and whisk together until all sugar is dissolved.

      2. Add the marinade, meat and whatever vegetables you’d like in a gallon size ziplock bag. Close tightly, and give the meat a quick massage.

      3. Keep the bag in the fridge for about 20 to 30 minutes.

      4. Heat up your grill or your sauté pan to medium heat. If you’re using a pan, add a tablespoon of neutral cooking oil.

      5. Place the meat on the grill or the pan. Cook on one side for about 1 to 2 minutes or until the outside of the meat is browned. Flip the meat to the other side and finish cooking, for about another minute. The meat is not that thick, so once both sides are brown, it should be cooked to about medium.

      6. You can garnish with more scallions and sesame seeds. Serve with all the Korean barbecue fixings like lettuce, tender leaves of any greens, cut vegetables, banchan, ssamjang and steamed rice.

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      1. Mix all ingredients in a mixing bowl until well incorporated

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      1. Lettuce: Wash them and put them in a pretty basket or bowl.

      2. Vegetables: Arrange them on a small cutting board or in a bowl and serve with ssamjang.

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      1. Wash the salad greens well, gently spin dry or let drain over a strainer for about 10 minutes.

      2. Wash and cut asparagus on a bias into 1 inch pieces.

      3. Cut scallions into 2 inch slivers. Submerge into water for 5 minutes, take it out, gently spin dry or let drain over a strainer for about 10 minutes.

      4. In a large mixing bowl, mix soy sauce, sugar, chili flakes, sesame seeds, sesame oil, and vinegar to make the dressing.

      5. Add the salad greens, scallions and any other vegetables you’re using into the bowl with the dressing, and gently toss to dress them. Serve immediately.