I’m absolutely obsessed with this recipe because it combines the rich, savory flavors of perfectly roasted short rib steak with the fresh, vibrant components of ssam—all wrapped up in crisp lettuce leaves. It’s like having a mini Korean-inspired feast in every bite, bringing together the warmth of home cooking and the excitement of bold, eclectic flavors!
I adore how the deep flavors of the Momofuku Steak Ssam form a flawless balance of savory and spicy. When the boneless short rib steak is cooked to perfection—not under, not over; just seared on the outside and rare on the inside, if I had my druthers—it tastes great.
Combined with ssamjang and soy sauce and wrapped in lettuce with scallions and cilantro, it’s as close to a perfect dish as anything I can imagine.
Ingredients
Boneless short rib steak:
Succulent texture comes from the richness of protein and healthy fats.
Ssamjang:
Soybean paste, fermented to perfection, brings forth an umami explosion that enhances flavor like no other.
Its savory sweetness and deep, rich flavor profile make it the perfect building block for anything from soups to sauces to, well, anything that requires a more complex flavor foundation.
Scallions:
Provide a gentle taste of onion, combined with antioxidants and a bounty of vitamins.
Boston lettuce:
Delivers a clean, refreshing foundation—you’d never guess it’s rife with fiber and low in calories.
Toasted sesame oil:
Contributes a nutty scent and flavor; adds depth with healthy unsaturated fats.
Kimchi:
Fermented cabbage, spicy and rich with probiotics, is a support for gut health.
Ingredient Quantities
- 1 piece boneless short rib steak (about 1.5 pounds)
- 1 tablespoon vegetable oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup ssamjang (Korean seasoned soybean paste)
- 1/4 cup thinly sliced scallions
- 1 bunch fresh cilantro leaves
- 1 head Boston lettuce, leaves separated and rinsed
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Kimchi, for serving
Instructions
1. Set your oven to 450°F (230°C). Let the short rib steak come to room temperature.
2. Season the steak liberally with Kosher salt and black pepper, on both sides.
3. Vegetable oil in a large ovenproof skillet; heat it over medium-high heat until it is shimmering.
4. Brown and crust the steak by searing it for 3-4 minutes on each side.
5. Move the skillet to the oven that has been preheated and roast it for roughly 10-15 minutes, until the steak is as done as you like it (130°F for medium-rare).
6. Prepare the sauce while the steak is roasting. Combine the ssamjang, toasted sesame oil, soy sauce, rice vinegar, and sugar in a bowl. Adjust the seasoning if necessary.
7. Take the steak out of the oven and allow it to sit for 5-10 minutes before you cut into it.
8. Cut the steak into thin slices against the grain, and display the slices on a serving platter.
9. Top the sliced steak with scallions and fresh cilantro leaves.
10. Accompany the steak with leaves of Boston lettuce, ssamjang sauce, and kimchi. When serving, use the succulent steak to fill the lettuce leaves, using the sauce in tandem with the steak to craft a delicious ssam.
Equipment Needed
1. Oven
2. Large ovenproof skillet
3. Tongs
4. Meat thermometer
5. Small mixing bowl
6. Whisk
7. Cutting board
8. Sharp knife
9. Serving platter
FAQ
- What is ssamjang?Ssamjang is a sauce used in Korean cuisine that is made from a blend of several flavoring agents. The predominant flavors come from a mix of two pastes: doenjang, a fermented soybean paste, and gochujang, a red chili paste. Ssamjang also contains sesame oil, which gives it a nutty flavor and brings all the ingredients together. Additionally, onion, garlic, and green onions (or scallions) provide a base of savory flavors. Finally, sugar adds an unexpected sweetness to the sauce that doesn’t compete with its other flavors.
- Can I substitute the boneless short rib steak?You can substitute with a different cut, such as flank steak or ribeye, but be aware that times and texture might vary.
- What is the best way to cook the steak?A hot grill or a pan-seared skillet is the best place to cook a steak if you want a nice, caramelized crust. But even if you achieve that, it’s important to keep the meat at a range from medium-rare to medium on the inside.
- How do you properly serve the steak ssam?Cut the cooked steak with the grain and serve with separate bowls of ssamjang, cilantro leaves, lettuce, and kimchi. Wrap pieces in lettuce with desired toppings and enjoy.
- What’s the purpose of the toasted sesame oil and soy sauce mixture?The flavor-packed combination makes a dipping sauce that tastes wonderful with the rich steak and the fresh crunch of the lettuce wraps.
- How should I store leftovers?If you have any cooked steak left over, it should be tightly wrapped in aluminum foil or an airtight container and placed in the refrigerator, where it will keep for up to 3 days. Anything else—lettuce, for instance—that might have been part of the fresh ingredients in your steak salad should be stored separately.
- Can I make this recipe without kimchi?Kimchi gives the traditional method a spicy and tangy kick, but you can omit it or use another pickled vegetable instead.
Substitutions and Variations
If you can’t get boneless short rib steak, use ribeye or skirt steak instead, for texture and flavor more or less the same as that of the short rib.
You can use canola oil or grapeseed oil as substitutes for vegetable oil.
When ssamjang is difficult to find, you can combine miso paste with a bit of gochujang (Korean chili paste) to create a flavor that mimics ssamjang.
You can use chives or spring onions in place of scallions.
If you can’t find Boston lettuce, you can substitute butter lettuce or romaine lettuce in its place.
Pro Tips
1. Rest the Meat: Let the short rib steak sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout the meat.
2. Proper Searing: Make sure your skillet is hot enough to produce a good sear on the steak. A well-developed crust adds flavor and texture.
3. Internal Temperature Check: Use a meat thermometer to accurately check the internal temperature of the steak. Aim for 130°F for medium-rare.
4. Slice Against the Grain: When slicing the steak, cut against the grain to ensure each piece is tender and easy to chew.
5. Customize the Sauce: Feel free to adjust the levels of ssamjang, soy sauce, and rice vinegar in the sauce according to your taste preference. A dash of lime juice can also add a nice zing.
Momofuku Steak Ssam From Chef David Chang Recipe
My favorite Momofuku Steak Ssam From Chef David Chang Recipe
Equipment Needed:
1. Oven
2. Large ovenproof skillet
3. Tongs
4. Meat thermometer
5. Small mixing bowl
6. Whisk
7. Cutting board
8. Sharp knife
9. Serving platter
Ingredients:
- 1 piece boneless short rib steak (about 1.5 pounds)
- 1 tablespoon vegetable oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup ssamjang (Korean seasoned soybean paste)
- 1/4 cup thinly sliced scallions
- 1 bunch fresh cilantro leaves
- 1 head Boston lettuce, leaves separated and rinsed
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Kimchi, for serving
Instructions:
1. Set your oven to 450°F (230°C). Let the short rib steak come to room temperature.
2. Season the steak liberally with Kosher salt and black pepper, on both sides.
3. Vegetable oil in a large ovenproof skillet; heat it over medium-high heat until it is shimmering.
4. Brown and crust the steak by searing it for 3-4 minutes on each side.
5. Move the skillet to the oven that has been preheated and roast it for roughly 10-15 minutes, until the steak is as done as you like it (130°F for medium-rare).
6. Prepare the sauce while the steak is roasting. Combine the ssamjang, toasted sesame oil, soy sauce, rice vinegar, and sugar in a bowl. Adjust the seasoning if necessary.
7. Take the steak out of the oven and allow it to sit for 5-10 minutes before you cut into it.
8. Cut the steak into thin slices against the grain, and display the slices on a serving platter.
9. Top the sliced steak with scallions and fresh cilantro leaves.
10. Accompany the steak with leaves of Boston lettuce, ssamjang sauce, and kimchi. When serving, use the succulent steak to fill the lettuce leaves, using the sauce in tandem with the steak to craft a delicious ssam.
