Ssamjang Steak
Ssamjang is a sauce in fact, and we have tried to replicate it here, it is famous throughout Korea and in Korean BBQ. Enjoy.
Ssamjang is a flavorful condiment that is commonly used in Korean cuisine. It is typically made by blending together doenjang (fermented soybean paste), gochujang (fermented red pepper paste), minced garlic, sesame oil, and sometimes other ingredients such as chopped spring onions, sesame seeds, or rice vinegar. This is my version, having tasted it a couple of times at different places. I am still seeking the flavour combo that I had at a restaurant in Melbourne that just blew all the others away. This is pretty amazing, very complex and has a depth of flavour that is quite unique.
Ssamjang is a versatile condiment that can be used in a variety of dishes beyond just Korean cuisine. It can be used as a marinade or a dip for vegetables, and it pairs well with grilled meats and seafood, fried foods, and even sandwiches. So don't throw that marinade away just yet...try some chicken or veggies with it as well!
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Need
- 2-4 scotch fillet steak
- 3 cloves garlic
- 50 Grams fresh ginger peeled and chopped
- 1 shallot
- 1-2 red chilli cut into pieces
- 150 Grams gochujang paste
- 2 Tablespoons coconut sugar
- 10 Grams sesame oil plus some more
- 3 Tablespoons rice wine viengar
- 1 Tablespoon gochujang chilli powder or use chilli powder to taste
- 80 Grams fresh lime juice
- pink salt flakes to taste BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- red chilli sliced, to serve
- fresh herbs to serve
- toasted sesame seeds to serve
- 1-2 spring onions, sliced to serve
Do
- 1
Place all the Ssamjang ingredients into the Thermomix bowl and blend 10 sec/speed 10. Scrape down lid and sides of bowl and repeat. Taste and add salt if you think it needs it. Tip into a Stasher bag (or other silicone bag that seals well) and the place the steaks into that as well. Massage the sauce into the meat and allow to marinate in the fridge for up to 24 hours.
- 2
Preheat a cast iron griddle pan or a BBQ hotplate to a very high heat. Remove steaks from the bag, reserving the juice that is in the bag. Don't put too much of this juice onto the hotplate or you will just burn the steak. Drizzle hotplate with EVOO and place the steaks directly onto it. Turn heat down and cook to your liking on both sides. Literally about 4 minutes each side should get you to medium rare. Add a little of the marinade as you cook. You can reduce any remaining marinade liquid to serve by cooking it in a small pot on your cooktop.
- 3
Rest meat for a few minutes before slicing and garnishing to taste. Drizzle with a little additional sesame oil for a finishing gloss.
- 4
Serve with steamed rice, veggies or salad of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
