Ssamjang Steak Salad
Ssamjang, not a spelling error is an amazing spicy umami rich paste that is used in Korean cuisine a lot. This salad is a bit of a mixer with the ssamjang being the steak marinade and dressing of the salad. I did use other non traditional herbs in the salad due to the fact I love them! But it is also about availability of course.
I couldn't find some of the ingredients that are traditionally used in ssamjang (Doenjang or Korean fermented soybean paste for example.) So I have tried to recreate as close to it as possible. Having said that, no complaints, completely delish and we will be making it again.
I have a fantastic Asian grocery store or three nearby, and I suggest they are your first port of call for a lot of these ingredients. Anyway, I hope you enjoy this as much as we did...we have trotted out the old sous vide method, that doesn't require a Thermomix 6. You can do it with any of the Thermies or off brand thermal blenders as well.
Enjoy my lovelies, it is more-ish.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 scotch fillet steaks, your choice of size
- water for sous vide
The Ssamjang Bit
- 3 garlic cloves
- 50 Grams fresh ginger
- 1 shallot
- 1 red chilli sliced into big pieces
- 150 Grams brown miso paste (doenjang substitute)
- 2 Tablespoons coconut sugar
- 10 Grams sesame oil plus some more
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon gochujang powder (often sold as Korean red chilli powder)
- 80 Grams fresh lime juice
- pink salt flakes if needed BUY
- I used a bag of purchased colourful coleslaw, but you can use any greens or other veggies you wish
- 1/2 cucumber, thinly sliced
- 1 Handful fresh coriander or cilantro leaves picked
- 1 Handful Vietnamese mint, leaves picked
- 1 Avocado pitted, peeled and diced
- sesame seeds to garnish
- 2 limes, juice only
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.
When you are ready to eat, place 1L water into the Thermomix bowl and bring to the boil. Once boiling, place the stasher bag with steaks still in, into the Varoma and cook 10 min/Varoma/speed 3. Remove from the Varoma and empty bowl.
While steaks are 'sous viding' preheat a cast iron griddle pan or a BBQ hotplate to a very high heat. Remove the partially cooked 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 3 minutes each side should get you to medium rare.
Place all the salad ingredients into a large bowl and toss to combine. Pour the reserved marinade into a glass or jug and whisk in the lime juice and a little EVOO to taste. Drizzle over the salad. Slice the steak and sprinkle with sesame seeds. Serve on top of the salad with an additional lime wedge on the side if desired.
This is just one of our Insider recipes. Join us today and start cooking!
That's all the recipes!
No more recipes to load