Okay, I should start cooking other stuff, than David Changs Momofuku things, but I’m just hooked. Yesterday I made the Steak Ssam, but with rump steaks instead of hangar steaks, because getting hangar steaks here doesn’t seem to be possible. The most interesting thing about making the steaks was the ‘ghetto sous vide’ technique. I was thrilled about it from the first moment I read about it, but I’ll post more about it (including a pictured tutorial) tomorrow.
The Combination of beef, kimchi, rice and ginger scallion sauce is great! My whole family loved it. It’s surprisingly light and still filling.
Ingredients
2 cups apple juice
1/2 cup soy sauce, preferably usukuchi (light soy sauce), found in Asian markets
1/2 yellow onion, thinly sliced
5 garlic cloves, thinly sliced
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
4 8-ounce steaks (preferably hangar steaks, but that’s not widely available)
1 cup pureed kimchi
1 cup ginger scallion sauce
2 cups short-grain rice (sushi rice)
lettuce leaves to wrap everything in
Mix apple juice, soy sauce, onions, garlic, sesame oil and black pepper and marinate the steaks for about 24 hours each in it’s own zip lock bag. Heat oil in a grilling pan or just heat up a grill and grill steaks for about 3-5 minutes each side. Let Steaks rest for 5 minutes and serve, wrapped in lettuce leaves and topped with kimchi, scallion sauce and rice.
So as I told you yesterday, I tried out David Changs "Ghetto Sous Vide"-Technique. The technique is basically cooking the steaks in plastic bags until the whole steak reaches the desired core temperature. And I have to admit, it just ro ...
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