We know, we know. You were about to say, “Good steak doesn’t need sauce.” But you’d be missing out on an extra tasty, spicy, funky sauce if you didn’t marinate and dress your beef with homemade Korean ssamjang. Our friends at ChefSteps partnered with Portland, Oregon chef Gregory Gourdet on this recipe for sauced-up steak to make our lettuce wrap dreams come true. The steak can be ready in as little as half an hour, depending on your sous vide settings. With that in mind, the simple recipe is a perfect candidate for weeknight classics.
2 hours; serves 6
- 1.4 kilograms ribeye steak (you can also use New York, tenderloin, or T-bone)
- 150 grams doenjang (fermented soybean paste)
- 150 grams gochujang (red chili paste)
- 35 grams green onion, sliced, plus more for garnish
- 10 grams garlic, minced
- 33 grams shallots, small diced
- 35 grams ginger, small diced
- 50 grams honey
- 20 grams sesame oil
- 150 grams rice wine vinegar
- 35 grams grapeseed oil, plus more for grilling
- Sesame seeds, as needed
- Sous vide setup
- For a medium-rare steak, we recommend cooking at preheating your Joule or sous vide 129 °F / 54 °C. Your cooking time will be between 30 minutes and about 2 hours (depending on size).
- Add all the marinade ingredients (everything but beef and sesame seeds) to a bowl and whisk together until they form a fiery red sauce. This homemade ssamjang is going to do double duty as your marinade and finishing sauce.
- Season steak generously with salt and place in the bag. Coat with sauce, reserving some for dipping when you serve. Add your bag to the water with Joule or sous vide to cook.
- Get your grill ripping hot. When your steak is finished cooking, remove it from the water and drizzle with grapeseed oil. Transfer steak to the grill and leave it there until the bottom side develops a nice char, then flip and repeat on the other side. Remember, your steak is already cooked, so be careful not to sear for too long.
- Transfer steak to a plate or bowl. Garnish with reserved green onion slices and sesame seeds. Serve alongside the reserved sauce for dipping—and with white rice and lettuce wraps if desired.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee of $39. Classes include Sous Vide: Beyond the Basics, Fluid Gels, French Macarons and more!