Recipe
Korean Grilled Rib-Eye Steak with Ssamjang
Charred rib-eye steaks marinated with soy, ginger and gochujang, served with crisp lettuce, spring onions and a spicy Korean-style dipping sauce for an easy, high-protein dinner.
Ingredients
Method
30 mins prep10 mins cook40 mins total
Whisk the soy sauce, sesame oil, garlic, ginger, gochujang and brown sugar in a bowl. Set aside 3 tablespoons for the sauce, then add the steaks to the remaining marinade and turn to coat. Marinate for at least 30 minutes.
Pour the reserved marinade into a small pan and simmer for 2 to 3 minutes, until bubbling and slightly thickened. Keep it warm for serving.
Heat a griddle or heavy frying pan until very hot. Lift the steaks from their marinade and lightly oil the cooking surface.
Griddle the steaks for 3 to 4 minutes per side for medium-rare, or longer to your liking. Cook the spring onions beside them until lightly charred.
Rest the steaks for 5 minutes, then slice across the grain. Serve with the lettuce leaves, charred spring onions, toasted sesame seeds and the simmered ssamjang-style sauce.
Notes
Marinate the steak for at least 30 minutes, or overnight for deeper flavour. Reserve some marinade before adding the raw beef, then simmer it until bubbling before serving as the dipping sauce.
About this recipe
These Korean-inspired grilled rib-eye steaks are marinated in light soy sauce, sesame oil, garlic, ginger, gochujang and brown sugar. The mixture seasons the beef deeply while helping it caramelise quickly over a very hot griddle, giving the thin steaks a savoury crust without drying them out.
Serve the sliced steak with charred spring onions, cool lettuce leaves and a spoonful of a separately reserved, gently simmered ssamjang-style dipping sauce. The combination is bold, fresh and quick to finish once the steak has had time to marinate, making it ideal for a relaxed weekend meal or an impressive midweek supper.
