Momofuku's marinated hanger steak ssäm
“When we were thinking about putting a beef ssäm on our menu, we knew the cut would be hanger. The trick: there’s only one hanger steak on each cow, and it’s not widely available in butcher shops or supermarkets in the States. You can substitute New York strips if you’re feeling fancy. The marinade on this steak is almost exactly what my mum uses when she makes kalbi (marinated short ribs), so, like her, we use Mott’s apple juice.”
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Momofuku's marinated hanger steak ssäm
Serves
6
| Hanger steak |
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2 cups
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apple juice
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½ cup
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usukuchi (light soy sauce)
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½
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yellow onion, thinly sliced
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5-6
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garlic cloves, thinly sliced
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1 tsp
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Asian sesame oil
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1 tsp
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freshly ground black pepper
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4
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hanger steaks (225gm each)
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| Accompaniments |
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1 cup
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Napa cabbage kimchi, puréed
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1 cup
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ginger spring onion sauce
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2 cups
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short-grain rice, well-rinsed and cooked
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2-3 heads
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Bibb lettuce, leaves separated, well washed, and spun dry
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To serve:
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Maldon or other high-quality coarse sea salt
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1
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Make the marinade: Combine the apple juice, soy, onion, garlic, sesame oil and pepper in a large freezer bag (or another container that will snugly accommodate the steaks and marinade) and seal and shake (or stir or whisk) to combine. Add the steaks, seal or cover tightly, and marinate in the refrigerator for 24 hours.
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2
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Light a good hot fire in your grill.
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3
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Remove the steaks from the marinade (discard the marinade). Grill for 6-10 minutes total for medium-rare, taking care to first char the two flattest sides of the steaks, which should take about 2 minutes per side. Monitor the doneness closely after that – depending on how hot your fire is, they could be cooked in 6-8 minutes. When they’re ready, remove the steaks to a platter and let them rest for at least 5 minutes. More resting time won’t hurt: you can’t overrest steak.
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4
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When ready to serve – sauces are made, lettuce is washed, etc – cut the steaks into 6mm-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-degree angle to the cutting board). Serve the steaks flanked by the accompaniments.
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Note Reprinted from Momofuku ($65, hbk) by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House. Many of the ingredients used in these recipes are available from Asian supermarkets. Chang’s recipes have been reproduced with minor Gourmet Traveller style changes.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.
RECIPE David Chang, Momofuku, New York
PHOTOGRAPHY Courtesy of Momofuku