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Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce

Australian Gourmet Traveller recipe for Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce

By Emma Knowles
  • 50 mins preparation
  • 10 mins cooking plus marinating, resting
  • Serves 6
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Korean-style barbecued skirt steak ssäm with ginger and spring onion sauce
David Chang's Momofuku empire has brought the joys of ssäm wrapping to the masses. Our version here has been inspired by the American chef. You'll need to begin this recipe a day ahead.


  • 300 ml apple juice
  • 100 ml light soy sauce
  • 50 ml lemon juice
  • 4 spring onions, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 20 gm ginger, coarsely chopped (4cm piece)
  • 2 tsp sesame oil
  • 6 skirt steaks (about 200gm each)
  • For drizzling: grapeseed oil
  • To serve: steamed rice and butter lettuce leaves
Ginger and spring onion sauce
  • 2 tbsp roasted sesame seeds
  • 1 garlic clove
  • 6 spring onions, thinly sliced
  • 60 ml grapeseed oil (¼ cup)
  • 1 tbsp rice vinegar
  • 1 tbsp finely grated ginger
  • 100 gm doenjang (see note) (⅓ cup)
  • 2½ tbsp gochujang (see note)
  • 3 garlic cloves, coarsely chopped
  • 2 golden shallots, coarsely chopped
  • 2 spring onions, coarsely chopped
  • 2 tbsp rice wine
  • 2 tsp sesame oil
  • 2 tsp caster sugar


  • 1
    Process apple juice, soy sauce, lemon juice, spring onion, garlic, ginger and sesame oil in a food processor until smooth (1-2 minutes), transfer to a non-reactive container, add steaks, cover and marinate, turning occasionally, overnight.
  • 2
    Meanwhile, for ginger and spring onion sauce, pound sesame seeds, garlic and 1 tsp sea salt to a paste in a mortar and pestle (2-3 minutes), transfer to a bowl, then add spring onion, oil, vinegar, ginger and a pinch of sugar, stir to combine and refrigerate until required.
  • 3
    For ssämjang, process ingredients to a smooth paste in a food processor and refrigerate until required.
  • 4
    Preheat a barbecue or char-grill pan to high heat. Remove steaks from marinade, drizzle with a little oil and barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes). Transfer to a tray to rest for 10 minutes then thinly slice. Serve with ginger and spring onion sauce, ssämjang, steamed rice, and lettuce leaves for wrapping.


Note Doenjang, a Korean soy bean paste, and gochujang, a Korean chilli paste, are available from Asian grocers. This recipe is from the January 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Succulent young Yarra Valley syrah. Drink suggestion by Max Allen

  • undefined: Emma Knowles