Wednesday, March 24, 2010

Marinated Flank Steak Ssam

Yesterday, I pulled a flank steak out of the freezer and marinated it in yet another Momofuku recipe.  The original calls for hanger steak, but it's freezer week.  With the flank steak, I sliced it in half length wise before marinating.  After grilling 2-3 minutes per side, let the steak rest for at least 5 minutes.  Cutting into it too soon will cause the excellent juices to escape.
Accompaniments are similar to that of the Bo Ssam.  Butter lettuce would have been better, but I had iceberg, which worked out fine.  That ginger scallion sauce... I made a larger batch this time as it is so good on so many things.   The cookbook reads, "..know that you need ginger scallion sauce on your noodles, in your fridge, and in your life."  I welcome it with open arms.
For the pureed kimchi, I bought a jar of kimchi and pureed it.  Simple.  
We are in love with my ssam sauce.  My version of it, which is probably not ssam sauce at all, is a combination of Korean hot pepper paste with Sambal Oelek chili paste along with sherry vinegar and vegetable oil.  The Momofuku recipe calls for ssamjang (fermented bean and chili paste) and kochujang.  Whatever mine is, I'm thinking about bottling it.  
I really love the lettuce wrap.  It makes everything taste a little more refreshing.  As we ate, we decided that pretty much anything could be wrapped in lettuce with these sauces and we'd love it.  Every component of this meal had its own distinct character, yet when combined, became a well married symphony of flavors.  


Oh, and I have to add, the lovely dish with the rose and petals are compliments of Stella and her pottery class.  She gave it to me last night beaming and saying, "it will probably wind up in your blog, won't it?"  

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