Beef Tataki with Ssamjang | Kim'C Recipes
Cooking Time: 15 min
Beef tataki is a method of preparing fillet beef, then the meat is lightly seared, and sliced thin. For this recipe, we’ve placed the beef tataki into lettuce wraps - Korean BBQ style - and what better way to finish off the handful of goodness with a ssamjang dip!
- 300g Steak
- Head of Red Leaf Lettuce
- Half of a Cucumber
- ⅓ Cup of Chopped Scallions
- 1 Tbsp Jookjangyeon Gochujang
- 1 Tbsp Jookjangyeon Doenjang
- ½ Tbsp Father’s Hill Whole Grain Syrup
- ½ Tbsp Chung-O Sesame Oil
- Chung-O Roasted Sprout Sesame Seeds
- Ground Black Pepper
How to Make
Wash and separate leaves of the red leaf lettuce.
Thinly slice half of the cucumber into strips.
Prepare the steak with salt and pepper.
Evenly sear your steak on a skillet for one minute on each side, it should be rare on the inside.
Let it rest on a chopping board for 5 minutes then thinly slice your fillet.
Layer lettuce, sliced cucumber, then sliced steak.
Top the dish with the chopped scallions.
Serve with a side of ssamjang sprinkled with Chung-O Roasted Sprout Sesame Seeds. Add a small spoonful on each wrap to eat in one big bite.
For Ssamjang Sauce
Ssamjang is a combination of gochujang and doenjang, this sauce is what you get at most Korean BBQ restaurants. Combine 1 tbsp Jookjangyeon Gochujang, 1 tbsp Jookjangyeon Doenjang, ½ tbsp Father’s Hill Whole Grain Syrup, ½ tbsp Chung-O Sesame Oil. Mix until all ingredients have merged and become a smooth, sticky consistency. Sprinkle Chung-O Roasted Sprout Sesame Seeds to top it off.