This Korean/Argentine fusion is an explosion of flavours and great fun to share with company.
Prep time: 20 mins & 24 hours to marinate steak for maximum deliciousness. Serves 4 to 6 ppl
3/4 cup aged cabbage kimchi
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
½ cup kimchi juice
2 tbsp. minced garlic
1 tsp. kosher salt
Blend together above ingredients in a food processor until it reaches a smooth consistency.
1 (1½ pound) skirt or flank steak
2 tsp. freshly ground black pepper
2 tsp. kosher salt
After the steak has marinated for 24 hours, take it out of the fridge, discard the marinade and pat the steak dry to remove as much of the marinade as possible.
2 tbsp canola oil
Whole pieces of assorted lettuce leaves, separated, washed and dried
2 cups Cabbage Patch Kimchi, chopped for serving
Heat the canola oil in a cast-iron skillet over high heat until it shimmers. Add the steak and cook for 4 to 5 min on each side, or to preference. A nice crust on the steak makes it more delicious. Let the steak rest 10 minutes before cutting thinly against the grain.
Arrange lettuce leaves on plate, add rice and beef, then drizzle with ssamjang sauce and top off with kimchi. Eat with your hands for the maximum Korean experience!
Modified with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun, copyright 2012.