Skirt Steak Ssam with Kimchi Puree Chimichurri

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

Photo by Jessica Emin

Photo by Jessica Emin

Chimichurrri Marinade

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
Steamed rice
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. 

Red Curry Mussels with Kimchi

This quick and easy to prepare recipe will please the most discerning palates.

Prep time: 15 min.  Serves 4-6.

Photo Credit: Jessica Emin

Photo Credit: Jessica Emin


  • 1/4 cup unsalted butter

  • 4 tablespoons peeled, finely grated fresh ginger

  • 4 large garlic cloves, minced

  • 4 tablespoons red curry paste

  • 1 cup finely chopped napa cabbage kimchi, plus additional for garnish

  • 2 (14-ounce) cans coconut milk

  • 1/2 cup white wine

  • 4 pounds mussels, rinsed and scrubbed*

  • 1/4 cup kimchi juice

  • 2 bunches of enoki mushrooms

  • 500 grams of pancetta

  • 1/4 cup finely chopped green onions (about 2 green onions) as garnish

*For a vegetarian option, substitute mussels for 1 pkg firm tofu


In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ginger and garlic and cook for about 1 minute. Add the curry paste and kimchi and cook, stirring, for another minute. Stir in the coconut milk and wine and bring the mixture to a simmer. 

Add in pancetta, enoki mushrooms, kimchi juice and simmer for a couple more minutes. Put the mussels in the pot and cover, reduce the heat to low and cook for 5 to 7 minutes, until the mussels open. 

Remove the pot from the heat before serving with the cover off. Top with the green onions and additional kimchi and serve in deep bowls with baguette or rice.


Modified with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun, copyright 2012.