Momofuku's marinated hanger steak ssam (Korean wrap)

via http://www.lechefsblog.com/2010/03/25/momofuku-cookbook-hanger-steak-ssam/#more-1074
http://gourmettraveller.com.au/momofukus-marinated-hanger-steak-ssam.htm

Momofuku's marinated hanger steak ssäm

Serves 6 

Hanger steak
2 cups	apple juice
½ cup	usukuchi (light soy sauce)
½	yellow onion, thinly sliced
5-6	garlic cloves, thinly sliced
1 tsp	Asian sesame oil
1 tsp	freshly ground black pepper
4	hanger steaks (225gm each)

1	Make the marinade: Combine the apple juice, soy, onion, garlic, sesame oil and pepper in a large freezer bag (or another container that will snugly accommodate the steaks and marinade) and seal and shake (or stir or whisk) to combine. Add the steaks, seal or cover tightly, and marinate in the refrigerator for 24 hours.
2	Light a good hot fire in your grill.
3	Remove the steaks from the marinade (discard the marinade). Grill for 6-10 minutes total for medium-rare, taking care to first char the two flattest sides of the steaks, which should take about 2 minutes per side. Monitor the doneness closely after that – depending on how hot your fire is, they could be cooked in 6-8 minutes. When they’re ready, remove the steaks to a platter and let them rest for at least 5 minutes. More resting time won’t hurt: you can’t overrest steak.
4	When ready to serve – sauces are made, lettuce is washed, etc – cut the steaks into 6mm-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-degree angle to the cutting board). Serve the steaks flanked by the accompaniments.

Ginger Spring Onion Sauce

 Serves 12

2½ cups	thinly sliced spring onions (greens and whites; from 1-2 large bunches)
½ cup	finely minced peeled fresh ginger
¼ cup	grapeseed or other neutral oil (I used soya oil)
1½ tsp	usukuchi (light soy sauce)
¾ tsp	sherry vinegar
¾ tsp	kosher salt, or more to taste

1

Combine the spring onions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger spring onion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed. Ssam Sauce: ·         1 T ssamjang (green container) ·         1/2 T gochujang (red container) ·         1/4 cup sherry vinegar ·         1/4 cup neutral oil Combine and serve. Accompaniments: Kimchi, pureed (Dae Jang Gum Kimchi) Ginger spring onion sauce Ssam sauce Lettuce leaves Rice Sesame seeds, roasted My Notes: I used Sukiyaki Cut Rib Eye for this recipe since the Supermarket did not carry Hanger Steak. I only used 1 cup of apple juice instead of 2 and 1/4 cup soy sauce. I also used 6 garlic cloves.  I thought that the meat needed more flavor but my son said that the accompaniments added the heat to the dish.  I served this with sesame (Perilla) leaves which my family prefers to lettuce. The Korean store on Annapolis carries all the ingredients for this dish. For my Kimchi, I prefer the one sold in the vegetable section of the Supermarket in a Tetra pak (Dae Jang Gum Kimchi) or found in the chiller section together with the bacons in Unimart (don't ask me why?). The Kimchi they sell in the Korean stores is just too spicy for my family.