Main ingredients 🥩
beef sirloin steakred curry pastessamjangcoconut creamoniongarliclemonkkwarigochu
Lee Won-il's Curry Ssamjang Sauce Steak
An ultra-special steak recipe with a unique sauce made by stir-frying red curry paste and ssamjang.
🙋 Recommended for
- ⭐ Those who want a different and intensely savory steak sauce instead of the usual ones.
- ⭐ Those who want to try the unique combination of Southeast Asian curry and Korean fermented sauces.
Ingredients needed 🛒2 servings
- beef sirloin steak 400g
- red curry paste 2 tablespoons
- ssamjang 2 tablespoons
- coconut cream 1 cup
- onion 1/2
- garlic 5 cloves
- lemon 1
- kkwarigochu 5
- cooking oil as needed
- salt a pinch
- pepper a pinch
Recipe 🍳
- Finely chop the onion and garlic and set aside.
- Heat a generous amount of oil in a pan over medium heat, add the red curry paste, and stir-fry until the oil separates and the paste becomes fragrant.
- Add the chopped onion and garlic to the fried paste and stir-fry together until the onion is translucent and sweet.
- Add the ssamjang and continue stir-frying to enhance the savory depth and flavor of the sauce.
- Once well combined, pour in the coconut cream, adjust the consistency, and simmer gently to create the base sauce.
- Grate the lemon zest and add it to the sauce for a fresh, bright aroma.
- Season the steak with salt, pepper, and oil, massage it in, then sear in a hot pan until golden brown on both sides. Rest the steak.
- Slice the steak into serving pieces, top with the prepared sauce, drizzle with lemon juice at the very end to elevate the flavors, and serve with roasted kkwarigochu.
- Prepare chopped onion and garlic.
- Stir-fry red curry paste, onion, garlic, and ssamjang in order in a pan.
- Add coconut cream and lemon zest, then simmer gently to make the sauce.
- Sear the steak, rest it, then serve with sauce and lemon juice.
Cooking tips 💡
- The curry-based sauce must be stir-fried until the oil separates and floats on top to develop deep flavor and aroma.
- The lemon juice added at the end cuts through the heaviness of the sauce and makes the flavors pop.
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