Striker Chef's Ssamjang Cream Sauce Pork Steak

Name: Striker Chef's Ssamjang Cream Sauce Pork Steak
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pork steak 1 piece; Salt, to taste; Pepper, to taste; Ghee (or regular butter) 2 tablespoons; Whole garlic cloves 10 cloves; Ssamjang 1 tablespoon; Heavy cream 0.5 cup; Chopped green onions 1 handful

A dish featuring tender and moist pan-seared pork steak served with a unique special sauce made from ssamjang and heavy cream.

🙋 Recommended for

⭐ Those looking for a unique and foolproof steak sauce for home parties or special occasions.
⭐ Those who prefer Korean-style creamy dishes that are not too rich, but savory and tender.

15 min Difficulty Normal Meat & mains

Main ingredients 🥩

Pork steak (approx. 600g)SaltPepperGheeWhole garlic clovesSsamjangHeavy creamChopped green onions

Tags 🏷️

Pork steak Fusion steak Ultimate sauce Super simple

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Pork steak 1 piece
Salt, to taste
Pepper, to taste
Ghee (or regular butter) 2 tablespoons
Whole garlic cloves 10 cloves
Ssamjang 1 tablespoon
Heavy cream 0.5 cup
Chopped green onions 1 handful

Recipe 🍳

Pat the meat dry with paper towels. Season both sides generously with salt and pepper. (If the fat layer is thick, trim some to render for cooking).
Melt the trimmed pork fat and 2 tablespoons of ghee in a pan to create a rich cooking oil.
Sear the meat over high heat, flipping approximately every 30 seconds, for about 3 minutes until golden brown on all sides. (Tilt the pan slightly to keep the oil in the center).
Remove the seared meat from the pan and loosely cover with foil to keep warm while resting.
In the same pan with the rendered fat, add the whole garlic cloves and cook over low heat until fragrant and lightly browned.
Once the garlic is cooked, add 1 tablespoon of ssamjang and sauté it in the oil, similar to stir-frying bean paste, to enhance its savory aroma.
Pour in half a cup of heavy cream and stir with a ladle over medium heat until the sauce thickens to your desired consistency.
Once the sauce has thickened, turn off the heat and stir in a handful of chopped green onions, allowing them to mix in with the residual heat.
Slice the rested pork into desired portions, arrange on a plate, and generously drizzle with the prepared ssamjang cream sauce to finish.

Pat the pork dry and season with salt and pepper.
Melt ghee and pork fat in a pan, sear the pork over high heat for 3 minutes, flipping, then let it rest.
In the remaining pan drippings, sauté garlic, then add ssamjang and stir-fry. Pour in heavy cream and reduce the sauce.
Turn off the heat and mix in plenty of chopped green onions to complete the special sauce.
Slice the rested pork, plate it, and top with the sauce to finish.

Cooking tips 💡

Thoroughly drying the surface of pork steak before cooking is crucial for achieving a good Maillard reaction and minimizing juice loss.
Sautéing the ssamjang in the oil before adding the cream is key to mellowing its strong fermented bean paste aroma and bringing out a subtle sweetness and smoky flavor.

Shop ingredients on Coupang(Ad)

Pork steak (approx. 600g)Salt Pepper Ghee Whole garlic cloves Ssamjang Heavy cream Chopped green onions

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