Ttukdak Hyung's Chamnamul Chimichurri Steak
A recipe for sous-vide steak cooked to perfect medium-rare using the keep-warm function of a regular household electric rice cooker, paired with a Korean-style chamnamul chimichurri sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When sealing the zipper bag, slowly submerge it in water; the water pressure will naturally and completely push out the air.
- When cooking the garnish vegetables, use a torch to lightly char the surface; this adds deep smoky flavor reminiscent of restaurant cooking.
- The chamnamul chimichurri sauce balances the rich flavor of the meat, so it is recommended to make plenty to serve on the side.
Recommended for
- Those who want to enjoy perfectly cooked, tender sous-vide steak at home without any failures.
- Those preparing an elegant Western-style home party or anniversary menu to pair with wine.
- Those who want to make a unique, tangy and spicy Korean-style herb sauce for meat.
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