Modu Recipes

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.

🙋 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.

Ingredients needed 🛒2 servings

  • Thick steak cut beef, as needed
  • Salt, to taste
  • Pepper, to taste
  • Steak seasoning, to taste
  • Olive oil, generous amount
  • A handful of chamnamul
  • 1/2 onion
  • 1/3 zucchini
  • 1/2 green onion
  • 2-3 white mushrooms
  • 5-6 cloves whole garlic
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • A pinch of seasoned salt
  • A pinch of crushed pepper

Recipe 🍳

  1. Fill the electric rice cooker with water and press the keep-warm button. Let it preheat the interior for about 30 minutes.
  2. Place the thickly sliced beef in a zipper bag and season with salt, pepper, steak seasoning, and olive oil.
  3. Submerge the zipper bag in water to completely remove the air, then seal tightly.
  4. Place the bag in the preheated rice cooker on keep-warm mode and sous-vide for 1 hour and 30 minutes.
  5. In a food processor, combine chamnamul, olive oil, onion, honey, lemon juice, minced garlic, seasoned salt, pepper, and crushed pepper, and blend to make the chamnamul chimichurri sauce.
  6. Remove the sous-vide beef from the bag and sear it in a very hot pan until the surface is golden brown and crispy.
  7. In the same pan used for the beef, cook the onion, zucchini, green onion, white mushrooms, and whole garlic. Use a torch to lightly char the surface of the vegetables for a smoky flavor.
  8. Slice the finished steak into bite-sized pieces, plate with the garnish vegetables, and serve with the chamnamul chimichurri sauce.
  1. Preheat the rice cooker on keep-warm, place the seasoned beef in a zipper bag, remove air, and sous-vide for 1 hour 30 minutes.
  2. Blend chamnamul, onion, olive oil, lemon juice, etc., in a food processor to make the special chimichurri sauce.
  3. Sear the sous-vide beef in a pan, cook the vegetables in the leftover oil, and serve with the sauce.

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.

Shop ingredients on Coupang(Ad)

BeefChamnamulOnionZucchiniGreen onionWhite mushroomsWhole garlicOlive oilLemon juice
Ttukdak Hyung's Chamnamul Chimichurri Steak | 모두의 레시피