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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat. Ingredients:
12 ounce flank (or hanger) steak |
1 large onion, sliced |
6 cloves garlic, chopped |
1 tablespoon chopped ginger |
1/2 cup low-sodium soy sauce |
1/4 cup apple juice |
2 tablespoons lemon juice |
2 teaspoons dark (toasted) sesame oil |
4 1/2 teaspoons sugar |
1 large bunch scallions, finely chopped |
2 red chiles, seeded and thinly sliced |
3 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
1 teaspoons dark (toasted) sesame oil |
vegetable oil cooking spray |
1 1/2 cups cooked brown rice |
3 tablespoons soybean paste (preferably ssämjang) |
1 1/2 heads bibb lettuce, leaves separated |
Directions:
1. Place steak in a 6 x 9 baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
2. Nutritional analysis per serving: 324 calories, 9.1 g fat (2.8 g saturated), 34.5 g carbs, 4.4 g fiber, 26 g protein Nutritional analysis provided by Self
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