Gochugaru (hot pepper flakes)For green onion salad1 tbsp
Soy sauceFor green onion salad2 tbsp
Natural sweetener or sugarFor green onion salad1 tsp
Sesame oilFor green onion salad
1 tbsp
Sesame seedsFor green onion salad2 tsp
VinegarFor green onion salad2 tsp
Sesame oil and saltFor dipping sauce, one small bowl per person~2-3 tbspest.
Lettuce~½ headest.
Ssamjang (Korean dipping sauce)~3-4 tbspest.
Steps
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1
Trim the ribeye steak and remove excess solid fat, then cut into chunks.
2
Season the beef with salt, black pepper, and sesame oil, then mix well to marinate.
3
Prepare the green onion salad: wash the green onions, slice them thinly into threads, and soak in cold water until curled.
4
Drain and rinse the soaked green onions under running water. In a bowl, combine gochugaru, soy sauce, sweetener, sesame oil, sesame seeds, and vinegar to make the dressing, then toss with the green onions.
5
Slice or mince the garlic and green chili pepper and place in a small bowl. Prepare a small bowl of sesame oil with a pinch of salt for each diner as a dipping sauce. Wash and drain the lettuce.
6
Arrange all prepared ingredients on the table and begin grilling the beef on a hot griddle or tabletop grill.
7
Grill the beef until medium-rare, flipping halfway through. Lower the heat to medium to avoid overcooking.
8
To serve, place a piece of grilled beef on lettuce, add sesame oil with salt, green onion salad, raw garlic, and ssamjang, then wrap and eat.
PrimedTableBETA
