The flavors of Korea meet the grill in this mouthwatering beef skirt steak ssam wrap, inspired by Momofuku’s David Chang. Infused with a deeply flavorful marinade, the steak is grilled to perfection, then paired with a zesty ginger scallion sauce and a rich, spicy ssam sauce. Each bite is balanced—juicy meat, crunchy lettuce, and vibrant sauces create a perfect harmony.
This dish is ideal for casual entertaining or an adventurous weeknight dinner. It’s deceptively simple, yet feels restaurant-worthy. Don’t let the sauces intimidate you—they’re quick to make and transform everyday steak into a knockout meal. Whether you’re new to Korean flavors or a die-hard fan, this one will earn a repeat spot on your table.
Full Recipe:
For the Beef & Marinade:
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2 lb / 1 kg skirt steak (or flank/hanger steak)
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2 cups apple juice
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½ cup light soy sauce
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5 garlic cloves, minced
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½ brown onion, grated or finely chopped
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1 tsp sesame oil
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1 tsp freshly ground black pepper
Ginger Spring Onion Sauce:
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8 oz / 250 g scallions/shallots, thinly sliced
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5 g fresh ginger, minced
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4 tbsp grapeseed oil (or neutral oil)
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1 ½ tsp light soy sauce
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¾ tsp sherry vinegar
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¾ tsp salt (adjust to taste)
Ssam Sauce:
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1 tbsp ssamjang (Korean fermented bean and chili paste)
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½ tbsp kochujang (Korean chili paste)
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¼ cup sherry vinegar
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¼ cup grapeseed oil
To Serve:
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3 small heads of Bibb lettuce, leaves separated, washed and dried
Directions:
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Combine all marinade ingredients in a large bowl or ziplock bag and add the beef. Marinate in the fridge overnight, or up to 24 hours.
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Remove beef from marinade. Preheat a grill or heavy-based skillet to very high heat.
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Grill or sear the beef to your preferred doneness (medium-rare to medium is ideal). Let rest for 5–10 minutes under foil.
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While the beef rests, mix all ingredients for the Ginger Spring Onion Sauce in a bowl and set aside.
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Mix the Ssam Sauce ingredients in another bowl until smooth.
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Slice the rested steak against the grain into thin 0.2-inch (0.5cm) strips.
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Serve with lettuce leaves and both sauces on the side. To eat, wrap a slice of beef with sauces in a lettuce leaf, fold, and enjoy!
Prep Time: 15 minutes (plus marinating time) | Cooking Time: 10 minutes | Total Time: 25 minutes (active time)
Kcal: 480 kcal per serving | Servings: 6 servings
The Story Behind Momofuku’s Marinated Beef Skirt Steak Ssam
Few chefs have impacted modern cuisine with as much rebellious flair as David Chang, the mastermind behind the Momofuku restaurant empire. Known for his unapologetic, boundary-breaking approach to Korean-American food, Chang has helped redefine how we experience flavors traditionally reserved for Korean home kitchens. One of his most iconic contributions is the humble yet unforgettable Beef Skirt Steak Ssam — a dish that manages to be simultaneously rustic and refined, approachable yet wildly complex in flavor.
“Ssam” is a Korean term meaning “wrap,” and it typically involves grilled meats wrapped in leafy greens, often accompanied by a variety of sauces and condiments. Chang’s take on this traditional format blends authenticity with culinary innovation. His beef ssam is not only a homage to Korean roots but also a brilliant reinvention that has captured the hearts of food lovers across the globe.
What Makes This Recipe So Special
While at first glance this dish might appear simple — grilled steak served with lettuce and sauces — it’s anything but basic. The true magic lies in the depth of flavor developed through an Asian-style marinade, infused with ingredients like apple juice, garlic, soy sauce, and sesame oil. Skirt steak, a traditionally affordable and often overlooked cut, becomes elevated through this process. The marinade not only tenderizes the meat but also imparts a sweet, savory, and slightly smoky character that plays beautifully on the grill or skillet.
This dish exemplifies the balance of texture and flavor that’s key in Korean cuisine. The beef brings rich umami and charred notes, while the crisp, cool lettuce acts as a refreshing contrast. Two distinctive sauces — a Ginger Spring Onion Sauce and a Ssam Sauce made with fermented chili and bean pastes — complete the experience by adding complexity, heat, and tang.
What really sets this dish apart, however, is how customizable and interactive it is. Each bite can be assembled to taste — a bit more of this sauce, a bit less of that. It invites guests to play with their food, making it a fantastic dish for sharing, socializing, and savoring slowly.
The Influence of David Chang and Momofuku
David Chang launched his culinary career with a mission to challenge culinary elitism, and Momofuku was born from that ethos. His restaurants became famous not just for bold flavors, but for democratizing high-quality food — offering five-star meals in casual, even gritty environments.
With recipes like this Beef Skirt Steak Ssam, Chang has helped bring Korean flavors into the mainstream, making them accessible for home cooks and diners unfamiliar with Korean food. While traditional ssam may call for pork belly or bulgogi, his beef version is leaner, quicker to cook, and often more readily available in Western markets.
Moreover, Chang’s version simplifies but doesn’t compromise. By combining essential Korean ingredients like ssamjang and gochujang with pantry staples such as soy sauce and vinegar, he bridges the gap between traditional Korean cooking and Western home kitchens.
A Dish That Suits All Occasions
The beauty of this dish lies not only in its taste but also in its versatility. It’s equally at home on a weeknight dinner table as it is at a weekend barbecue. It can be prepped ahead of time, making it ideal for entertaining. The sauces can be made in advance and stored in the fridge for several days. The steak itself, after a long marinade, cooks up in minutes.
This makes it a go-to for busy families, foodies hosting a dinner party, or anyone wanting to spice up their usual steak night. Even better, it fits beautifully into low-carb and gluten-free diets when the sauces are adjusted accordingly. Just swap out soy sauce for tamari, and you’re good to go.
Vegetarian adaptations are also possible — the sauces pair well with grilled tofu or mushrooms, creating a similar build-your-own experience. For those looking to go beyond meat-centric dishes, this template is easy to adapt and still packs a punch.
The Flavor Profile: What to Expect in Every Bite
From the first bite, this dish explodes with layered flavor. The marinated skirt steak has an almost caramelized crust due to the sugars in the apple juice, while remaining tender inside. The Ginger Spring Onion Sauce adds a pungent freshness, cutting through the richness of the meat. Meanwhile, the Ssam Sauce contributes a deep, fermented umami flavor with a kick of spice and tang.
The fresh Bibb lettuce plays a critical role as the vessel — it adds not only a satisfying crunch but also lightens up the dish, allowing the rich sauces and hearty steak to feel balanced. Optional add-ins like pickled vegetables, rice, or even kimchi further elevate each wrap, letting diners customize their perfect bite.
It’s the kind of dish that hits every flavor note: sweet, salty, spicy, tangy, and umami. This harmony is what Korean cuisine is renowned for, and this recipe delivers it all in a compact, handheld package.
Cultural Roots with a Modern Spin
Ssam as a dish has ancient roots in Korean culture, often served at gatherings or holidays like Chuseok (Korean harvest festival). Traditionally, ssam is a communal food, centered around shared plates and interaction. David Chang’s interpretation keeps this communal spirit alive, but modernizes it for today’s kitchen and palate.
This blend of old and new, east and west, is what makes the dish so compelling. It pays respect to its origins while welcoming innovation. In today’s global food culture, where authenticity and creativity often clash, this recipe stands out as a model of respectful fusion.
Tips for Making It at Home
A few pointers can help you achieve the best results when making this at home:
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Marinate the steak overnight if possible. This allows the flavors to deeply penetrate the meat and makes it incredibly tender.
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Use a cast iron skillet or outdoor grill to cook the steak at high heat, achieving that coveted char without overcooking the inside.
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Slice against the grain to ensure the steak stays tender and not chewy.
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Don’t skip the sauces. Both the Ginger Spring Onion Sauce and the Ssam Sauce are essential to achieving the full flavor spectrum. They’re easy to prepare and truly make the dish pop.
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Keep your lettuce leaves cold and crisp. Wash and dry them thoroughly, then chill in the fridge for maximum crunch.
Conclusion: Why This Dish Deserves a Spot on Your Table
The Momofuku-Style Marinated Beef Skirt Steak Ssam is more than just a meal — it’s an experience. From the layered, bold flavors to the DIY, build-your-own format, it brings fun, interactivity, and gourmet flair to the home kitchen. It’s a dish rooted in tradition but bursting with modern culinary confidence.
Whether you’re a longtime fan of Korean food or new to its bold and vibrant palate, this recipe is a perfect entry point. It’s easy to execute, endlessly adaptable, and unapologetically delicious. And perhaps most importantly, it represents the heart of David Chang’s food philosophy — making extraordinary flavor accessible to all.
Bring it to your table once, and it’s almost guaranteed to become a regular rotation. It’s not just food — it’s flavor, culture, and creativity all wrapped in a leaf of lettuce.