Raw Dry-Aged Beef Ssäm
Ssäm is a Korean lettuce wrap. Do as Dan Kern does and show off for company by using shiso (in the mint family) to serve dry-aged beef. Kicky gochujang (fermented red chili paste) will go a long way as will fresh ginger.
Raw Dry-Aged Beef Ssäm with Sesame Mayo, Ginger, Fermented Chili & Nori
Recipe by Dan Kern, 1201 kitchen
1 head Savoy cabbage (can also sub shiso or sesame leaf)
1 Piece of 8 oz. dry-aged premium quality beef, diced finely
(wagyu, prime, etc.)
1/2 tsp. mirin
1 tbsp. naturally brewed soy sauce
1 tsp. sesame + 3 tbsp. sesame
1 tsp. gochujang (fermented red chile paste)
1 small knob fresh ginger, finely diced
1 pinch Katsuobushi (smoked and dried skipjack tuna)
Olive oil, sea salt and pepper,
1 sheet nori, finely julienned
1 small shallot, thinly sliced
In a pot of boiling water. blanch whole cabbage leaves for 30 seconds and shock in ice water. Using a hole-punch, punch circular-shaped holes from the leaves, cut in half, and set aside on a paper towel.
In a bowl, mix the beef, mirin, soy sauce, 1 tsp. sesame, gochujang, ginger, Katsuobushi, olive oil, sea salt, and pepper. Set aside to come to room temp.
In a spice grinder, blitz 3 tbsp. sesame and mix with mayonnaise; add to squeeze bottle.
To assemble: Carefully place Savoy cabbage on a tray or serving plate. Spoon the beef mixture onto one side and garnish with nori and shallot. On the opposite side, a generous dot of sesame mayo. Have your guests roll and enjoy!