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Chilli and Garlic Crusted Beef Tenderloin Ssam

 

David Ralph

by David Ralph

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Olsson Chilli and Garlic Crusted Beef Tenderloin Ssam with Mixed Korean Namool and Ssamjang

This Olssons Sea salt, garlic and chilli rubbed tenderloin Ssam dish is a perfect quick and fresh dinner or lunch,
The idea came from my first time trying Korean bbq and I was amazed the different components and flavours you could add to one wrap, I wanted to create a simple dish which could be prepared at home but also a dish that  was full of flavour and Korean character.

INGREDIENTS

 

Radish Sangchae

  • 50g Radish/daikon
  • 1tbs Chilli powder
  • 2 tsp Salt 2
  • 2 tbs Brown rice vinegar
  • 1 tbs Caster sugar
  • 1 Sesame leaf
  • 1tbs Sliced spring onions

Spinach Namool

  • 1 bunch English spinach
  • Salt pinch
  • Black pepper pinch
  • 1tbs Sesame oil
  • 1 tsp Roasted sesame seeds

Beansprout Namool

  • 100g Beansprouts
  • Salt pinch
  • Black pepper pinch
  • 1 tsp Roasted sesame seeds
  • 1 tsp Sesame oil
  • 1 tbs Sliced spring onions

Ssamjang

  • 2 tbs Ssamjang
  • 1 tsp Roasted pumpkin seeds
  • 1 tspnRoasted sunflower seeds
  • 1 tsp Fried schallots
  • 1 tbs Roasted chopped almonds
  • Water To bind

METHOD

 

Step 1

Mix beef tenderloin with sesame oil and garlic and chilli Olsson salt rub and marinate for a couple of minutes.

Step 2

For radish sangchae thinly cut radish into matchsticks and mix with sea salt and leave.

Step 3

For spinach namool wash and blanch, squeeze out access water, thinly slice and mix with seasonings, season to taste.

Step 4

For beansprout namool blanch beansprouts and squeeze out access water, mix with shallots and seasonings, season to taste.

Step 5

Heat a pan and gently turn and seal tenderloin for 1 minute each side until rare to medium rare, rest for a couple of minutes.

Step 6

For the radish sangchae wash the radish once to twice to remove salt, add seasonings and season to taste.

Step 7

For ssamjang mix all ingredients together and add water to thin down.

Step 8

Wash baby gem leaves, slice tenderloin and add to lettuce leaf with ssamjang and vegetables.

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