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.
Mix beef tenderloin with sesame oil and garlic and chilli Olsson salt rub and marinate for a couple of minutes.
For radish sangchae thinly cut radish into matchsticks and mix with sea salt and leave.
For spinach namool wash and blanch, squeeze out access water, thinly slice and mix with seasonings, season to taste.
For beansprout namool blanch beansprouts and squeeze out access water, mix with shallots and seasonings, season to taste.
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.
For the radish sangchae wash the radish once to twice to remove salt, add seasonings and season to taste.
For ssamjang mix all ingredients together and add water to thin down.
Wash baby gem leaves, slice tenderloin and add to lettuce leaf with ssamjang and vegetables.
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