Beef Steak with Namul: A Harmonious Blend of Korean Flavors and Classic Steak
(Woosong University) Beef Steak with Namul
Do you love Korean food but sometimes crave a special steak dinner? This recipe is a creative fusion, bringing together the best of Korean cuisine and a classic steakhouse experience. We’ve paired tender beef steak with a zesty, sweet-and-sour seasoned namul (Korean seasoned vegetable dish) and a rich omja (five-flavor berry) doenjang (soybean paste) sauce. This combination offers a delightful surprise, reminiscent of enjoying a fresh ssam (Korean lettuce wrap), creating a truly memorable culinary collaboration.
Main: Beef Steak- 170g Beef (sirloin or tenderloin), suitable for steak
- 50g Red wine (for searing the steak)
- Pinch of salt
- Pinch of black pepper
- 1 sprig of fresh dill (for aroma)
- 1 sprig of fresh thyme (for aroma)
- 1 cup Olive oil (generous amount)
- 2 Asparagus spears
- 1 Tbsp Butter
Special Sauce: Omja Doenjang Sauce- 2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Omja syrup (for sweet and sour notes)
- 2 Tbsp Toasted perilla seed powder (for nutty flavor)
- 1 Tbsp Perilla oil (for subtle aroma)
- 1 Tbsp Mirin (to remove gaminess and add umami)
Garnish: Sebal Namul Salad- 120g Fresh Sebal Namul (sea purslane), washed
- 1/4 Onion
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Maesil syrup (Korean plum syrup, for sweetness)
- 2 Tbsp Vinegar (for tanginess)
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce (or guk-ganjang, Korean soup soy sauce)
- 1 Tbsp Cheongju (rice wine, or mirin)
- 1 Tbsp Toasted sesame seeds
- 1/4 Carrot
- 1/4 Cucumber
- 2 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Omja syrup (for sweet and sour notes)
- 2 Tbsp Toasted perilla seed powder (for nutty flavor)
- 1 Tbsp Perilla oil (for subtle aroma)
- 1 Tbsp Mirin (to remove gaminess and add umami)
Garnish: Sebal Namul Salad- 120g Fresh Sebal Namul (sea purslane), washed
- 1/4 Onion
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Maesil syrup (Korean plum syrup, for sweetness)
- 2 Tbsp Vinegar (for tanginess)
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce (or guk-ganjang, Korean soup soy sauce)
- 1 Tbsp Cheongju (rice wine, or mirin)
- 1 Tbsp Toasted sesame seeds
- 1/4 Carrot
- 1/4 Cucumber
Cooking Instructions
Step 1
[Marinate the Steak] Pat the beef steak dry with paper towels. Season generously with olive oil, salt, and black pepper. Add the dill and thyme sprigs to infuse aroma. Let it marinate for about 10 minutes.Step 2
[Prepare Asparagus] Trim the tough ends of the asparagus. Using a vegetable peeler, thinly peel the outer layer of the stalks to ensure tenderness. (Peel about one-third of the way up the stalk).Step 3
[Sear the Steak] Heat a pan over high heat. Add a generous amount of butter and olive oil. Place the thyme and dill sprigs in the pan and pour in the red wine, letting it simmer briefly to cook off the alcohol aroma.Step 4
[Cook the Steak] Carefully place the marinated beef steak into the hot pan. Cook according to your desired doneness. (For medium-rare, about 2-3 minutes per side). Searing the steak well on all sides is key to locking in the juices.Step 5
[Cook Asparagus] While the steak rests, briefly blanch the prepared asparagus in boiling water. Then, in the same pan used for the steak, melt some butter and sauté the blanched asparagus until lightly browned and tender-crisp. The slight bitterness and buttery flavor complement the steak beautifully.Step 6
[Wash Sebal Namul] Rinse the fresh sebal namul thoroughly under cold water to remove any dirt or grit. Drain well in a colander; excess water can make the salad taste diluted.Step 7
[Julienne Vegetables] Finely julienne the onion, carrot, and cucumber. These colorful vegetables add visual appeal and a fresh crunch to the dish.Step 8
[Make Namul Dressing] In a bowl, combine the gochugaru, maesil syrup, vinegar, minced garlic, soy sauce, cheongju, and toasted sesame seeds. Mix well to create the flavorful dressing.Step 9
[Toss the Namul] Gently add the drained sebal namul and julienned vegetables to the dressing. Toss carefully with your hands, avoiding crushing the delicate namul, to ensure even coating. Over-mixing can make the vegetables soggy.Step 10
[Prepare Omja Doenjang Sauce] In a small bowl, place the doenjang. Gradually whisk in the omja syrup, a little at a time, until a smooth, lump-free sauce forms. Adjust the amount of omja syrup to suit your preference for sweetness and tanginess.Step 11
[Finish the Sauce] Stir in the nutty perilla seed powder, fragrant perilla oil, and mirin for a balanced flavor. Mix until all ingredients are well combined. This rich and flavorful omja doenjang sauce is ready to be served with your steak and namul.
