Chef’s Secret Recipe: Hambak Steak
Restaurant-Quality Hambak Steak You Can Make at Home
The sole reason I share this recipe is to offer a small helping hand to aspiring restaurateurs. While this may seem like a simple recipe, I confidently share it because it’s one I’ve developed and refined over more than 10 years working as a chef. Please note that I am no longer actively working in a kitchen, so I cannot provide process or final photos. The images used are sourced. (I will promptly delete or revise if any issues arise.) My aim is to assist those starting restaurants through this platform, so please use this recipe as a reference for your culinary endeavors!
Hambak Steak Ingredients- 500g Ground Pork (ensure all sinew is completely removed)
- 500g Ground Beef
- 4 Tbsp Minced Garlic
- 2 Large Eggs
- 1 cup Breadcrumbs
- 4 tsp Grated Parmesan Cheese
- 1 tsp Salt
- 1 tsp White Pepper
- 1 tsp Dried Basil Flakes
- 1 tsp Plum Syrup (Maesil Cheong)
- 1 tsp Sake or Mirin
Cooking Instructions
Step 1
First, place the ground pork in a large bowl. Carefully go through it by hand to remove any sinew or tough connective tissues. This step is crucial for ensuring a tender texture in your steak.
Step 2
Add the ground beef to the pork with the sinew removed. Knead the mixture as if you were kneading dough, combining the two types of meat until they begin to stick together.
Step 3
Once the meats are partially combined, add the breadcrumbs. Continue kneading until the breadcrumbs are fully incorporated and no longer visible. The breadcrumbs help absorb moisture and contribute to a softer consistency.
Step 4
After kneading for a bit, add all the remaining ingredients: minced garlic, eggs, grated Parmesan cheese, salt, white pepper, basil flakes, plum syrup, and sake (or mirin). Mix by folding the ingredients into the meat mixture rather than vigorous kneading. Focus on evenly distributing all the components.
Step 5
Continue to knead the mixture until it forms a cohesive mass and the moisture has been absorbed, ensuring no liquid is present. While kneading, press down firmly to remove as much air as possible. Once well-mixed, wrap the mixture tightly and refrigerate for at least half a day to a full day. This resting period allows the flavors to meld, resulting in a richer and more delicious Hambak Steak.
