Go to the Recipe: Ssamjang Steak, With Chef Gregory Gourdet
Are those numbers for the marinade correct??? Thats a lot of soybean paste
Good question -- I'm wondering the same thing!
It is. Seriously.
That's after the marinade.
And somewhat reduced because I started with a 500 gram box of paste. The recipe calls for 600. Any thoughts for other uses? Wonder how it keeps....
EVERYONE...PLEASE....For the love of god... unless you're feeding an army....cut this recipe by 4. It makes SO MUCH!!
Yep have to agree with the other posters 600 g
Doenjang (fermented soybean paste)
600 g
Gochujang (red chili paste) is two small tubs each of the paste , maybe 60 and 60 not 600?
I suppose it is more than one KG of steak though.
Love the Korean spin on cooking !
Both pastes keep forever in the fridge as long as they haven't been contaminated by dirty utensils..
Not sure how long when mixed and other ingredients added.
Wonder if chef steps prefers a certain brand ?
Made this tonight , took the amounts and went with 1/10 for the sauce , turned out splendid with plenty of sauce left over for two decent sized ribeyes .
The recipe worked perfectly - made a lot but we will put the leftover to use! So yummy.150 gDoenjang (fermented soybean paste)150 gGochujang (red chili paste)
I think they must have updated the recipe for a smaller amount - now it reads:
150 gDoenjang (fermented soybean paste)150 gGochujang (red chili paste)
This amount worked great for 3 pounds of steak with some leftovers for bowls during the week.
Delicious. finished it over a weber chimney starter. looking forward to cooking more of chef Gourdet's recipe's.
This is really a good dish. I couldn't find the doenjang so substituted a red miso paste. It was a big hit at the table, and I suspect if the marinade sat for a day in the fridge before use, the flavors would meld better. But I would definitely make it again.
How spicy was this dish? My husband doesn't handle heat well and I would really like to make this, it looks delicious.
140 g of Grapeseed oil, plus more for grilling and 140 g of Green onion for garnish? Must be a leftover after the initial fix...
This was my first cook with Joule. I'll be making it again.
Anyway we can scale the ingredients by volume instead of weight?
Volume doesn't tell you useful about your ingredients for non-liquid ingredients. Some people pack ingredients different that others, that's why people use weight.
Great recipe (the ssamjang is definitively the star, I could put it on everything). I cooked the entire thing on the BBQ.
Soo good!
