CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.
Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Chilli and Garlic Crusted Beef Tenderloin Ssam

 

David Ralph

by David Ralph

   Back to Blog

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

 

Click here to add Beef Tenderloin to cart.

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.

Join today
Seafood Community

We don’t see it as a membership, we see it as becoming a part of our seafood community.
Whilst being a part of this community you will:

M

Login with Email

Create a New Account

×