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by David Ralph
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.
Click here to add Beef Tenderloin to cart.
Radish Sangchae
Spinach Namool
Beansprout Namool
Ssamjang
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.
