What is the best cut of beef for making skirt steak ssam wraps?

Skirt steak is the preferred cut for ssam wraps due to its rich, beefy flavor and ability to absorb marinades well. Other suitable alternatives include flank or hanger steak, but skirt steak remains popular because of its thin texture, which cooks quickly and provides a tender bite when sliced against the grain.

How long should I marinate skirt steak for Korean ssam wraps?

For flavorful and tender results, marinate the skirt steak for at least 4 hours and up to 24 hours in the refrigerator. A longer marinade time, such as overnight, allows the soy sauce, sesame oil, garlic, and Asian pear to deeply penetrate the meat without overpowering its texture.

What sauces are traditionally served with beef skirt steak ssam wraps?

Three sauces commonly accompany these wraps: ssamjang (a blend of fermented soybean paste and chili paste), a ginger-scallion oil sauce, and a kimchi puree. Each adds a unique flavor contrast—from spicy to tangy—to enhance the grilled steak and fresh lettuce.

How should skirt steak be cooked and sliced for ssam wraps?

Grill skirt steak over high heat (around 600°F), flipping frequently to create a well-seared crust while keeping the interior medium-rare (about 125°F). After resting, slice the steak thinly across the grain in 1/2-inch strips to ensure tenderness and easy wrapping.

What fresh ingredients make the perfect beef skirt steak ssam wrap?

Use crisp bibb or green leaf lettuce leaves as the wrap base. Add thin slices of grilled steak, then top with prepared sauces like ssamjang or kimchi puree. Optionally, include quick-pickled cucumbers or fresh scallions to add crunch and brightness to each bite.

Beef Skirt Steak Ssam Wraps Recipe With Tangy Marinade

Name: beef skirt steak ssam wraps
Prep time: PT-987882H15M52S
Cook time: PT-493941H7M56S
Total time: PT-493941H7M56S
Cuisine: Korean
Ingredients: – 1½ to 3 pounds beef skirt steak; – 1 to 2 cups apple juice for marinade; – ½ cup grated Asian pear; – ½ cup light soy sauce; – ½ yellow onion; – 2 to 5 cloves garlic; – 1 teaspoon Asian sesame oil; – 1 teaspoon freshly ground black pepper; – 1 head bibb or butter lettuce; – 1 to 2 tablespoons ssamjang; – ½ to 1 tablespoon gochujang; – ¼ to ½ cup sherry vinegar; – ¼ to ½ cup neutral oil; – 2 bunches scallions; – ½ cup minced fresh ginger; – 1 cup kimchi; – Optional: quick cured cucumbers; – Flaky salt

Ingredients

– 1½ to 3 pounds beef skirt steak

– 1 to 2 cups apple juice for marinade

– ½ cup grated Asian pear

– ½ cup light soy sauce

– ½ yellow onion

– 2 to 5 cloves garlic

– 1 teaspoon Asian sesame oil

– 1 teaspoon freshly ground black pepper

– 1 head bibb or butter lettuce

– 1 to 2 tablespoons ssamjang

– ½ to 1 tablespoon gochujang

– ¼ to ½ cup sherry vinegar

– ¼ to ½ cup neutral oil

– 2 bunches scallions

– ½ cup minced fresh ginger

– 1 cup kimchi

– Optional: quick cured cucumbers

– Flaky salt

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Instructions

First Step: Prepare the Marinade and Meat
Whisk together apple juice, grated Asian pear (if using), light soy sauce, thinly sliced onion, minced garlic, sesame oil, and freshly ground black pepper in a bowl. Trim excess fat and silverskin off the beef skirt steak. Place the steak in a resealable bag or container and pour the marinade over, ensuring it’s fully coated. Refrigerate for at least 4 hours, ideally overnight for maximum tenderness and flavor infusion.

Second Step: Prepare the Sauces
For the ssam sauce, combine ssamjang, gochujang, sherry vinegar, neutral oil, and salt to taste in a bowl, mixing until smooth. Separately, thinly slice scallions and mince fresh ginger to make the ginger-scallion sauce: mix scallions, ginger, oil, soy sauce (optional), sherry vinegar, and salt. If using kimchi puree, pulse kimchi in a food processor until finely chopped.

Third Step: Prepare Optional Quick Cured Cucumbers
Thinly slice about a dozen Persian cucumbers. Toss with ¼ cup sugar and 2 tablespoons kosher salt. Let sit for 10 to 15 minutes to draw out moisture, then drain well. These cucumbers add refreshing crunch and balance to the rich flavors in the wrap.

Fourth Step: Cook the Beef Skirt Steak
Preheat a charcoal grill, gas grill, or heavy skillet to very high heat (~600°F or “very hot”). Remove beef from marinade, pat dry for good searing. Grill the skirt steak for 3 to 5 minutes per side for perfect medium-rare doneness (aim for an internal temperature of 125°F). Flip steak every 30 to 60 seconds for even browning. Let rest loosely covered for 5 to 10 minutes before slicing.

Fifth Step: Slice and Assemble Wraps
Slice steak thinly against the grain into strips about ½ inch thick. Arrange steak slices on a platter with bibb lettuce leaves, sauces, and optional quick cured cucumber slices nearby. To enjoy, place beef slice into a lettuce leaf, add ssam sauce, ginger-scallion sauce, or kimchi puree, fold into a wrap, and savor the flavor-packed bites.

Final Step: Serve and Enjoy
Serve beef skirt steak ssam wraps immediately for optimal freshness and texture. Garnish with flaky salt or extra herbs if desired. Customize sauces and add your own toppings to adapt to individual tastes and dietary needs, making it a versatile, crowd-pleasing Korean-inspired meal.

Last Step:

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Notes

🍐 Asian pear in the marinade tenderizes and adds sweetness.
🔥 Keep grilling time short to maintain juiciness and achieve a flavorful crust.
🔪 Slice steak against the grain for maximum tenderness.

Author: Brandi Oshea
Prep Time: 20 to 30 minutes
Marinating: 4 to 24 hours
Cook Time: 10 to 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Korean
Diet: Meat

Nutrition

Serving Size: 1 serving
Calories: 480–490
Fat: 23–31g
Carbohydrates: 13–37g
Protein: 33–39g