Jul 14 2026
Restaurants›44 Canteen›Korean Steak Recipe

Korean Steak Recipe

Inspired by 44 Canteen
Time2h
Serves4

Flour Tortilla, Shaved Cabbage, 'Boulevard' IPA Marinated Steak, Chihuahua Cheese, Ssamjang Mayonnaise, House-Made Cucumber Kimchi, Toasted Sesame Seeds, Cilantro

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Ingredients

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Main Ingredients

Marinated Steak

Ssamjang Mayonnaise

Cucumber Kimchi

Shaved Cabbage

Method

Preparation of Cucumber Kimchi

  1. 1

    Make the Cucumber Kimchi

    In a bowl, combine the thinly sliced cucumber with salt. Let it sit for 30 minutes to draw out moisture.

  2. 2

    Mix Kimchi Ingredients

    After 30 minutes, rinse the cucumbers under cold water and drain well. In a separate bowl, mix the rinsed cucumbers with minced garlic, gochugaru, sugar, and vinegar. Mix thoroughly and let it sit in the fridge for at least 1 hour.

Marination of Steak

  1. 3

    Prepare Marinade

    In a bowl, whisk together Boulevard IPA, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper.

  2. 4

    Marinate Steak

    Place the steak in a zip-top bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight for best results.

Cooking the Steak

  1. 5

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Grill or sear the steak for about 4-5 minutes on each side or until it reaches desired doneness. Allow it to rest for 5 minutes before slicing.

Making Ssamjang Mayonnaise

  1. 6

    Combine Ingredients

    In a small bowl, mix together the mayonnaise and ssamjang until well combined. Set aside.

Assembling the Dish

  1. 7

    Prepare Tortillas

    Warm the flour tortillas in a skillet or microwave until soft.

  2. 8

    Assemble the Korean Steak Wrap

    On each tortilla, layer the shaved cabbage, sliced steak, Chihuahua cheese, a dollop of ssamjang mayonnaise, and house-made cucumber kimchi. Sprinkle with toasted sesame seeds and chopped cilantro.

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