Instructions

01
In a bowl, whisk together soy sauce, Gochujang, mirin, 2 teaspoons sesame oil, brown sugar, 2 tablespoons rice vinegar, garlic, and ginger for the marinade.
02
Pat the filet mignon dry and place in a shallow dish. Rub all sides with half the marinade. Reserve the rest for glazing later. Cover and refrigerate for at least 20 minutes (up to 2 hours).
Herb says
Marinating short, but not too short, the salt and sugar help the flavors move quickly into the surface, but filet is delicate, so don’t overdo it.
03
Meanwhile, in a separate bowl, combine carrot, daikon, remaining 1/4 cup rice vinegar, granulated sugar, and 1/2 teaspoon kosher salt. Toss well to coat. Let this mixture sit for at least 20 minutes, stirring once or twice.
Herb says
Quick pickling makes vegetables crisp and bright, the acid balancing out the rich steak.
04
Preheat a grill (charcoal preferred) or grill pan to high. Brush grates lightly with oil.
05
Remove steaks from marinade and pat off excess (don’t wipe clean, leave a thin coating for flavor). Grill 3 to 4 minutes per side for medium-rare, basting with reserved marinade in the last minute. Rest steaks on a plate, loosely tented with foil, for 5 to 10 minutes.
Herb says
Never skip the rest, juices redistribute in the meat, not on your plate.
06
Drain the pickled vegetables and toss with scallions and remaining 2 teaspoons sesame oil in a bowl.
07
Slice filet mignon thinly across the grain. Arrange on a platter with lettuce leaves, pickled salad, and a sprinkle of sesame seeds. Serve family style, letting each person assemble their own lettuce wraps.
Herb says
The ssam format means hands-on eating and maximum flavor per bite. You’re officially authorized to play with your food.
08
Add extra Gochujang or a drizzle of sesame oil if desired, and season everything with a little more kosher salt to taste.

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Ingredients

Instructions