Pear and cinnamon Nature’s Fresh hanger steak ssam with glossy rice, kimchi & shallots
4 x 250g Nature’s Fresh hanger steaks
2 cups pear juice
½ cup light soy sauce
1 brown onion, shaved
8 cloves garlic, minced
6cm piece ginger, grated
2 tsp sesame oil
sea salt flakes and freshly-ground black pepper
cooking oil spray
2 cups short grain rice
½ cup sushi seasoning
2 cups daikon, cut into fine matchsticks
kimchi, toasted sesame seeds, sliced green shallots and coriander, to serve
Combine the pear juice, soy, onion, garlic, ginger and sesame oil in a bowl, then add the steaks. Cover and refrigerate for 2 days. Drain (discarding the marinade) then season with salt and pepper. Sprinkle with cooking oil, then cook on a hot grill for 10 minutes, turning often, until medium rare.
Meanwhile, wash the rice thoroughly, then place in a saucepan with 3 cups water. Boil until craters appear, then cover, turn the heat off and stand for 30 minutes. Fold in the sushi seasoning.
Spoon the rice into bowls, carve the steak and arrange on top, then finish with daikon, kimchi, sesame seed, shallots and coriander.