300 ml fresh Granny Smith apple juice
50 ml soy sauce
50 ml water
50 ml lemon juice
4 spring onions, coarsely chopped
3 garlic cloves, coarsely chopped
20 gm ginger, coarsely chopped
2 tsp sesame oil
1.2kg rump steak

For drizzling: grapeseed oil
To serve: steamed rice and butter lettuce leaves

Ginger and spring onion sauce

2 tbsp roasted sesame seeds
1 garlic clove
6 spring onions, thinly sliced
60 ml grapeseed oil (¼ cup)
1 tbsp rice vinegar
1 tbsp finely grated ginger

Ssämjang

100 gm doenjang, Korean soybean paste
2½ tbsp gochujang, Korean chilli paste
3 garlic cloves, coarsely chopped
2 golden shallots, coarsely chopped
2 spring onions, coarsely chopped
2 tbsp rice wine
2 tsp sesame oil
2 tsp caster sugar

Process apple juice, soy sauce, lemon juice, spring onion, garlic, ginger and sesame oil in a food processor until smooth (1–2 minutes), transfer to a non-reactive container, add steaks, cover and marinate, turning occasionally, overnight.

Meanwhile, for ginger and spring onion sauce, pound sesame seeds, garlic and 1 tsp sea salt to a paste in a mortar and pestle (2–3 minutes), transfer to a bowl, then add spring onion, oil, vinegar, ginger and a pinch of sugar, stir to combine and refrigerate until required.

For ssämjang, process ingredients to a smooth paste in a food processor and refrigerate until required.

Preheat a barbecue or char-grill pan to high heat. Remove steaks from marinade, drizzle with a little oil and barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6–8 minutes). Transfer to a tray to rest for 10 minutes then thinly slice. Serve with ginger and spring onion sauce, ssämjang, steamed rice, and lettuce leaves for wrapping.