Hambak Steak a.k.a. Salisbury Steak #SundaySupper

Hambak Steak | www.kimchimom.comSalisbury steak was a dish created by a physician by the name of James Salisbury as part of his low-carbohydrate fad diet dating back to the late 1800’s. It was typically served with a brown sauce or gravy. When I think of Salisbury Steak, Swanson’s Hungry-Man Dinner comes to mind. As kids, commercials were practically the truth, and those Hungry-Man ads got me (and I’m sure my brother) hook, line, and sinker. I think my mom bought these “delicacies” for us twice after giving into our whiny pleas. My brother and I just savored the mushy brown patty swimming in a pool of  salty brown gravy with a side of mealy mash and mushy green pellets. Oh, and we can’t forget the indiscernible mound that was called dessert. Yum! Suffice it to say, that was the last time I had Salisbury Steak.

istockphoto.com

istockphoto.com

Salisbury steak made it around the world to the casual eateries or cafes of South Korea. It is better known as hambak steak and is typically served with a side of rice, potato salad, creamy coleslaw or a small salad of iceberg lettuce and shredded carrots. Any combination of the sides with hambak steak is a winner for me. Even a double whammy of carby sides of rice and potato salad is perfection. In Japan, they call this dish hanbagu steak. In Hawaii, the patty is served over a bed of rice and topped with a sunny side egg and called a loco moco. And if you want to get really wild and crazy, serve it on a bun and call it a hamburger.

Notes: If you have tonkatsu sauce, you can certainly substitute the sauce in place of the Worcestershire sauce and omit the soy sauce. Tonkatsu sauce is a sweeter, tangier, and thicker version of Worcestershire sauce. My dear friend, C. T. Schiffer, recommends serving a tonkatsu aioli – a mixture of tonkatsu sauce and Kewpie mayonnaise – with the hambak steak instead of the gravy. 

Hambak Steak

Makes 8 patties

For the patties:

1 pound ground beef
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 egg, beaten
1 onion, finely minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
2 Tablespoons ketchup

For the Gravy:

2 cups beef broth
1/4 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon corn starch

1 – In a large bowl, mix together the ground beef, panko, garlic, egg, onions, Worcestershire sauce, soy sauce, and ketchup. Roll up your sleeves, get some food-safe gloves on, and get your hands into the bowl. Mix until blended well.

2 – Divide the mixture into 8 equal portions and shape into oval patties about 1/2-inch thick.

3 – Heat a couple of tablespoons of cooking oil in a skillet over medium to medium-high heat.

4 – Cook patties until browned, about 4 minutes. Flip the patties and cook patties until browned, about another 3-4 minutes.

5 – Remove the patties and set aside on a plate.

6 – Reduce heat to medium. Pour about 1-3/4 cup of beef broth into the skillet – reserve a 1/4 cup of broth. Add the ketchup and Worcestershire sauce and let simmer for a couple of minutes. Whisk the corn starch into the reserved beef broth and add to the skillet. Bring the mixture to a simmer.

7 – Add the patties and cook until warmed through, a few minutes each side.

8 – Serve and enjoy!

This week’s Sunday Supper theme is Retro Recipes. These may be old family recipes or dishes that transport us back in time.  Here’s what the rest of the Sunday Supper crew is bringing to the table this week.

Sunday Supper Retro Appetizers:

Sunday Supper Retro Salads:

Sunday Supper Retro Breads and Sandwiches:

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

Sunday Supper Retro Desserts and Cocktails:

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