Yield: 10 portions
Ingredient Amount
Red radish, julienne 8 oz.
Daikon, julienne 8 oz.
Carrots, julienne 8 oz.
European cucumber, julienne 8 oz.
Shiso leaves, chiffonade 10 ea.
Iceberg lettuce, chiffonade 1 head
Beef skirt steak, julienne 2 lb.
Medium grained rice, steamed, hot 10 portions
Whole eggs for frying 10 ea.
Korean red pepper sauce 10 oz.
For beef marinade
Thin Soy Sauce 2 oz.
White sugar 1 Tbsp.
Scallions, minced ¼ Cup
Garlic, minced 6 cloves
Ginger, minced 1 Tbsp
Sesame seeds, toasted, ground 1 Tbsp
Dark sesame oil 1 tsp.
Freshly ground black pepper 1 tsp.
Method
1. Wash, trim, clean, and cut all vegetables. Toss together and hold cold in a container lined with moistened paper towels
2. Make beef marinade
3. Cut meat with the grain and add pieces to marinade, divide into 2 oz portions, and hold for service.
4. Prepare rice and Korean Red Pepper sauce
5. At service – ala minute – fry an egg “sunny side up”, stir on portion of fry beef , add one portion of vegetable mixture, toss quickly to combine – without cooking vegetables –and remove beef/vegetable mixture to serving bowl.
6. To serve work in this order:
Heat a small sauté pan with one Tbsp. Oil
Fry one egg per order ”sunny side up”
While egg is frying place hot rice in a hot, deep bowl
Quickly stir fry beef in very hot wok, add raw vegatables to seared beef, toss but do not cook vegetables
Place beef/vegetable mixture on top of hot rice
Slide fried egg out of sauté pan and onto the top of the beef and vegetables
Serve with a ramekin containing 1 oz. of Korean Red Pepper sauce.