KOREAN GRILLED BEEF SHORT RIBS BULGOGI

Yield: 15 portions

Ingredient Amount

Marinade

Sesame seeds, toasted, ground to powder 1 Tbsp.

Garlic, minced 1 Tbsp.

Ginger, minced 3 Tbsp.

Scallions, minced ½ Cup

Soy sauce, light ½ Cup

Sake ¼ Cup

Vegetable oil 1 Tbsp.

Sugar 1 Tbsp.

Korean red pepper powder 1 Tbsp.

Beef short ribs, bones removed, 5 lb.

Slice raw meat into thin medallions and pound 1/8-inch thick,

(it is important to have a demo by chef before fabricating meat)

3 pieces per portion

Sauce (Ssam Jang)

Gochujang 60 ml

Doenjang 150 ml

Minced garlic 4 cl.

Minced scallions 1 ea.

Minced Onion 2 Tbsp.

Sesame Oil 2 Tbsp.

Water 2 Tbsp.

Napa cabbage, washed and trimmed 45 leaf tips

Shiso leaf or sesame leaf if available 45 leaves

(Note: Sesame Leaf will rarely be available in US markets)

Scallion salad recipe follows

Garlic, 1/8-inch slices, blanched 4 cloves (15+ slices)

Mise en Place

1. Combine all the marinade ingredients. Coat thin beef pieces evenly with marinade. Marinate for 1 hour.

2. Make the sauce by combining all ingredients in a bowl, portion into 1 oz ramekins, place 1 sliced, blanched garlic on top of sauce.

At Service

1. Grill beef until cooked through, cook only what you need to fill orders, do not cook ahead

2. Plate by placing three cabbage leaves on plate, topping each with a shiso leaf, and then each with a slice of grilled beef. Serve with ramekin of pepper sauce, scallion salad, and steamed white rice.

NOTE: The technique in this demonstration is ONLY for use when slicing meat from bone-in short-ribs. For meat which comes without bones, ask chef for alternative technique.