Legend's Grille Beef Bulgogi & Kimchi Fried Rice

Beef Bulgogi (Yield: 2 servings)

2 each sirloin steak (4 ounce portions)

16 oz. Beef Bulgogi Marinade

1/4 White Onion

Prep:

1. Slice and soak onions in cold water overnight

2. Prep marinade and combine with beef no more than 24 hours before service

Method:

1. Pull beef from marinade and shake off excess liquid.

2. Grill on flat top or grill and bring to desired finished temp (140 degrees). Let rest 2 minutes before slicing.

3. While beef is resting, flash sauté sliced onions. Less than 1 min cook time.

4. Slice beef and serve on bed of onions.

               

Beef Bulgogi Marinade

2 Whole Bartlett Pears, Peeled and Seeded

1 Medium-sized Shallot, Peeled and Rough Chopped

1/2 White Onion, Peeled and Rough Chopped

2 oz. Fresh Garlic

2 oz. Fresh Ginger

4 fl. oz. Soy Sauce

2 fl. oz. Aji Mirin

1/2 cup Brown Sugar

Method:

1. Combine all ingredients in food processor and blend.

Beef Bulgogi Sauce
Method:
1. Use marinade from Beef to make sauce by bringing to a simmer in a saucepan and adding 1 Tbsp of Cornstarch slurry. Cook for 2-3 minutes and use as sauce for meat.

Kimchi Fried Rice

6 oz. Cooked and Cooled Par-Boiled Rice

4 oz. Kimchi

1 fl. oz. Sesame Oil

1 oz. Butter

1 oz. Gochujang Paste

1/2 oz. Small White Onion, Diced

1 fl. oz. Mirin

2 fl. o. Lemon Juice

1 fl. oz. Lime Juice

1 tsp Chili Powder

Salt and pepper to taste

Prep:

1. Cook and cool rice to below 41 degrees.

2. Dice small white onion.

3. Rough chop kimchi.

Method:

1. Oil pan and sauté onions and kimchi with garlic. Add pepper & kimchi paste and cook for 2 mins.

2. Deglaze with mirin. Add butter to coat pan. Add in rice and mix well.

3. Add remaining liquids and steam rice back to life. 2 mins.

4. Season with chili powder and salt & pepper to taste.