Jun 9, 2020

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

1. Slice and soak onions in cold water overnight
2. Prep marinade and combine with beef no more than 24 hours before service
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

1. Combine all ingredients in food processor and blend.

Beef Bulgogi Sauce
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

1. Cook and cool rice to below 41 degrees.
2. Dice small white onion.
3. Rough chop kimchi.
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.

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