|Pickled Red Onions:|| |
Combine all ingredients except onions in saucepan. Bring to a boil, stirring occasionally. Remove from heat; pour over onions in large bowl. Cover and refrigerate overnight.
Drain before serving.
Yield: 12 ounces (drained)
|White vinegar||1-1/2 cups|
|Granulated sugar||3/4 cup|
|Hot sauce||3 tablespoons|
|Hot chili sauce (Sriracha)||1-1/2 tablespoons|
|Kosher salt||1 tablespoon|
|Julienned red onions (2 x 1/8-inch)||1 pound|
|Cucumber Kimchee:|| |
Combine ingredients in large bowl. Cover and refrigerate several hours or overnight, stirring occasionally.
Drain before serving.
Yield: 1-1/2 pounds (drained)
|Sliced unpeeled English cucumbers||2 pounds|
|Rice vinegar||2 cups|
|Hot chili sauce (Sriracha)||1/3 cup|
|Granulated sugar||1/4 cup|
|Kosher salt||2 teaspoons|
|Bulgogi Sauce:|| |
Combine all ingredients in wide saucepan. Bring to a boil. Reduce heat; cook, uncovered, until reduced to 1-1/2 quarts, stirring occasionally.
Yield: 1-1/2 quarts
|Dark brown sugar||1-1/2 pounds|
|Finely chopped yellow onions||1 quart|
|Finely chopped peeled apples||2-1/2 cups|
|Apple cider vinegar||1 cup|
|Organic red miso||3/4 cup|
|Reduced-sodium soy sauce||3/4 cup|
|Apple juice concentrate||1/2 cup|
|Minced garlic||2 tablespoons|
|Grated fresh ginger||2 tablespoons|
|Korean ground red pepper||1 tablespoon|
|Toasted sesame oil||1 tablespoon|
|Rice Cakes:|| |
Bring water to a boil in large saucepan; stir in rice. Return to a boil; reduce heat. Cover and simmer until rice is tender, about 20 minutes.
Transfer rice to a large bowl. Combine mirin and vinegar; slowly drizzle over rice, tossing rice until liquid is absorbed. Cool 30 minutes.
Using scant #8 scoop (scant 1/2 cup), shape rice into twenty-four 3-1/2 x 1-1/4-inch cakes. Cover and refrigerate until ready to use.
Yield: 24 rice cakes
|Uncooked sushi rice, rinsed, drained||1 quart|
|Rice vinegar||2 tablespoons|
|Kosher salt (optional)||1 tablespoon|
|Gochujang Sauce:|| |
Combine all ingredients in food processor. Cover and process until smooth.
Yield: generous 1-1/2 quarts
|Caramelized onions (prepared)||3 cups|
|Coarsely chopped roasted red peppers||3 cups|
|Organic red miso||1-1/2 cups|
|Hot chili sauce (Sriracha)||3/4 cup|
|Dark brown sugar||1/3 cup|
|Reduced sodium soy sauce||1/3 cup|
|Crushed red pepper||3 tablespoons|
|Ground red pepper||1 1/2 teaspoon|
|Sauteed Vegetables:|| |
Sauté each vegetable separately in hot oil, as desired, over medium-high heat until vegetables are just crisp-tender but have no color. Season with salt and pepper, as desired.
Yield: 1-1/2 pounds each
|Fresh baby spinach||1-1/2 pounds|
|Sliced shiitake mushrooms||1-1/2 pounds|
|Julienned red bell peppers (2 x 1/8-inch)||1-1/2 pounds|
|Julienned zucchini (2 x 1/8-inch)||1-1/2 pounds|
|Peanut oil||As desired|
|Salt and pepper (optional)||As desired|
|Per Order:|| |
Per Order: Season 1 Ribeye Cap Steak with 1/4 teaspoon chili powder. Pan-broil to medium rare to medium doneness, turning once. Add 2 tablespoons (1 ounce) Bulgogi Sauce to pan. Cook until sauce is heated through, turning steak to coat evenly. Remove from heat.
Meanwhile, sauté 1 Rice Cake in 1/2 teaspoon peanut oil over medium-high heat until edges are crisp and lightly brown, turning once, about 2 to 3 minutes.
Place rice cake in center of shallow bowl. Carve steak into slices; arrange next to rice. Place 1 ounce of each sautéed vegetable, Cucumber Kimchee, cabbage kimchee and bean sprouts around rice. Garnish with fried egg, 1/2 ounce Pickled Onions, green onions, and sesame seeds, as desired.
Serve with 1/4 cup (2 ounces) Gochujang Sauce and additional Bulgogi Sauce, as desired (optional).
|Beef Ribeye Cap Steaks (IMPS/NAMP 1112D) (4 ounces each)||24 each|
|Korean red chili powder||2 tablespoons|
|Cabbage kimchee||1-1/2 pounds|
|Fresh bean sprouts||1-1/2 pounds|
|Over-easy quail or small eggs||24 each|
|Thinly sliced green onions||As desired|
|Toasted sesame seeds (optional)||As desired|