Bulgogi 24 hour short ribs with kimchee radish, sunchoke chips, sunchoke puree, carrot, bulgogi mushroom, and pickled cucumber.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Henkelman and FOH.
Bulgogi Sauce
INGREDIENTS
- 4 ea. Garlic cloves
- 1 tbsp. Ginger
- ½ ea. Onion
- 1 ea. Scallion
- 1 ea. Asian Pear or Pear
- 1 cup Soy sauce
- 1 tsp. Sesame Seeds
- 1 tsp. Brown Sugar
- 1 tsp. Sesame Oil
METHOD
- Blend ingredients together.
Short Ribs
INGREDIENTS
- 1 lb. Bone-in Ribs
- 4 oz. Sliced Ginger
- 2 ea. Green Onion/Scallion, quartered
METHOD
- Marinate and tenderize.
- Place in a vacuum seal bag and sous vide for 24 hours.
- Separate from marinade. Reduce liquid and reserve. Don’t over reduce or it will get salty.
- Suggestion – add equal parts demi glace. Bring to temp when serving and glaze with sauce.
Pickled Cucumber
INGREDIENTS
- 1 ea. Persian Cucumber, sliced thin or shaved
- 1 tbsp. Seasoned Rice Wine Vinegar
METHOD
- Place in vacuum seal bag and compress. Reserve until serving.
Sunchoke Chips and Puree
INGREDIENTS
- 8 ea. Sunchokes
- 4 ea. Garlic cloves
- 1 ea. Shallot
- 1 cup Heavy cream, approx.
METHOD
- For the Sunchoke Puree: Saute the garlic and shallot. Add 6 peeled and diced sunchokes and saute another minute or 2. Add cream and cook on low until tender and reduced by half. Puree and add cream or stock if necessary.
- For the Sunchoke Chips: Shave on mandoline and dehydrate for 2 hours on vegetable setting. Fry and remove quickly.
Bulgogi Mushrooms
INGREDIENTS
- 8 ea. Fresh shiitake mushrooms, stems removed
- 2 tbsp. Bulgogi marinade
METHOD
- Place in vacuum seal bag and compress.
- Sous vide at 183 F.
Carrots
INGREDIENTS
- 4 ea. Rainbow Carrots
- 2 oz. Butter
METHOD
- Vacuum seal and sous vide at 183 F.
