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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


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

  1. Blend ingredients together.

Short Ribs

INGREDIENTS

  • 1 lb. Bone-in Ribs
  • 4 oz. Sliced Ginger
  • 2 ea. Green Onion/Scallion, quartered

METHOD

  1. Marinate and tenderize.
  2. Place in a vacuum seal bag and sous vide for 24 hours.
  3. Separate from marinade. Reduce liquid and reserve. Don’t over reduce or it will get salty.
  4. 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

  1. 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

  1. 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.
  2. 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

  1. Place in vacuum seal bag and compress.
  2. Sous vide at 183 F.

Carrots

INGREDIENTS

  • 4 ea. Rainbow Carrots
  • 2 oz. Butter

METHOD

  1. Vacuum seal and sous vide at 183 F.


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