Pulgoki, Korean Beef Using Peugeot's Kampot Black Peppercorns
Ingredients:
- The recipe serves 4
- 1/3 cup Tamari
- 1 fl-oz Kisoondo Jinjang Soy Sauce (If you can’t get a hold of Jinjang Soy Sauce, just use tamari. The jinjang we use is aged for 5 years in its urn, imparting a deeper meaty flavor, and a dark, rich consistency.)
- 1/2 cup Mirin
- 1 Fuji Apple (Peeled, core removed, chopped)
- 1/2 Onion, chopped (Combine with apple and purée, then strain through chinois or cheesecloth)
- 3 clove Garlic, grated
- 1 tbsp Sake
- 2 tbsp Sesame Oil
- 2 tbsp Brown Sugar
- 1/2 tbsp Honey
- 10 turns of the peppermill filled with Kampot Black Peppercorns from Peugeot
- 1 tsp Ginger, grated
- 12 oz Beef Sirloin (We use a 30 day-Aged Sirloin from Slagel Farms, shaved thin)
Shitake Broth:
- 5 cup Water
- 1 piece Kombu (4″”)
- 6 piece Dried Shiitakes
- 1/2 Yellow Onion (quartered)”
Sauce for Pick up:
- 1/3 cup Strained Sauce from Browned Pulgoki (strained sauce, pass through chinois without tapping)
- 2 tablespoon Mirin
- 1/3 cup Shitake Broth (Or water)
- 2 teaspoon Jinjang Aged Soy Sauce, Or Tamari
For Pick Up:
- 2 tbsp Sesame Oil (use roasted style)
- 3 Green Onions, Sliced 2”Batons
- 2 Enoki Mushrooms, trimmed (Rip into 4 smaller bunches each)
- 3/4 cup Yellow Onion, sliced (handful of)
- 1/4 cup Scallions (Thinly sliced scallions on a bias)
- 1/2 tsp Toasted Sesame Seeds
Created by Beverly Kim, Executive Chef and Owner of Parachute and Wherewithall in Chicago, IL.
For the Marinade:
Prep the Beef
- Combine all marinade ingredients up to beef (making sure to puree apple and onion together and strain).
- Pour marinade over 12 oz. thinly sliced aged sirloin. With gloved hands, massage the marinade into the beef, separating the slices and ensuring all the slices are fully saturated.
- Let marinate overnight in the refrigerator covered.
- The next day, get a sauté pan or non stick sauce pan hot with canola oil and sauté the marinated meat so that it is brown and cooked through.
- Drain over a bowl with a strainer, saving juices that will be used to make the sauce for pick up.
Prep the Shitake Broth
- Soak 5 cups of water with 1 piece of Kombu for 1 hour.
- Bring kombu, water, dried shiitakes and yellow onion to a boil in a pot and bring to boil.
- Once at a boil, remove kombu and simmer shiitakes and onions for another hour. Strain and chill.
Make the Sauce for Pick Up:
- To the drained sauce, add shitake broth, mirin and jinjang (or tamari).
Serving:
- Get a large nonstick sautpan hot with sesame oil, to where you se a bit of smoke. Add the sliced yellow onions, enoki mushrooms and sear. Allow to cook until golden.
- Add pulkogi meat and allow to warm up and get little color, while occasionally moving the items around in the pan with a heat resistant spatula or chopsticks.
- Add in scallion batons and ‘the sauce for pick up’ and let sauce reduce a little (best added in 2 batches, pulkogi should look juicy, not dry).
- Using the Peugeot Mill, grind 3-4 of Kampot black pepper and toss. Plate onto two plates for sharing and garnish with thinly sliced scallions and roasted sesame seeds.
- Pulgoki is usually paired with steaming hot short grain rice and a side of kimchi.
