By Chef Mikel Anthony, Chef's Roll's Test Kitchen

Bulgogi short ribs

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Ingredients and method of prep

Bulgogi sauce

Ingredients

  • Garlic 4 cloves
  • Ginger 1 tbsp ginget
  • Onion ½
  • Scallion 1 ea
  • Asian pear or pear 1 ea
  • Soy sauce 1 cup
  • 1 tsp sesame seeds
  • 1 tsp brown sugar
  • 1 tsp sesame oil

Method of prep

Blend all ingredients together.

Short ribs
Ingredients and method of prep

Short ribs

Ingredients

  • 1# Bone in
  • Sliced ginger 4oz
  • Green onion/scallion 2 ea quartered

Method of prep
Marinate and tenderize. Place in vacuum seal bag and sous vide for 24hrs. 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.

Ingredients and method of prep

Pickled cucumber

Ingredients and method of prep: place a persian cucumber sliced thin or shaved 1 ea and 1 tsbp seasoned rice wine vinegar in a vacuum seal bag and compress. Reserve until serving.

Sunchoke chips and puree
Ingredients and method of prep

Sunchoke chips and puree

Ingredients

  • Sunchokes 8 ea
  • Garlic 4 cloves
  • 1 shallot
  • Heavy cream 1 cup approx

Method of prep
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.
Chips: shave on mandoline and dehydrate for 2 hours on vegetable setting. Fry and remove quickly.

Ingredients and method of prep

Bulgogi mushrooms

Place 8 fresh shiitake mushrooms (stems removed) and 2 tbsp of bulgogi marinade in a vacuum seal bag and compress. Cook via sous vide at 183f.

Carrots
Ingredients and method of prep

Carrots

Ingredients

  • 4 rainbow carrots
  • Butter 2 oz

Method of prep
Vacuum seal and cook sous vide for 45 min at 84 °C.
Plate and garnish with radish kimchee.

Chef's Roll's Test Kitchen

Bulgogi 24 h short ribs

Watch Chef Mikel Anthony of Chef's Roll's Test Kitchen make Bulgogi 24 hr short ribs with kimchee radish, sunchoke chips and puree, carrot, bulgogi mushroom and pickled cucumber. 

Next episode: Tuesday, May 21st

Empowered by Chef's Roll
Chef Mikel uses a B35 with Liquid control

Henkelman recommends

Henkelman's Boxer, Marlin and Polar series can be equipped with Advanced control, including marinating, tenderizing functions and so much more. Experience the vacuum packaging magic!