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
- 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.
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
- 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.
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.
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
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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!
