 | Kalbi Short RibChef Jennifer Kim of Proxi | Chicago, IL |
This dish encapsulates the flavors of Korean barbecue, blending textures and seasonal ingredients in modern ways.
Ingredients for Kalbi Marinade:
• 120 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 100 g. yellow onion, chopped
• 15 g. ginger, chopped
• 20 g. garlic cloves, chopped
• 150 g. soy sauce
• 8 g. sesame oil
• 22 g. mirin
• 130 g. brown sugar
• 2 lbs. chuck tail flap, cleaned of silverskin and excess fat
Ingredients for Kalbi Glaze:
• 300 g. Kalbi Marinade
• 100 g. beef stock
• 100 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 60 g. butter, cold and cubed
Ingredients for Kuri Squash Ssamjang:
• 300 g. kuri squash, steamed
• 3 garlic cloves
• 28 g. brown sugar
• 20 g. sesame oil
• 85 g. white miso
• 30 g. gochujang
• 50 g. The Perfect Purée Apricot Puree, thawed
Ingredients for Yuzu Daikon Salad:
• 60 g. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1 g. citric acid
• 5 g. sesame oil
• 10 g. neutral blend oil
• 12 g. white shoyu
• 200 g. white daikon, julienned lengthwise
To Assemble and Serve:
• toasted black and white sesame seeds, for garnish
Method for Kalbi Marinade:
In a Vitamix, combine The Perfect Purée Carmelized Pineapple Concentrate, onion, ginger, and garlic. Blend on high until smooth. Add soy sauce, sesame oil, mirin, and brown sugar, blending until the sugar dissolves. Transfer to a container. Place chuck tail flap into a vacuum bag with ½ cup of Kalbi Marinade. Vacuum seal and cook sous vide at 150°F (65°C) for 13 to 15 hours. Chill immediately in an ice bath.
Method for Kalbi Glaze:
In a saucepan, combine Kalbi Marinade, beef stock, and The Perfect Purée Carmelized Pineapple Concentrate. Reduce by half. Transfer to a Vitamix and, with the motor running on high, slowly add cold butter cubes until emulsified. Strain through a chinois and cool.
Method for Kuri Squash Ssamjang:
In a Vitamix, combine steamed kuri squash, garlic, brown sugar, sesame oil, white miso, gochujang, and The Perfect Purée Apricot Puree. Blend on high until smooth and glossy. Pass through a chinois and cool in an ice bath.
Method for Yuzu Daikon Salad:
Whisk together The Perfect Purée Yuzu Luxe Sour, citric acid, sesame oil, blend oil, and white shoyu. Toss julienned daikon in the dressing with a pinch of salt. Marinate for 20 minutes until softened but still crisp.
To Assemble and Serve:
Portion the short rib into 6-ounce pieces. Brush with Kalbi Glaze and grill over medium heat, turning and brushing every few minutes until caramelized and heated through. Heat Kuri Squash Ssamjang in a saucepan with a small amount of water until hot. Spoon Kuri Squash Ssamjang onto the plate and top with glazed Kalbi Shortrib. Twirl marinated daikon into small nests and garnish with toasted black and white sesame seeds.