Recipe courtesy of Scarlett Smorynski
Recipe courtesy of Scarlett Smorynski
Episode:
Grand Finale Cook-Off
Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries
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- Level: Intermediate
- Total: 3 hr 5 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 40 min
- Yield: 2 servings
[DRAFT]
- Level: Intermediate
- Total: 3 hr 5 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 40 min
- Yield: 2 servings
Ingredients
Bulgogi-Style Steak:
Tempura Fries:
Kimchi Slaw:
Directions
- For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
- For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
- In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
- Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
- Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
- For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
- Slice the steak, and then serve with the kimchi slaw and tempura fries.
