Name: Umekes Pulehu Beef Salad
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 1 serving
Ingredients: 1 cup soy sauce, preferably Yamasa; 1 cup sugar; 1 cup rice wine vinegar; 1 gallon apple cider vinegar; 1/2 pound Hawaiian chile peppers; 1/2 pound garlic; 1/2 cup olive oil; One 7-ounce steak; 2 pinches Hawaiian sea salt or pink Himalayan salt; Freshly ground pepper; 1 head romaine lettuce, chopped; 1/2 tomato, chopped; 2 ounces red onion; 4 slices cucumber; 1/2 ounce ogo seaweed

Directions

For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool.
For the house chile pepper water: Combine vinegar, chiles and garlic in a pot. Bring mixture to a simmer. Blend with a hand blender. Cool.
For the bug juice vinaigrette: Combine 2 cups Korean pickling juice and 1/2 cup house chile pepper water in a bowl, then whisk with oil to emulsify.
For the pulehu beef salad: Sprinkle steak with salt and pepper. Grill steak to your liking (we recommend medium-rare). Cut steak into bite-sized cubes.
Toss romaine with 2 ounces bug juice vinaigrette. Add chopped tomato, red onion, cucumber and steak. Garnish salad with ogo. Drizzle 1 ounce bug juice vinaigrette over the steak.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Umekes Fish Market Bar and Grill, Kailua-Kona, HI

Umekes Pulehu Beef Salad

Ingredients

Korean Pickling Juice:

House Chile Pepper Water:

Bug Juice Vinaigrette:

Pulehu Beef Salad:

Directions

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