Recipe courtesy of Umekes Fishmarket Bar & Grill

Umekes Pulehu Beef Salad

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  • Level: Intermediate
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 50 min
  • Yield: 1 serving
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Korean Pickling Juice:

1 cup soy sauce, preferably Yamasa

1 cup sugar 

1 cup rice wine vinegar 

House Chile Pepper Water:

1 gallon apple cider vinegar

1/2 pound Hawaiian chile peppers 

1/2 pound garlic 

Bug Juice Vinaigrette:

1/2 cup olive oil

Pulehu Beef Salad:

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 


  1. For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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