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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Ingredients

Korean Pickling Juice:

House Chile Pepper Water:

Bug Juice Vinaigrette:

Pulehu Beef Salad:

Directions

  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.