Recipe courtesy of Umekes Fishmarket Bar & Grill
Umekes Pulehu Beef Salad
- Level: Intermediate
- Yield: 1 serving
- Total: 1 hr 20 min (includes cooling time)
- Active: 50 min
Ingredients
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
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.