Picked Red Onions:
1 ½ cups white vinegar
1 ½ cups water
¾ cup granulated sugar
3 Tbsp. hot sauce
1 ½ Tbsp. hot chili sauce (Sriracha)
1 Tbsp. kosher salt
1 lb. julienned red onions (2”x 1/8”)
Cucumber Kimchee:
2 lb. sliced unpeeled English cucumbers
2 cups rice vinegar
1 cup mirin
1/3 cup hot chili sauce (Sriracha)
¼ cup granulated sugar
2 tsp. kosher salt
Beef and Marinade:
3 cups finely chopped yellow onions
½ cup minced garlic
1/3 cup hot chili sauce (Sriracha)
2 Tbsp. grated fresh ginger
2 Tbsp. crushed red pepper
6 lb. beef rib, ribeye roll, very thinly sliced
Bulgogi Sauce:
1½ lb. dark brown sugar
1 qt. finely chopped yellow onions
2½ cups finely chopped peeled apples
1 cup apple cider vinegar
¾ cup organic red miso
¾ cup reduced-sodium soy sauce
½ cup apple juice concentrate
2 Tbsp. minced garlic
2 Tbsp. grated fresh ginger
1 Tbsp. Korean ground red pepper
1 Tbsp. toasted sesame oil
Kimchee Aioli:
1 cup chopped cabbage kimchee
1 cup mayonnaise
Noodle Salad (optional):
1 cup peanut oil
½ cup orange juice concentrate
½ cup fresh lime juice
¼ cup reduced sodium soy sauce
¼ cup finely chopped shallots
¼ cup toasted sesame oil
2 Tbsp. minced garlic
1 large jalapeno, coarsely chopped
1 cup fresh cilantro leaves
3 lb. uncooked fresh ramen noodles
4 cups julienned carrots (2” x 1/8”)
3 cups thinly sliced green onions
3 Tbsp. toasted sesame seeds
as desired, kosher salt
**
1 cup peanut oil
24 brioche or Hawaiian rolls, split, warmed or toasted
as desired, cabbage kimchee, roughly chopped
as desired, pickled ginger
as desired, julienned carrots
as desired, thinly sliced cucumber
as desired, toasted sesame seeds (optional)
For pickled red onions: Combine all ingredients except onions in saucepan. Bring to a boil, stirring occasionally. Remove from heat; pour over onions in large bowl. Cover and refrigerate overnight. Drain before before serving. Yields 12 ounces (drained).
For cucumber kimchee: Combine ingredients in large bowl. Cover and refrigerate several hours or overnight, stirring occasionally. Drain before serving. Yields 1½ pounds (drained).
For beef and marinade: Combine all ingredients except beef in large bowl. Combine beef with marinade. Cover and refrigerate 4 to 8 hours.
Marinade recipe yields 3 cups.
For Bulgogi Sauce: Combine all ingredients in wide saucepan. Bring to a boil. Reduce heat; cook, uncovered, until reduced to 1½ quarts, stirring occasionally. Yields 1½ quarts.
For kimchee aioli: Combine kimchee and mayonnaise in food processor. Cover and process until smooth. Cover and refrigerate until ready to use.
Yield: 1½ cups.
For noodle salad: Combine peanut oil, orange juice concentrate, lime juice, soy sauce, shallots, sesame oil, garlic and jalapeno in food processor or blender. Cover and process to combine. Add cilantro and pulse until chopped. Cook noodles in boiling water until al dente; drain.
Combine noodles, carrots, green onions and sesame seeds with dressing in large bowl; toss to combine. Season with salt, as desired. Cover and refrigerate until ready to use.
Per order: Heat 2 teaspoons oil in medium skillet. Add 4 ounces beef steak; sauté 1 to 1½ minutes. Add ¼ cup (2 ounces) Bulgogi Sauce; continue to cook 30 to 60 seconds or until sauce is heated through and slightly thickened, stirring occasionally. (Do not overcook beef).
Meanwhile, spread 1 Tbsp. (½ ounce) Kimchee Aioli on roll bottom; top with cabbage kimchee, as desired, 1 ounce Cucumber Kimchee. Top with beef.
Garnish with ½ ounce pickled onions, pickled ginger, cucumber slices and julienned carrot, as desired. Close sandwich with roll top. Plate sandwich. Serve with ¾ cup noodle salad. Garnish with sesame seeds, as desired. Yields 4½ quarts.
