Beef Galbi
Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green
Chefs Jiwon Kim and Sungchul Shim of Kochi | New York
Adapted by StarChefs | december 2022
INGREDIENTS:
Marinade:
Yield: 12 quarts
3.3 kilograms light soy sauce
900 grams sugar
1.8 kilograms corn syrup
300 grams garlic
750 grams pineapple juice
600 grams soju
300 grams kiwi
30 grams ground black garlic
Beef Galbi:
1 portion striploin or skirt steak
Kabocha Purée:
20 pounds kabocha squash, peeled
750 grams cubed butter
800 grams diced leeks
1.2 kilograms diced shallot
2.5 quarts heavy cream
Salt
Sugar
Sherry vinegar
Plum syrup
To Assemble and Serve:
Barley, soaked overnight
Salt
Diced trumpet mushrooms
Neutral oil
Fresh Origins petite pumpkin green
METHOD:
For the Galbi Marinade:
In a Vitamix blender, combine all ingredients except soy sauce. Add 2.7 kilograms of water and blend until smooth. Transfer to a non-reactive container and fold in soy sauce. Set aside.
For the Beef Galbi:
Heat the water bath of an immersion circulator to 133°F. In a pan over high heat, sear steak, leaving it raw on the inside. In a vacuum bag, add seared steak and just enough Galbi Sauce to coat; seal. Sous vide 40 minutes. Set aside.
For the Kabocha Purée:
Heat combination oven to 365°F and 60 percent humidity. In a hotel pan, arrange squash and 450 grams cubed butter. Cover with aluminum foil. Roast until squash is soft and caramelized, stirring occasionally to prevent burning. Remove from oven and reserve melted butter. In a pan over medium high heat, add remaining butter and sweat leeks and shallots until soft. Add roasted squash, reserved melted butter, and heavy cream; bring to a boil. Transfer mixture to a Vitamix blender and blend until smooth, adding water as needed if too thick. Strain mixture through a chinois and season with salt, sugar, sherry vinegar, and plum syrup. Refrigerate.
To Assemble and Serve:
In a pot over medium high heat, bring water and salt to a boil. Blanch soaked barley 5 minutes. Drain and set aside. In a sauté pan over medium flame, heat oil. Add mushrooms and zucchini and sauté until tender and cooked through. Transfer mushroom-zucchini mix to the center of a serving plate. Place Short Rib over the vegetables. Spoon 2 tablespoons Kabocha Purée to the side of the Short Rib. Garnish with petite pumpkin green.
