From the Pass
Bulgogi glistens with caramelised marinade. Red cabbage and kimchi reinforce the colour story. Aioli zigzag visible.
1
Portion
470 g
Yield
10 min
Prep
4 min
Sear
SUB-SUSHI-RICE
Base Ref
Built From
Components
Base
- Sushi rice, seasoned, warm
Bulgogi Beef (marinate 4 hrs batch)
- Rib eye, thin sliced 3mm
- Soy sauce
- Brown sugar
- Sesame oil
- Garlic, fine chop
- Ginger, grated
- Asian pear or apple, grated
- Mirin
Gochujang Aioli (batch)
- Kewpie mayonnaise
- Gochujang paste (PURCHASED)
- Lime juice
Toppings
- Kimchi (PURCHASED)
- Cucumber, sliced
- Edamame, shelled, cooked
- Red cabbage, shaved
Finish
- Spring onion, sliced
- Toasted sesame seeds