Description
A Korean tradition featuring dry-aged beef or other protein in a leafy vegetable wrapping.
Ingredients
Scale
- 1 head savoy cabbage (can also sub shiso or sesame leaf)
- 1 piece of 8 oz dry-aged premium quality beef, diced finely (wagyu, prime, etc.)
- 1/2 tsp mirin
- 1 tbsp naturally brewed soy sauce
- 1 tsp sesame + 3 tbsp sesame
- 1 tsp gochujang (fermented red chile paste)
- 1 small knob fresh ginger, finely diced
- 1 pinch Katsuobushi (smoked and dried skipjack tuna)
- Olive oil, sea salt and pepper, to taste
- Mayonnaise
- 1 sheet nori, finely julienned
- 1 small shallot, thinly sliced
Instructions
- In a pot of boiling water. blanch whole cabbage leaves for 30 seconds and shock in ice water. Using a hole-punch, punch circular-shaped holes from the leaves, cut in half, and set aside on a paper towel.
- In a bowl, mix the beef, mirin, soy sauce, 1 tsp sesame, gochujang, ginger, Katsuobushi, olive oil, sea salt, and pepper. Set aside to come to room temp.
- In a spice grinder, blitz 3 tbsp sesame and mix with mayonnaise; add to squeeze bottle.
To assemble:
- Carefully place savoy cabbage on a tray or serving plate.
- Spoon the beef mixture onto one side and garnish with nori and shallot.
- On the opposite side, a generous dot of sesame mayo.
- Have your guests roll and enjoy!