Chef Jae Lee of Nowon and his dish, Australian Striploin Mushroom Japchae with Zucchini and Soy-Garlic Sauce
What was the inspo for this dish?
Mushrooms and steak go really well together, and I always love how the meaty flavors of a good piece of beef go to another level through wok cooking. That sear, caramelization and char you get add more layers and depth, and when you add that to an already umami-rich dish, it’s pretty awesome.
What did you like about using an Aussie grassfed striploin here?
Personally it’s one of my favorite cuts – a perfect sweet spot between a ribeye and a tenderloin. Not too fatty, full beefy flavor, and really tender. Being grassfed just bumps the beefiness even more; and we loved how clean the flavor was with the Aussie striploin, a good indicator of quality and how the animals are raised.
How did guests and staff respond to the run of this dish on the menu?
It was definitely a hit! Especially with 3 and 4 tops, it was great for sharing and something our regulars don’t often see. Out front it was an easy sell that drew eyes coming through the dining room! Back of house we all love getting to cook good steak in a wok – the aromas are fantastic, and you know you’re putting out a great product.
Nice one Chef! We can’t wait to stop in at Nowon for some burgers and “noods.”