Chef Matt Rosen Australian Wagyu Bulgogi Ssam

Method

Marinade: 

1. Peel and core the Asian pear. Roughly chop it into 2-inch pieces. In a blender, puree until smooth.   
2. Scrape the pear puree into a bowl and add the sugar, soy sauce, sesame oil, mirin, syrup, garlic, pepper, and scallions.  Mix until fully combined. 
3. Slice the beef into 1 ½-inch squares.  Add them to the marinade and mix well, ensuring all the beef is well marinated. Cover and refrigerate for 30 minutes. 

Ssamjang Sauce: 

 Combine all the ingredients and mix thoroughly. 

Pickled Radish: 

1. Using a mandoline, slice the radish into ⅛-inch rounds and put them into a ceramic bowl.   
2. In a pot, combine the vinegar, sugar, and salt and bring to a boil. Remove from heat and allow the vinegar to cool for 5 minutes.  
3. Carefully pour the vinegar over the radishes and allow to cool.  The pickle is ready when the liquid is at room temperature. 

Plating: 

1. Heat a griddle or cast-iron pan to high. Brush the pan with oil.  
2. Remove the beef from the marinade and allow the excess to drip off.  Add the beef to the pan and cook for 1 ½  minutes, making sure the beef is well caramelized; flip and repeat. Remove from the grill. 
3. Place the perilla leaves in a row on a platter.  Place 1-teaspoon dollops of Ssamjang Sauce down the centre of the leaves and place a piece of cooked beef on top of each dollop of the sauce. 
4. Garnish each piece of beef with 2 slices of pickled radish followed by a small pile of the julienned pear.  Place a small pile of potato chips on top of the pear and sprinkle with chives and sesame seeds.