Chef Kevin Felice Korean Aussie Beef Bowl
- Prep time 1Hr
- Cook time 30Min
- Technique
- Meat Beef
- Cut Striploin
- Serves 24
Chef Kevin Felice of 40North Restaurant Group gives Korean flavors a stage in this bowl concept that features honey and gochujiang-marinated Australian grass-fed beef striploin on skewers. The umami, fermented and slightly sweet flavor of the gochujiang is great pairing with the beef, and an approachable way to introduce guests to Korean flavors.
Ingredients
- 10 pounds Australian grassfed strip loin, diced 1 inch by 1 inch
- 3 cups gochujang paste
- 1 cup honey
- Vegetable oil, as needed
- 6 pounds farro, cooked and cooled
- 2 cups grilled and diced scallions
- 4 quarts bias-cut green beans
- 2 quarts pickled cucumber salad
- 2 quarts carrot ribbons
- Black sesame seeds
Method
- Skewer 5 steak cubes on each 10-inch wood skewer.
- Combine the gochujang and honey and rub the steak all around with it. Place skewers on a flat top grill and cook for 3 minutes on each side, or until desired temperature is reached.
- In a large pan, sauté the farro with the scallions. Warm through and season as needed.
- Portion warm farro in a bowl. Arrange about 2/3 cup green beans, 1/3 cup cucumber salad, and 1/3 cup carrot ribbons on top. Add a skewer of beef and garnish with sesame seeds.
