Chefs Chris Greve, Kevin Ryan and Jamie Evanoff Wagyu shabu shabu with super grain gochujang
- Prep time 0Min
- Cook time 0Min
- Technique Sear
- Meat Beef
- Cut Wagyu
- Serves 4
Wagyu shabu shabu with super grain gochujang as concepted by Chefs Chris Greve, Kevin Ryan and Jamie Evanoff at Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
Ingredients
1 pound grassfed Aussie Wagyu beef strip loin, frozen and thinly sliced
For the vinaigrette:
- ½ cup vegetable oil
- ¼ cup gochujang
- ¼ cup seasoned rice vinegar
For the salad:
- 1 cup cooked quinoa, chilled
- 2 tablespoons diced roasted red pepper
- 1 tablespoon chopped cilantro
- 1 daikon, julienned on a mandoline
- ½ cup rice vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
For the sauce:
- 1 cup beef broth
- 1 teaspoon vegemite
- ½ cup soy sauce
chopped fresh herbs
Method
1. Make the vinaigrette and mix it with the quinoa, red pepper, and cilantro to make a salad. Season with salt and pepper.
2. In a small pot, heat the vinegar with the sugar and salt until the seasonings dissolve. Pour them over the daikon and leave to marinate for about 30 minutes.
3. In another small pot, warm the broth and stir in the vegemite and soy sauce.
4. For each serving, shingle 4 ounces Wagyu on a plate and garnish with ¼ cup quinoa salad and some pickled daikon. Portion about 1/3 cup sauce and garnish with chopped herbs.
