Culinary Workshop - Culinary Art - Nov. 2024
Ingredients
| Beef steak | 1 piece (200g) - Season with 0.8% salt and pepper |
| Shungiku (chrysanthemum greens) | 1/3 bunch - Leaf parts, bite-sized |
| Shiraga negi (shredded green onion) | 1/2 stalk |
| Turnip | 1 small - Sliced into 1mm rounds |
| Red radish | 50g - Julienned |
| Ginger | 10g - Julienned |
| Dried wakame seaweed | 5g - Rehydrated and roughly chopped |
| Toasted sesame seeds | As needed |
| Onsen egg | Yolk only (optional) |
Gochujang Dressing
| Soy sauce | 1 1/2 tbsp |
| Boiled-down mirin | 1 1/2 tbsp |
| Rice vinegar | 1 tsp or more |
| Gochujang | 1 tsp or more |
| Sesame oil | 1 tbsp |
| Grated ginger | 1/2 tsp |
| Ground sansho (Japanese pepper) | 1/3 tsp |
Method
- Heat oil in a frying pan and sear all sides of the beef steak until aromatic. Wrap in foil and let it rest until cool.
- Prepare the gochujang dressing by combining all the ingredients.
- Arrange shungiku, wakame, and other vegetables on a plate. Slice the steak and place it on top. Sprinkle with toasted sesame seeds and serve with the gochujang dressing.
- Recommendation: Add an onsen egg yolk in the center and mix it in for a richer flavor.