INGREDIENTS
PREPARATION
1. Pickled Carrot and Radish: Make at least 12 hours prior. In a pot, add vinegars, salt, and sugar. Bring to a boil and maintain for 5 minutes. 2. Place shredded carrot and daikon radish in a 2-4 qt container. Once brine is complete, pour directly over carrot/radish mixture, place lid on tight and set in walk-in refrigerator. 3. Bulgogi Sauce: Can be made a day prior or day of in a robot coupe/food processor with S-blade. Include all ingredients and run on high for 1 minute. If made day prior, store at 40ºF. 4. Bulgogi Rice: Make day prior to serving. Remove Philly steak from freezer and lay out bags on sheet pans, no more than 2 each, and place in walk-in to thaw overnight. 5. Cook rice then reserve hot for service. 6. Preheat oven to 350ºF. 7. In a large bowl or pan, place stir-fry vegetables, Philly steak, and bulgogi sauce then gently mix to coat. 8. On a lined sheet pan, lay out mixture and bake for 18-20 minutes or to a temperature of 165ºF. ASSEMBLY 1. Place 1/2 c rice in bottom of bowl, cover with 1 c steak and vegetable mix, then top with 2 oz pickled carrots and radish. 2. Finish bowl with a pinch of cilantro.
PICKLED CARROT AND RADISH 2 c Red Wine Vinegar 2 c White Wine Vinegar 3 tsp Salt 1 lb Carrot, shredded 1 lb
Daikon Radish, shredded
BULGOGI SAUCE 40 oz
Applesauce, canned Light Brown Sugar
1/2 lb
2 c + 1 T
Tamari Sauce
4 oz 2 oz 2 oz
Gochujang
Garlic, minced Ginger, puree
BULGOGI BOWL 6 lbs
J.T.M. Seasoned Beef Philly Steak
15 c 15 c 7.5 c
Brown Rice, cooked Stir Fry Vegetable
Bulgogi Sauce
3.75 lb 1/2 lb
Pickled Carrot and Radish
Cilantro
10
Powered by FlippingBook