Bulgogi Finger steaks
Korean BBQ marinated flank steak battered in tempura and fried until light and crispy. Smothered in sweet and spicy gochujang sauce and topped with chopped kimchi, green onions and ginger aioli. This recipe is scaled for 24 servings.
Ingredients
Items needed
- 13.33 Pounds Flank Steak
- 4 Cups Korean BBQ Marinade
- 8 Tablespoons Moroccan Seasoning
- 5 1/3Cups Beer Batter, prepared according to package instructions
- 5 1/3 Cups Gochujang Sauce, Bibigo
- 4 Cups Ginger Aioli (Sub Recipe)
- 2/3 Cup Kimchi, drained and chopped
- 2 2/3 Cups Green Onion, thinly sliced on a bias
- 3 Teaspoon Black Sesame Seeds
- Grill
- Deep Fryer
Instructions
- In a half hotel pan, marinate the flank steak 8-12 hours using Korean BBQ marinade. Once marinated, season flank steak with Moroccan seasoning and grill on high heat to sear the meat until medium rare with an internal temperature of 145˚F. Remove flank steak from grill and let rest / completely cool.
- Slice flank steak against the grain into 3/4" thick strips.
- Dredge each flank steak strip into beer batter and fry at 350˚F for 2-3 minutes, until batter becomes golden brown and internal temperature reads 155˚F.
- Plate fried finger steaks in the following order:
- 3 Pieces fried bulgogi finger steaks, brushed with gochujang sauce
- 2 Tablespoons ginger aioli, drizzled
- 2 Tablespoons chopped kimchi
- 1 Tablespoon sliced green onion
- 1 teaspoon black sesame seeds (optional)
Ginger Aioli
ingredients
- 1 1/2 Cup Mayonnaise
- 1 1/2 Teaspoon Garlic Granules
- 3/8 Teaspoon Black Pepper, ground
- 3/8 Teaspoon Kosher Salt
- 1 1/2 Tablespoons Ginger Paste
- 1 1/2 Tablespoons Lemon Juice
instructions
- In a mixing bowl, whisk all ingredients together until well-combined.
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