5.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 20 min |
| Active: |
50 min |
| Yield: |
1 serving |
| Level: |
Intermediate |
| Total: |
1 hr 20 min |
| Active: |
50 min |
| Yield: |
1 serving |
Ingredients
- 1 cup soy sauce, preferably Yamasa
- 1 cup sugar
- 1 cup rice wine vinegar
- 1 gallon apple cider vinegar
- 1/2 pound Hawaiian chile peppers
- 1/2 pound garlic
- 1/2 cup olive oil
- One 7-ounce steak
- 2 pinches Hawaiian sea salt or pink Himalayan salt
- Freshly ground pepper
- 1 head romaine lettuce, chopped
- 1/2 tomato, chopped
- 2 ounces red onion
- 4 slices cucumber
- 1/2 ounce ogo seaweed
Instructions
- For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool.
- For the house chile pepper water: Combine vinegar, chiles and garlic in a pot. Bring mixture to a simmer. Blend with a hand blender. Cool.
- For the bug juice vinaigrette: Combine 2 cups Korean pickling juice and 1/2 cup house chile pepper water in a bowl, then whisk with oil to emulsify.
- For the pulehu beef salad: Sprinkle steak with salt and pepper. Grill steak to your liking (we recommend medium-rare). Cut steak into bite-sized cubes.
- Toss romaine with 2 ounces bug juice vinaigrette. Add chopped tomato, red onion, cucumber and steak. Garnish salad with ogo. Drizzle 1 ounce bug juice vinaigrette over the steak.