Umekes pulehu beef salad recipe

Step 1

For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.