Get Tyson’s Recipe for Korean Beef Bowl, Ginger-Sesame Daikon Rice, Marinated Shiitake Mushrooms, and Pickled Radish

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Four white bowls on a white tabletop filled with food, with chopsticks lying on the table to the side.
Korean beef bowl served with rice, marinated mushrooms and pickled radish. / Courtesy Tyson

Korean Flank Steak

Makes:  4 servings

Prep time:  24 hours 

Cook time:  15 minutes

  • 5 tablespoons rice wine vinegar
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • ¼ cup chopped scallion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 ½ tablespoons minced shallot
  • 1 tablespoon gochujang paste
  • 1 lb flank steak
  1. In a sealable plastic bag, combine all ingredients to make marinade. 
  1. Pat skirt steak dry; trim connective tissue and silver skin. Place steak in marinade. Store overnight in the refrigerator.
  1. Preheat the grill. Place steak on a hot grill for 3 to 4 minutes per side or until it reaches an internal temperature of 125˚F. Let steak rest for 10 minutes before slicing very thin across the grain. Serve over Ginger Sesame Daikon Rice, Marinated Shiitake Mushrooms and Pickled Relish on the side.

Ginger-Sesame Daikon Rice

Makes:  4 servings

Prep time: 20 minutes

Cook time: 10 minutes

  • 5 lb daikon radishes 
  • 2 ½ tablespoons sesame oil
  • 3 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground white pepper
  1. Wash and peel radishes; chop into large cubes. Using a food processor, pulse radishes into rice-size pieces.
  1. Place radishes on an absorbent kitchen towel; gather corners of towel together and twist out as much water as possible. (The drier the better.) Set aside.
  1. In medium skillet over medium heat, cook ginger and garlic, stirring frequently for 3 minutes or until it is tender and translucent.
  1. Add radishes, soy sauce, salt and pepper; cook for 5 to 7 minutes, stirring frequently.

Marinated Shiitake Mushrooms

Makes:  4 servings

Prep time:  15 hours 

Cook time: 15 minutes

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon minced shallot
  • 6 oz shiitake mushrooms, stems discarded and sliced
  • 2 teaspoons mirin
  • ½ teaspoon rice wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons scallion, sliced on bias
  1. In a medium skillet over medium heat, warm olive oil. Add garlic, ginger and shallot; cook 2 to 3 minutes, stirring frequently until tender and translucent.
  1. Add mushrooms, mirin, vinegar, salt and pepper; cook over high heat, stirring frequently for 2 minutes. The mushrooms should not appear to be cooked at this point.
  1. Remove mushrooms from heat; place in a small covered container for 15 minutes. The heat will continue to cook mushrooms as they rest. 
  1. Serve with chopped scallions. 

Pickled Radish

Makes:  4 servings

Prep time: 15 minutes

  • 12 radishes
  • ½ cup apple cider vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon mustard seed
  • ¼ teaspoon cayenne  
  1. Slice radishes thin with a peeler or mandoline; place in a small bowl.
  1. In a small saucepan, bring vinegar, brown sugar, mustard seed and cayenne to a boil.
  1. Pour pickling liquid over radishes; let rest for 30 minutes. If needed, weight radishes down to keep fully submerged in pickling liquid. 
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