Bite with Belkys: Hibachi Bulgogi from Soo-Woo Japanese Steakhouse

The Chef: Grehan Gaitan

The Restaurant: Soo-Woo Japanese Steakhouse

The Dish: Hibachi Bulgogi

12 oz. rib eye, thinly sliced

1 pear, chopped

1 onion

1/2 cup of soy sauce

4 garlic cloves

1/2 cup of sugar

2 Tbs of sake

2 Tbs of lime soda

2 Tbs of water

1 Tbs of beef base

pepper, to taste

sesame oil, to drizzle

1/4 cup of broccoli

1 cup of bean sprouts

1/4 cup of carrots

1/4 cup of yellow squash

1/4 cup of onion

Soo-Woo house sauce (can leave out at home)

salt, to taste

pepper, to taste

1 Tbs of garlic butter

1 Tbs of soy sauce

2 Tbs of oyster sauce

1 Tbs of teriyaki sauce

1 tsp of sesame seeds

-Start by making the marinade. In a bowl, combine pear, onion, soy sauce, garlic, sugar, sake, lime soda, water and beef base. Season this with a pinch of pepper. Then, blend it in a mixer and strain.

-Next, marinate the rib eye for two days for the best taste. Cook the steak over a flat top grill or a sauté pan.

-Add a little drizzle of sesame oil over the meat.

-Now, move on to the vegetables. At the restaurant, they like to cook broccoli, bean sprouts, carrots, squash and onion. They season with their house sauce, salt, pepper, garlic butter, soy sauce, oyster sauce and teriyaki. Lastly, add some sesame seeds and toss.

Simply serve the steak with the vegetables on the side.

Serves: 2

Serving Suggestion: Cotton Candy Martini

Note:

Take a printed copy of the recipe to the restaurant and receive a complimentary dessert with the purchase of an entree. (valid one month from the air date)

9753 NW 41st Street

Doral, FL 33178

305-477-4477