Grilled Australian Striploin

Japchae, Mushroom, Zucchini, Soy-Garlic Sauce

Chef Jae Lee of Nowon | New York

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Adapted by StarChefs | July 2022

INGREDIENTS:

Mushroom Mix:
1 pound king trumpet mushrooms, sliced into thin half-moons
1 pound shredded enoki mushrooms
1 pound thinly sliced shiitake mushrooms
1 pound shredded maitake mushrooms

Soy-Garlic Sauce:
1 whole Asian pear, peeled
4 tablespoons garlic, minced
8 tablespoons sesame oil
1 ½ quarts brown sugar
1 ½ quarts tamari soy sauce

To Assemble and Serve:
Yield: 1 serving
8 ounces Australian striploin steak
Salt
Black pepper
1 ½ ounces canola oil
½ ounce shallot, sliced thin
¾ ounce zucchini, sliced thin
4 ½ ounces Korean sweet potato noodles, soaked

METHOD:

For the Mushroom Mix:
In a bowl, mix to combine all mushrooms. Refrigerate until needed.

For the Soy-Garlic Sauce:
In a blender, combine pear, garlic, sesame oil, sugar, and 1 ½ quarts water. Blend until smooth. Whisk in tamari. Reserve.

To Assemble and Serve:
Prepare and heat a grill. Season the steak with salt and pepper. Grill steak until desired doneness. Meanwhile, heat a wok over high flame. Add canola oil, then add shallot, zucchini and 3 ounces Mushroom Mix. Roast until mushrooms are cooked through and begin to brown, approximately 2 minutes. Toss in sweet potato noodles and 2 ounces Soy Garlic Sauce. Transfer to a serving plate. Slice the grilled steak then lay it on top of the noodles.

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