• The Recipe for ‘K-Town Carpaccio’ By Eric Garcia

    by TastyKFood, November 17 2015

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    Here is the recipe for 'K-Town Cappaccio' which was awarded the Third Prize to Eric Garcia from CIA Greystone at the Korean Sensation Culinary Contest. 



    Beef, High quality grade, Marbled 8oz. 

    Marinate in bulgogi, crust in salt and Korean chili pepper flakes
    Thinly sliced
    Massage sauce into the meat and keep cool.
    Let marinate for 1 hour
    Wrap in plastic wrap, and roll into a tight sausage like shape
    Freeze until solid
    Cut into paper thin medallions
    Keep frozen until plating

     Salad Kimchi
    Napa Cabbage ½ head
    Red cabbage ½ Head
    Korean pear 1 cup Julienne 

    Kimchi vinaigrette
    Kimchi juice 1 cup
    Sesame oil 1 Tbsp
    Citrus Yuja Tea gel 2 Tbsp
    Salt and pepper to taste
    Garlic 1 Tsp Mince
    Ginger 1Tsp mince
    Rice vinegar ½ cup
    Dijon Mustard 1 Tsp
    ¾ cup of Extra Virgin Olive oil 



    Combine all ingredients and whisk. Slowly add the olive oil, whisk hard until emulsified, add salt to taste

    Chiffonade the Napa cabbage as well as the red cabbage. Mix together.
    Julienne the pear, keep cool for plating.
    Dress greens with vinaigrette 

    Bulgogi sauce
    Soy sauce light sodium 2 cups
    Rice Wine vinegar ½ cup
    Sugar 2 Tsp.
    Mince ginger ½ cup
    Mince garlic ½ cup
    Green onion ½ cup
    Korean chili paste 2 TBsp
    Korean chili Flake 1 TBsp
    Cornstarch slurry 1 cup

    Combine all ingredients in a sauce pan and bring to a simmer.
    Let simmer for 5 minutes
    Slowly add the slurry
    Whisk continuously
    Cook to a syrup consistency.
    Add salt and Pepper to taste. 

    Arrange thinly sliced marinated beef onto a plate. Add a handful of greens for color and texture contrast.



    A version of this article by Eric Garcia. Photo by Benjamin Lee.


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