BEEF GALBI, KABOCHA, BARLEY, ZUCCHINI, TRUMPET MUSHROOM, PETITE® PUMPKIN GREEN™

Ingredients

• Petite® Pumpkin Green™

MARINADE:

• 3.3 kilograms light soy sauce
• 900 grams sugar
• 1.8 kilograms corn syrup
• 300 grams garlic
• 750 grams pineapple juice
• 600 grams soju
• 300 grams kiwi
• 30 grams ground black garlic

BEEF GALBI:

• 1 portion strip-loin or skirt steak

KABOCHA PURÉE:

• 20 pounds kabocha squash, peeled
• 750 grams cubed butter
• 800 grams diced leeks
• 1.2 kilograms diced shallot
• 2.5 quarts heavy cream
• Salt
• Sugar
• Sherry vinegar
• Plum syrup

TO ASSEMBLE AND SERVE:

• Barley, soaked overnight
• Salt
• Diced trumpet mushrooms
• Diced zucchini
• Neutral oil
• Fresh Origins Petite® Pumpkin Green™

Instructions

FOR THE GALBI MARINADE:

1. In a blender, combine all ingredients except soy sauce. Add 2.7 kilograms of water and blend until smooth. Transfer to a non-reactive container and fold in soy sauce. Set aside.

FOR THE BEEF GALBI:

1. Heat the water bath of an immersion circulator to 133°F. 
2. In a pan over high heat, sear steak, leaving it raw on the inside.
3. In a vacuum bag, add seared steak, and just enough of the Galbi sauce to coat; seal. Sous vide for 40 minutes. Set aside.
   

FOR THE KABOCHA PURÉE:

1. Heat combination oven to 365°F and 60 percent humidity. 
2. In a hotel pan, arrange squash and 450 grams cubed butter. Cover with aluminum foil. Roast until squash is soft and caramelized, stirring occasionally to prevent burning. Remove from oven and reserve melted butter.
3. In a pan over medium high heat, add remaining butter and sweat leeks and shallots until soft. Add roasted squash, reserved melted butter, and heavy cream; bring to a boil.
4. Transfer mixture to a blender and blend until smooth, adding water as needed if too thick. 
5. Strain mixture through a chinois and season with salt, sugar, sherry vinegar, and plum syrup. Refrigerate.

TO ASSEMBLE AND SERVE:

1. In a pot over medium high heat, bring water and salt to a boil. Blanch soaked barley 5 minutes. Drain and set aside.
2. In a sauté pan over medium flame, heat oil. Add mushrooms and zucchini and sauté until tender and cooked through. 
3. Transfer mushroom-zucchini mix to the center of a serving plate.
4. Place steak over the vegetables.
5. Spoon 2 tablespoons Kabocha Purée to the side. Garnish with Fresh Origins Petite® Pumpkin Green™.