Taste of Thursday recipe by Chef Alex Chen – Boulevard Kitchen & Oyster Bar

Korean Galbi ‘Dog’

Chef Alex Chen

 

 

Ingredients:

200g Beef short rib, 1 inch dice

100g beef fat, 1/2 inch dice

1/5 of an Granny Smith apple, do not peel

1/8 of an Asian pear, do not peel

1 tsp peeled ginger, peel

3 Tbs green onion, finely chop

1 Tbs chopped garlic, finely chop

3 Tbs soy sauce

1 tsp korean soy bean paste

1/2 tsp toasted sesame seeds

1/2 tsp sesame oil

3 Tbs sugar

1 Tbs honey

Sausage casing 3 feet

 

Method:

1. In a blender, blend everything together except for the beef
2. Pour the marinade over the beef and refrigerate for 16 hrs
3. After 16 hours, drain the marinade
4. Keep all the ingredients cold, including the meat grinder
5. Using your hand in a continuous circular motion, mix your meat for 30 seconds to combine and evenly distribute the fat
6. With a sausage stuffer, stuff the meat into the casing
7. Let it air dry for a day in the fridge

 

• Grill directly onto a medium low oven until it reaches an internal temp of 160 F

• Serve on a brioche bun with pickled vegetables and chili paste.

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar
Twitter: @blvdyvr @ChefAlexChen
Instagram: @blvdyvr
Facebook: /blvdyvr  /chefalexchen
Website: boulevardvancouver.com

Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.
Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.