Iceberg Babies® Korean Beef Cups

Yield: 8 servings

INGREDIENTS

6 Garden Hearts® Iceberg Babies®
8 servings Korean grilled beef
8 servings Korean slaw
8 portions crispy fried rice noodles

KOREAN BEEF & MARINADE

2 1/2 pounds boneless beef chuck short ribs, cut into 1/4″ thick slices
4 cloves garlic, minced
1/4 yellow onion, peeled and grated
1/2 carrot, peeled and grated
1/2 Asian pear, grated including the skin
1/2 tablespoon ginger, minced
1/4 cup brown sugar

MARINADE (continued)

1/4 tablespoon black pepper, freshly ground
4 fluid ounces soy sauce
1 fluid ounce sesame oil
1 teaspoon Korean chili flakes (may substitute regular chili flakes)
1 fluid ounce sake, white wine, or a teaspoon of vinegar
2 fluid ounces cola soft drink

SLAW VEGETABLES

1/2 pound Napa cabbage, thinly sliced
1/4 cup red bell pepper, fine julienne cut
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1/2 cup carrots, finely julienne cut
1 cup pea sprouts, trimmed

SLAW DRESSING

2 tablespoons red bell peppers, brunoise cut
2 tablespoons cilantro, chopped
1/4 cup brown sugar
6 fluid ounces soy sauce
2 fluid ounces sesame oil
2 tablespoons white sesame seeds, toasted
2 tablespoons black sesame seeds, toasted
1 tablespoon ginger, micro-planed
1 tablespoon chili garlic sambal

RICE NOODLES

1 packet rice noodles
6 fluid ounces canola oil

METHOD

1. In a mixing bowl, combine the marinade ingredients together and whisk well. Add the sliced chuck short ribs and hand toss well. Cover and marinate for 48 hours. You can also place the beef and marinade in a large zip-lock bag.
2. Mix slaw dressing ingredients and refrigerate. Slaw can be prepared a day ahead.
3. Prepare slaw vegetables, place in a resealable bag and refrigerate. This can also be prepared a day ahead.
4. Rinse the Iceberg Babies®, with cold water, let drip-dry and cut into quarters. Cut out the center leaves leaving two or three of the outermost leaves, keeping the stem-hold intact to create small bowls. Cut the remaining lettuce into a fine julienne. Refrigerate until ready for use.
5. Grill the short rib slices over medium-high heat for two to three minutes per side, brushing with some of the marinade as you go. Ribs should be well grill- marked, glazed and cooked through. Remove ribs from the grill and let rest for five minutes.
6. Combine slaw ingredients and julienned lettuce in a large stainless steel bowl and toss with dressing.
7. Add beef at the last second and toss gently.
8. Fill each of the lettuce quarters with the Korean slaw and beef mixture. Plate three Iceberg Babies cups per order.
9. For garnish, fry rice noodles in a shallow pan until crisp. Arrange cups next to a bed of noodles.
Chef Beat Giger

Recipe by:

Beat Giger, CEC, AAC, Corporate Chef                                     Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."