Korean Banh Mi
Lunch just got exciting! Taishon's take on the traditional Vietnamese Banh Mi but with a Korean twist!
Serves 2 for Breakfast, Brunch Or Lunch
Grilled rib-eye steak with Taishon's Korean sauce, served in a crusty French baguettes, with Asian slaw, pickled cucumber and sliced red chilli.
Ingredients For The Pickled Cucumber:
• ½ Cucumber
• 150ml White wine vinegar
• 75ml Golden syrup
• 1 Teaspoon black peppercorns
• 1 Teaspoon table salt
• 2-3 Bay leaves
• 1 x Red chilli sliced
• 150-200ml Cold water (pre-boiled and cooled)
Ingredients For The Asian Slaw:
• ½ Red cabbage finely cut
• ¼ Red onion finely sliced
• A handful of grated carrot
• A handful of fresh coriander chopped
• A handful of beansprouts
Ingredients For The Baguette:
• 2 x Crusty demi French baguettes
• 1 x Steak (Rump or Ribeye)250g
• A few slices of pickled cucumber (See below)
• Sliced red chilli
• 1 Tablespoon of Taishon's Korean sauce plus a little extra to finish
• Cracked black pepper
• Extra Virgin Olive Oil
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method - Pickled Cucumber:
1. For the pickled cucumber. Mix the syrup, white wine vinegar, peppercorns, salt, sliced red chilli , bay leaves and cold water into a bowl, mix thoroughly then thinly slice and add the cucumber ensuring it is covered by the liquor. Cover, set aside and leave in the fridge until ready to use. (The flavour will develop over time and the pickles will last 3-4 days).
Method - Asian Slaw:
2. To make the slaw thinly slice a quarter of a red onion, half a red cabbage and a bunch of fresh coriander. Mix together in a bowl with a handful of beansprouts and grated carrot. Set aside until ready to serve.
Method - Banh Mi Steak Baguette:
3. Season the steak one side with oil, turn and season with coarse cracked black pepper. Into a dry smoking wok place the steak oil side down. For a medium rare steak, fry for 2 minutes, turn over and fry for another two minutes, then sear the edge. Remove the steak from the wok and allow to rest for 4-5 minutes. Just before serving thinly slice.
4. Slice open the demi baguettes, divide and layer the steak on the base. Then generously drizzle over the Korean sauce and add the Asian slaw.
5. Finish with pickled cucumber on top and sliced red chilli.