Ingredients
- 2 lbs. (908g) Beef tenderloin, sliced thinly
- 1 cup (240ml) Pureed pear
- 1/2 cups (120ml) Onion purée
- 8 cloves (40g) Minced garlic
- 3/4 tablespoon (8g) Minced ginger
- 2 each (30g) Chopped green onion
- 1/4 cup (60ml) Soy sauce
- 1/4 cup (80g) Brown sugar
- 1/4 teaspoon (1g) Ground black pepper
- 2 tablespoons (30ml) Toasted sesame oil
- 1/3 cup (50g) Thin slices of carrot
- 1 each (908g) Medium Head Napa cabbage (about 2 lbs.)
- 1/4 cup (16g) Sea salt or kosher salt
- 6 each (30g) Garlic Cloves, chopped
- 1 teaspoon (4g) Fresh Ginger, grated
- 1 teaspoon (10g) Granulated sugar
- 2 tablespoons (30ml) Fish sauce or salted shrimp paste
- 3 tablespoons (25g) Korean red pepper flakes (gochugaru)
- 8 ounces (240g) Korean radish or daikon radish, peeled and cut into julienne strips (1/8”x1/8”x2-3”)
- 4 each (50g) Medium scallions, trimmed and cut into 1-inch pieces
- 2.2 lbs. (1 kg) Steak Cut Frozen Fries
- As Needed Vegetable Oil for frying
- 2 tablespoons (6g) Gochugaru (Korean Chili Flakes)
- 1 tablespoon (4g) Sea Salt
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