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Koreansk biff
PrintVad sägs koreanska biffar med färsk ingefära, lite sambal oelek och som serveras med en härlig kimchi. Kittlar verkligen smaklökarna
Servings
Nutrition and climate performance
Portion size: 90g
Ingredients
Finished quantity
- 9,0 kg Koreansk biff
Ingredients
- 2700 gram Dry Simsubas
- 130 gram Salt
- 270 gram Pumpafrön
- 80 grams Garlic powder
- 70 gram Chilli powder coarsely ground
- 700 gram Wheat germ
- 2900 gram water
- 800 gram Cooking cream
- 130 gram Sambal Oelek
- 270 grams Japanese soya
- 400 grams Rapeseed oil
- 130 gram Kallpressad rapsolja för lite nötig smak
- 270 grams Fresh ginger grated
- 900 gram Yellow onion chopped or diced
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Fräs löken i rapsoljan. Tillsätt riven ingefära och sambal oelek sista minuten
- Hacka och rosta pumpafröna hastigt
- Mix the dry ingredients
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. Do not run for too long as the texture can become too tough.
- Shaping steaks by hand or in a mincing machine
- Stir in cornmeal and fry quickly on a griddle or ipinium tray with rapeseed oil, then temper to 90 degrees at 115 degrees, 15% humidity
Tips:
- Serve with wild rice, some yogurt and kimchi.