Steakhouse Tradition with Korean Flavor
The American steakhouse: a classic staple with little variation. Each brick and mortar may provide its patrons a unique option, but it’s not rare for menus to showcase consistent selections of steaks and sides. During a recent trip to the Certified Angus Beef ® Culinary Center, a group of influential Korean foodservice and retail partners were looking for that iconic steakhouse experience with a hint of their homeland. Sure enough, the culinary team accepted the challenge and put on a show leaving our friends’ minds and stomachs with more inspiration than they could handle. Check out the menu:
- Goji Tenderloin ChainSteamed rice accompanied by grilled goji tenderloin chain, poached egg and kimchi.
- Green Tea Mochi & Chocolate Lava CakeA decadent chocolate lava cake paired with green tea mochi and strawberry sauce.
- Traditional Korean SidesSmall side dishes containing kimchi, Korean rice cakes, fermented black beans, bean sprouts, fried lotus root, seaweed salad, sliced duck egg, spicy zucchini and pickled daikon.
- Korean-Style Short RibsFlanken-style short ribs smothered in a Korean-style barbecue sauce – the perfect balance of sweet tang from the sauce and beefy flavor from the well-marbled short rib.
- Deconstructed PorterhouseDeconstructed, grilled porterhouse steaks spiced with traditional Asian seasonings.
- Charcoal-Crusted Tomahawk SteaksEye-opening, grilled tomahawk steaks rubbed in a black charcoal powder.
- Soju, Traditional Korean Distilled BeverageSoju, typically paired with a light beer, is a distilled alcoholic beverage mainly produced in South Korea.
- Korean Influencers Capturing StoriesKorean influential chefs, restaurant owners and retailers sharing their meal socially.