What’s Cooking Hawaii? Bulgogi brings bold flavors

In this second installment of the new season, chef Grant Sato continues to share recipes he created for the Global Taste of Korea competition last year, including this bulgogi dish. The episode also features his homemade recipe for kochu­jang sauce.

Bulgogi Hawaiiana

Courtesy chef Grant Sato

>> 1 medium sweet onion

>> 2 cloves garlic

>> 1 Korean pear, peeled

>> 1/4 cup soy sauce

>> 1 ounce dehydrated pineapple, julienned

>> 1/2 cup chopped green onion

>> 1 teaspoon toasted sesame seeds

>> 1 teaspoon sesame seed oil

>> 1/2 cup Maui Brewing Co. Bikini Blonde Lager

>> 1/2 pound thinly sliced beef chuck

>> 1 cucumber, for garnish

>> 1/2 cup chopped macadamia nuts, for garnish

Grate onion, garlic and pear, or place in a blender or food processor until a smooth mixture is formed.

Add soy sauce, pineapple, green onion, sesame seeds, sesame seed oil and beer; mix well. Add beef; marinate 10 minutes to an hour.

Saute beef with a little of the marinade. Garnish. Serves 2.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturday.