What Cooking Hawaii S4-E2: Bulgogi Hawaiiana, Pineapple Gochujan - KFVE, K5-Hawaii News Now, Local Programming

January 27, 2016

What Cooking Hawaii S4-E2: Bulgogi Hawaiiana, Pineapple Gochujang

"Bulgogi Hawaiiana"

Chef Grant Sato

Yield: 2 portions



1 medium sized sweet onion

2 cloves garlic

1pc Korean pear, peeled

¼ cup shoyu

1oz dehydrated Hawaiian Crown Pineapple cut into julienne

½ cup chopped green onion

1tsp toasted sesame seeds

1tsp sesame seed oil

½ cup Maui Brewing Company Bikini Blonde Lager

½ pound thinly sliced beef chuck

1cucumber for garnish

½ cup chopped Hawaiian Crown Macadamia nuts for garnish


1)    You can either hand grate the onion, garlic , and pear or place them in a blender or food processor until a smooth mixture is formed

2)    Add the shoyu, pineapple, green onion, sesame seeds, sesame seed oil, and beer to the mixture and mix well and add in the beef

3)    Allow the beef to marinate for 10 minutes to an hour then sauté the beef with a little of the marinade and serve hot

4)    Enjoy it hot with rice and salad


My Version of Gochujang(Korean Pepper Paste)

Yield: 3 cups



4 cups water

1 cup barley malt

3 cloves garlic, crushed

½ cup chopped green onions

½ cup sweet rice flour

1 cup soy bean flour

1 cup fine or coarse chili flakes

2T salt or more if desired

2T honey or other sweet syrup product(I use pineapple syrup)

*optional sesame seed oil just before service


1)    Place the 4 cups of water in a small pot and bring to a boil

2)    Place the barley malt, garlic, and green onions in a sachet or cheese cloth, tie it well to insure the products do not escape, and place in the boiling water, reduce to a simmer until the water reduces by half

3)    Remove the sachet and add in the rice flour and soy bean flour and stir well making sure not to scorch the bottom of the pot, cook for a couple of minutes until a thick mixture is created and turn off heat

4)    Allow the product to cool to room temperature and then stir in the chili flakes and mix well, add in the salt and stir well until it is fully dissolved with no lumps, taste and add more salt if desired

5)    Add in the honey and stir well, then place the mixture in a glass or ceramic container, cover, and let stand 3 months to ferment

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