Home / Recipes / Spanish-Korean US Beef Goroke with Onion Blossom Vinegar Mayonnaise, Soy Sauce, Smoked Jalapeño Chili & US Craft Beer Marmelade

Spanish-Korean US Beef Goroke with Onion Blossom Vinegar Mayonnaise, Soy Sauce, Smoked Jalapeño Chili & US Craft Beer Marmelade

A wonderful, culinary fusion of Spanish and Korean cuisine and the delicious flavor of U.S. Beef. Spanish Chef José Miranda Morillo, who has a soft spot for the many croquette variants in Madrid, and his business partner Bini, who originally comes from Korea and enjoys delicious goroke (Korean name for croquettes), brought their insights together for this unique recipe. The recipe, like all the Kochu Karu restaurant’s dishes, combines the best of both worlds.

Serves 8-10 portions.

Featuring U.S. Beef

More about Kochu Karu

Where to buy the products:

  • B2B customers can order U.S. beef via Nice to Meat, among other places.
  • Consumers can find U.S. Beef via Fleischrebellen or Frischeparadies, among other places.

Ingredients

Beef Mixture

1kg U.S. Brisket (Dry Aged, if possible)
100 gred onion
100 ggreen bell pepper
100 gdark soy sauce
100 gOloroso Sherry
50 gginger
15 ggarlic
15 gsugar
50 ghoney
15 golive oil
15 gsesame oil
5 gpepper
5 gsancho pepper

Goroke

250 gU.S. Brisket
200 gshallots (finely diced)
120 gbutter
120 gflour
1 litermilk
white pepper
sea salt
nutmeg
120 ggreen asparagus, finely diced

Breading and Frying

flour
eggs
panko breadcrumbs
Canola oil (for frying)

Mayonnaise

175 gegg yolk
75 gchive blossom vinegar or shallot vinegar
100 gmustard
10 gsea salt
500 golive oil
50 gnatural yogurt

Craft Beer Jam

100 mlsmoked olive oil
250 mlPorter or Pale Ale craft beer (ideally alcohol-free to avoid bitter notes)
100 mlmaple syrup or sugar beet syrup
250 gonions, finely diced
2cloves garlic, very finely diced
100 gjalapeño chili, diced (soy sauce pickled and smoked)
50 gbalsamic vinegar

Beef Mixture

  1. Cut U.S. Brisket into short pieces and roast in the oven at 180°C for 8 minutes.

  2. Remove and cook in a pressure cooker with the vegetables and spices for 25 minutes.

  3. Then cool, separate from the bone and cut into small cubes.

Preparation (the day before)

  1. Heat shallots and butter in a saucepan until onions are translucent and soft.

  2. Add the sifted flour and mix.

  3. Boil the milk with the spices (makes a béchamel) and pour over the onion butter mixture.

  4. Add the diced beef and cook for another 10 minutes.

  5. Transfer the mixture and mix in the blanched asparagus cubes.

  6. Refrigerate for at least 8 hours.

On the day of making

  1. Shape chilled mixture into croquettes of about 60 g each.

  2. One by one, rotate croquettes in flour, egg and panko breadcrumbs.

  3. Fry briefly at high temperature until crispy on the outside and tender on the inside.

Mayonnaise

  1. Combine egg yolk, vinegar, mustard, sea salt, and olive oil.

  2. Add the natural yogurt and onion flowers to taste.

  3. Transfer to a container and refrigerate until ready to use.

Craft Beer Jam

  1. Heat olive oil, onion and garlic in a saucepan until onions are translucent and soft.

  2. Add the beer, maple syrup, balsamic vinegar and boil down to the desired consistency for about 10 minutes.

  3. Add the jalapeño chilies and stir.

  4. Refrigerate until ready to use.

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