From perfectly charred eggplant to caramelized steak, this is Lefebvre's take on a classic Korean dish.
The best way to burn eggplant on the flame, boom, voila. We're going to cook the eggplant like that until the eggplant is very, very, very, very, very, very black, so that's gonna take at least ten minutes. In the meantime, we're going to marinate our As the marinade, we're going to use regular sugar, corn syrup, and little bit of water. [MUSIC] Bring to a boil now, but [UNKNOWN] don't want any coloration. Let's go [UNKNOWN] eggplant. So this has begun to be charred. So I rotate the eggplant, okay? It's like when you cook a piece of meat or something with eggplant, okay? So now boiling. So now we're gonna turn off. Okay, perfect. We're going to add chopped garlic, some grated ginger. How does it smell? Ginger and garlic, it's just so good. Black pepper Sesame oil, soy sauce, unsweetened house wine vinegar. We begin to stir. It's good. We're going to put our marinade on the top of an ice bath, okay We don't want to put the steak into the hot marinade because the steak begin to cook. I really wish you can smell that, I really wish, guys. So today I'm using hangar steak. Love hangar steak, a little bit of fat in the hangar steak, good texture, good flavor. I'm gonna put the steak now in the marinade More frou-frou. Ooh ooh hoo this is my plate I don't share. I was like that before you know and still now when I go to a restaurant everyone wants to share the food. I'm sorry guys, I like you but I want to eat a fish and an endive salad, that's what I want. Why should I share my food with you okay? Just a little bit quick on the paper towel, okay? Why, because we don't want to put too much marinade on the pan, okay. For me, a steak is all about the crust. You want to make sure your sizzle platter is very very hot, okay. We want to get a nice, nice, nice caramelization. [SOUND] Yeah, here we go. That's what we want, okay, the sizzling. Is [UNKNOWN] with all this flavor. It just is crispy and [UNKNOWN] flavor just like [SOUND]. I don't know how to tell you, but it's good. Look at this, [UNKNOWN] that's exactly what we want, okay? Now we just flip over, okay? When you cook a piece of steak, you want to make sure both side, same time, okay? 50-50, okay? This caramel, soy sauce, ginger, and garlic. [SOUND] C'est bon, c'est bon. So we're gonna take a whole eggplant in the blender, the skin, everything. We're gonna put a little bit of salt, [UNKNOWN] [MUSIC] Little bit of extra virgin olive oil. [MUSIC] Voila, and now we're going to mix slowly. On y va. You feel like you're eating an eggplant grilled directly in the charcoal. We add a little twist of that Korean barbeque. [BLANK_AUDIO] Now, it's ready to eat. Galbi steak with burnt eggplant puree and yogurt. [MUSIC] Sorry, I forget. It was so good, I forgot about the How about you guys? [MUSIC] [SOUND]