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Kevin Felice

Chef Kevin Felice
Director of Operations and Food/Beverage
40 North Restaurant Group

Korean Beef Bowl

Recipe courtesy of Chef Kevin Felice
Sponsor: True Aussie Beef & Lamb

Servings: 24


  • 10 lbs Australian grassfed strip loin, diced 1 inch by 1 inch
  • 3 c gochujang paste
  • 1 c honey
  • Vegetable oil, as needed
  • 6 lbs farro, cooked and cooled
  • 2 c grilled and diced scallions
  • 4 qts bias-cut green beans
  • 2 qts pickled cucumber salad
  • 2 qts carrot ribbons
  • Black sesame seeds


  1. Skewer steak cubes on 10-inch wood skewers, 5 cubes per skewer.
  2. Combine the gochujang and honey and rub the steak all around with it. Place skewers on a flat top grill and cook for 3 minutes on each side, or until desired temperature is reached.
  3. In a large pan, sauté the farro with the scallions. Warm through and season as needed.
  4. Portion warm farro in a bowl. Arrange about 2/3 cup green beans, 1/3 cup cucumber salad and 1/3 cup carrot ribbons on top. Add a skewer of beef and garnish with sesame seeds.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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