Kobe Beef, Fermented Black Bean and Arrowhead

Here is one of 5 dishes I made for Matthew and Camila McConaughey a few weeks ago.  One of the main ingredients for this dish is a product from Korea which is fermented black bean paste.  I was familiar with fermented black beans from Chinese cuisine which uses it but I've only seen their fermented black beans in a dried version that was extremely salty.  You typically would rinse these dried fermented beans and cook it with seafood in a sauce.  This Korean fermented black bean paste is more like a goujchang, deep, rich, fermented paste that be used in a numerous applications.  I simply marinated the beef cap in the paste and the marinade ended up becoming my sauce.  Here is the recipe I hope you enjoy it! 

Fermented black bean kobe
1 lb of large diced wagyu ribeye cap beef
3 tbsp soy sauce
3 tbsp of saamjang
1/4 cup orange juice
3 tbsp of fermented Black bean paste
2 tbsp sesame oil

10 arrowhead peeled boiled for 15 min and then diced
4 raw arrowhead sliced thin and fried
4 oz mitake mushrooms
1/2 tsp of red Korean chili flakes 

Micro cilantro, sesame seeds to garnish

For the Beef,

Place all the ingredients in a bowl and mix well.  Marinate for at least an hour up to 6 hours.  

To Finish.

In a large saute pan on high heat add sesame oil to the pan along with dice arrowhead and mitake mushrooms.  Cook for 5-7 minutes until both are golden brown.  Pour the ingredients out onto a bowl and place the pan back on the heat.  Add a little more sesame oil and the marinated beef.  Cook for 5 minutes and then add the mushrooms and arrowhead back in.  Add a touch of water if need be to create a glaze for the beef and vegetables if the marinade has evaporated.  Season with a pinch of salt if need be.  Finish with korean chili flakes and sesame seeds.  Place a small portion in the middle of the plate.  Finish the dish with fried arrowhead chips, and micro cilantro.  Serve and enjoy!