GingeRootz Asian Grille Recipes

GingeRootz Asian Grille celebrates 10-year anniversary (Courtesy Doris Ng)

APPLETON - GingeRootz Asian Grille in Appleton kicked off 10-days of celebration Monday to say thank you to its loyal customers.

The restaurant opened in 2004 and has been name Small Business of the Year by the Fox Cities Chamber of Commerce. It was one of 10 award recipients of the Make Mine a Million Business Award.

There are still three days left for people to join in on the celebration. The festivities are as followed:

  • Aug. 25: Bento Box – A common Japanese lunch, the Bento Box has an array of small samplings of dishes allowing guests to sample a variety of items without the worry of ordering too much. GingeRootz will offer three to five Bento Box selections throughout the day.

  • Aug. 26: Shabu Shabu – Also known as Japanese fondue, Shabu Shabu will be another engaging event for guests to cook their own meal as well as create their own flavor and broth.

  •  Aug. 27: VIP Dinner – After attending two or more of the above celebratory events, guests will be entered to win a place at the VIP dinner. Selected diners will be wined and dined by GingeRootz from 5-7 p.m.

The recipes shared on today's show include:

Korean "Bul Go Gee Beef" Recipe


  • 5lb rib-eye

  • 4oz soy sauce

  • 4oz orange juice

  • 4oz cooking rice wine

  • 3.5 oz sugar (prefer brown sugar)

  • 1/2 tbl minced garlic

  • 1/2 tbl miso paste

  • Lettuce


  • Cut rib-eye into thinly slices

  • In a separate colander, remove lettuce leaves and wash thoroughly

  • Combine all ingredients into large mixing bowl

  • Marinate rib-eye into sauce and leave overnight (Can marinate longer if needed)

  • Grill rib-eye onto grill or skillet to desired doneness

  • Serve Bul Go Gee on lettuce and enjoy!

Shabu Shabu - Japanese Fondue


  • 1-2 bags of Meat balls and fish balls (additional variety is suggested)

  • 1-2 bags of fish cakes

  • 1 lb fresh shrimp

  • 1 lb fresh beef

  • 1 bunch Fresh Enoki Mushrooms

  • 1/2 oz cut up Shitake Mushrooms

  • 1 fresh Cabbage

  • 1 bag of rice noodle

  • Broth

    • 2 tsp Chicken stock

    • 2 tsp Salt

    • 3 tsp Sugar

    • 1 tbl Soy sauce

    • 1 tsp Sesame oil

  • Shabu Pot and Portable table top stove


  • Fill water in Shabu pot half way (depends on size of pot)

  • Turn on portable stove (turn on high), until water boils

  • While water is starting to boil, mix in all broth ingredients

  • Let simmer for about 10 minutes

  • Put in meat and let cook until desired doneness

  • Add in vegetables

  • Repeat until all meat and vegetables are consumed, or until guests are near full

  • Add in noodles and cook until noodles are soft

  • Serve noodles with broth from Shabu pot and enjoy!