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Korean barbecued chilli beef and quick kimchi
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Indulge in spicy Korean beef steak with tangy kimchi.
Ingredients:
  • 750ml (3 cups) boiling water
  • 40g (1/3 cup) sea salt
  • 1 baby wombok (Chinese cabbage), quartered crossways, leaves separated
  • 55g (1/4 cup) caster sugar
  • 4 garlic cloves, crushed
  • 30.00 ml lightly dried chilli flakes
  • 40.00 ml gochujang (Korean red chilli paste)
  • 650g beef eye fillet
  • 55g (1/4 cup, firmly packed) brown sugar
  • 250ml (1 cup) beef stock
  • 42.00 gm soy sauce
  • 1 green shallot, thinly sliced diagonally
Instructions:
  • In a large glass or ceramic bowl, mix water and salt. Add wombok and stir well. Allow to sit for 30 minutes, stirring every 5 minutes until wombok softens slightly. Drain and rinse with cold water.
  • In a big bowl, mix caster sugar, garlic, fish sauce, and chili flakes. Add wombok and stir until well coated.
  • Preheat a hot barbecue grill or chargrill pan. Coat the beef with gochujang. Grill for 7 minutes on each side until cooked as desired. Let it rest on a plate for 5 minutes, then thinly slice.
  • In a saucepan, mix together the brown sugar, beef stock, and soy sauce. Simmer over medium-high heat until slightly thickened, about 10-15 minutes.
  • Season the beef with shallot and present it alongside the kimchi and sauce.

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