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Korean chilli beef with quick kimchi salad
Korean chilli beef with quick kimchi salad
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Grilled beef steak paired with spicy kimchi salad for a light and flavorful dish.
Ingredients:
  • 20.00 ml tamari sauce, salt-reduced, gluten-free
  • 20.00 ml mirin
  • 2 tsp sesame oil
  • 2 tsp gochujang (Korean red chilli paste)
  • 500g lean beef rump steaks, fat trimmed
  • 30.00 ml rice vinegar
  • 5.00 gm caster sugar
  • 1/4 tsp chilli powder
  • 250g wombok (Chinese cabbage), coarsely chopped
  • 2 carrots, peeled, cut into thin matchsticks
  • 3 green shallots, thinly sliced
  • 6.00 gm sesame seeds, toasted
  • 250g green beans, thinly sliced, steamed
Instructions:
  • Mix tamari, mirin, 1 teaspoon sesame oil, and 1 teaspoon gochujang in a glass or ceramic shallow dish. Add the beef and coat well. Refrigerate, covered, for 30 minutes to marinate.
  • In a large bowl, mix together garlic, vinegar, sugar, chili powder, 1 teaspoon gochujang, 1 teaspoon sesame oil, and a pinch of salt. Add cabbage, carrot, and shallot, toss to combine, and let sit for 10 minutes.
  • Heat a barbecue plate or chargrill pan over medium-high heat. Lightly coat the beef with oil and cook for 2-3 minutes on each side, or until done to your preference. Remove from heat, cover with foil, and let it rest for 5 minutes before slicing.
  • Sprinkle sesame seeds over the tangy kimchi, then toss well. Serve the succulent beef with the flavorful kimchi and steamed beans.

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