Korean Style BBQ Beef with Kimchi Slaw

Peter is joined in the kitchen by his daughter, and this time they are preparing a fantastic Korean Beef dish. California Prunes add a sweetness to the BBQ sauce, which complements the tanginess of the pepper, and create a rich, velvety flavour and texture. With its fresh Kimchi slaw accompaniment, this dish fits the bill for all occasions, whether for a sociable supper with friends, a lunch time treat, or a family dinner.

Makes: 4Prep Time: 15 minutesCook Time: 10 minutes


  • For the BBQ sauce:
  • 1/2 red onion
  • 1/2 thumb ginger
  • 1 clove garlic
  • 150g California Prunes
  • 1tbsp Korean chilli paste
  • 100ml dark soy sauce
  • 50ml rice wine vinegar
  • For the Korean BBQ beef:
  • 1/2 thumb ginger
  • 2 cloves garlic
  • 2 x 200g rump steaks
  • 1/2 red onion
  • 100g California Prunes
  • 100ml water
  • 2 tbsp sesame seeds
  • Salt and pepper to taste
  • For the Kimchi slaw:
  • 1/2 small cabbage
  • 4 spring onions
  • 2 tbsp olive oil
  • 160g  tin Kimchi
  • 2 tbsp sesame seeds


For the BBQ sauce:

  1. Peel the ginger and garlic clove and place into a blender.
  2. Add the remaining ingredients.
  3. Blend until smooth, then place to one side.

For the Korean BBQ beef:

  1. Cut the beef into strips, drizzle with olive oil and season with salt and pepper.
  2. Peel and chop the ginger and garlic cloves, then add to a wok with a splash of oil.
  3. Add the beef, and cook until the beef has browned.
  4. Pour in the BBQ sauce, 100ml water and the chopped California Prunes.
  5. Simmer for 10 minutes until the beef is tender.

For the Kimchi Slaw:

  1. Slice the red onion, cabbage and spring onions.
  2. Place into a bowl with the kimchi and sesame seeds.
  3. Mix together and place to one side whilst you finish the beef.

To finish:

  1. Taste the beef to make sure it’s tender.
  2. Place in a bowl and sprinkle with sesame seeds before serving alongside the kimchi slaw.



Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.