
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
INGREDIENTS
- 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
DIRECTIONS
For the BBQ sauce:
- Peel the ginger and garlic clove and place into a blender.
- Add the remaining ingredients.
- Blend until smooth, then place to one side.
For the Korean BBQ beef:
- Cut the beef into strips, drizzle with olive oil and season with salt and pepper.
- Peel and chop the ginger and garlic cloves, then add to a wok with a splash of oil.
- Add the beef, and cook until the beef has browned.
- Pour in the BBQ sauce, 100ml water and the chopped California Prunes.
- Simmer for 10 minutes until the beef is tender.
For the Kimchi Slaw:
- Slice the red onion, cabbage and spring onions.
- Place into a bowl with the kimchi and sesame seeds.
- Mix together and place to one side whilst you finish the beef.
To finish:
- Taste the beef to make sure it’s tender.
- Place in a bowl and sprinkle with sesame seeds before serving alongside the kimchi slaw.