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Korean Style BBQ Beef with Kimchi Slaw

A fantastic Korean Beef dish by Peter Sidwell. 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.

Featuring California Prunes 

Ingredients

For the BBQ sauce

1/2red onion
1clove garlic
1 tbspKorean chilli paste
50 mlrice wine vinegar
1/2thumb ginger
150 gCalifornia Prunes
100mldark soy sauce

For the Korean BBQ beef

1/2thumb ginger
2 x 200 grump steaks
100 gCalifornia Prunes
2 tbspsesame seeds
2cloves garlic
1/2red onion
100 mlwater
Salt and pepper to taste

For the Kimchi slaw

1/2small cabbage
2 tbspolive oil
2 tbspsesame seeds
4spring onions
160 gtin Kimchi

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.

  3. Serve alongside the kimchi slaw.

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