Home Recipes Korean Style BBQ Beef with Kimchi Slaw

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

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.
Serve alongside the kimchi slaw.

see all recipes

Main Courses, Meat

Korean Style BBQ Beef with Kimchi Slaw

Ingredients

For the BBQ sauce

For the Korean BBQ beef

For the Kimchi slaw

For the BBQ sauce

For the Korean BBQ beef

For the Kimchi Slaw

To finish

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