Photographer: James Moffatt. Stylist: Olivia Blackmore.
This lower carb Korean beef salad with kimchi slaw makes a delicious lunch or dinner for the warmer months.
Ingredients
Method
Combine steak, oil and gochujang in a shallow non-reactive dish. Cover; refrigerate for 2 hours or overnight.
Heat a large frying pan over high heat. Season steak well. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate; rest, covered loosely with foil, for 10 minutes.
Meanwhile, combine kimchi, cabbage, wombok, peanuts, seeds and mint in a large bowl.
Slice beef thinly against the grain; toss through salad with cooking juices. Season to taste.
Divide salad among four plates or bowls. Serve with lime wedges and extra kimchi, if you like.
What is gochujang?
Gochujang is a fermented Korean chilli paste that can be found in Asian supermarkets. For this Korean beef salad recipe, budget-friendly rump steak is marinated in gochujang and extra virgin olive oil for at least two hours or overnight for maximum flavour.
What is kimchi?
Kimchi is a side dish of fermented vegetables, available from Asian supermarkets, some health food stores and delis. Or make your own classic kimchi with our easy recipe with two methods to choose from!
