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Korean Beef with Kimchi Slaw


This recipe is packed full of nutrition and flavour. Kimchi is fast becoming a popular store cupboard ingredient from Korea. It’s really versatile and easy to add to dishes. Fermented food is known for its great nutritional benefits, it also tastes really good! This rich, full flavoured beef dish is super tasty and a great one to place in the centre of the table for friends and family to tuck in to and enjoy.


Serves 4

Prep time 10 minutes Cook time 10 minutes




1 red onion
1 thumb ginger
3 garlic cloves
250g prunes
1 tbsp Korean chilli paste 100m dark soy sauce 50ml rice wine vinegar 100ml water
1/2 small cabbage
4 spring onions
2 tbsp oil
1 tin 160g kimchi
400g rump steak
2 tbsp olive oil
Salt and pepper
4 tbsp sesame seeds


Here’s how:


Peel the garlic and ginger. Place half of the ginger and garlic into a jug with 150g of prunes, chilli sauce, soy and 50ml of cold water and rice wine vinegar.
Blend the ingredients until smooth, then place to one side.

Cut the beef into strips and drizzle with olive oil and season with salt and pepper. Slice the red onion and place half in a hot pan with the remaining garlic and ginger. Add the beef strips and cook the beef until browned off. Pour in the Korean sauce, the remaining water and the rest of the prunes.

Simmer for 10 minutes until the beef is tender.
Meanwhile, slice the cabbage and place in a bowl with the red onion and kimchi. Chop the spring onions before adding to the bowl and a sprinkle of sesame seeds. Mix the slaw together and set to one side while you finish the beef.
Taste the beef to make sure it is tender and finish with a sprinkle of sesame seeds before serving with the slaw.

Try serving this dish with a chilled glass of Asian beer.


Recipe by Peter Sidwell

Korean Beef with Kimchi Slaw

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