Korean barbecued chilli beef and quick kimchi

Korean barbecued chilli beef and quick kimchi

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Youre in for a treat with this Korean beef steak dish with chilli and kimchi. 

The ingredient of Korean barbecued chilli beef and quick kimchi

  1. 750ml (3 cups) boiling water
  2. 40g (1/3 cup) sea salt
  3. 1 baby wombok (Chinese cabbage), quartered crossways, leaves separated
  4. 55g (1/4 cup) caster sugar
  5. 4 garlic cloves, crushed
  6. 2 tablespoons fish sauce
  7. 1 1/2 tablespoons lightly dried chilli flakes
  8. 2 tablespoons gochujang (Korean red chilli paste)
  9. 650g beef eye fillet
  10. 55g (1/4 cup, firmly packed) brown sugar
  11. 250ml (1 cup) Massel beef stock
  12. 2 tablespoons soy sauce
  13. 1 green shallot, thinly sliced diagonally

The instruction how to make Korean barbecued chilli beef and quick kimchi

  1. Combine the water and salt in a large glass or ceramic bowl. Add the wombok and stir until well combined. Set aside, stirring every 5 minutes, for 30 minutes or until the wombok softens slightly. Drain and rinse under cold running water.
  2. Combine the caster sugar, garlic, fish sauce and chilli flakes in a large bowl. Add the wombok and stir until coated.
  3. Preheat a barbecue grill or chargrill pan on high. Spread gochujang over the beef to coat. Barbecue for 7 minutes each side for rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice the beef.
  4. Meanwhile, combine the brown sugar, beef stock and soy sauce in a saucepan. Bring to a simmer over medium-high heat. Simmer for 10-15 minutes or until reduced and thickened slightly.
  5. Sprinkle the beef with shallot and serve with the kimchi and sauce.

Nutritions of Korean barbecued chilli beef and quick kimchi

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calories: https://schema.org
calories: NutritionInformation

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