This gochujang beef kimchi salad is packed with bold Korean flavours including tender beef marinated in gochujang, with crunchy gochujang kimchi that includes cabbage, carrots and spring onion. Lightly grilled green beans add a fresh element to the kimchi bowl before sprinkled with crunchy noodles.
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Why you'll love this recipe
Spicy. Packed with bold gochujang heat, this recipe delivers a satisfying kick for fans of spicy dishes like a Spicy Chicken Pad Thai or a Vietnamese Lemongrass Beef Salad which includes a hint of chilli.
Fresh. Crispy vegetables and a tangy kimchi create a perfectly refreshing salad for warm days like a Chicken Macaroni Salad.
Gochujang. If you're a fan of the spicy gochujang flavour in my Creamy Gochujang Pasta, then you'll love this Gochujang Beef Kimchi Salad.
Beef. This makes a great beef meal prep option alongside a Beef Pad See Ew and Beef Stroganoff.
Gochujang Beef Ingredients
Beef rump. Beef rump is preferable as it's lean, making it a quick cook and marinade. Sirloin or flank steak could be alternates.
Mirin. A slightly sweet Japanese rice wine that balances savory flavours of the soy and gochujang.
Soy. Adds salty, umami richness to marinades and dressings.
Sesame oil. Provides a nutty depth, commonly used in Korean recipes. This is optional, but highly recommend for depth of flavour.
Gochujang. A spicy, fermented Korean chili paste that delivers heat and umami. There are normally two types available at the grocery store in the International Aisle, one will be milder than the other. Choose according to your palette preferences (you can also taste and vary the amount when making).
Kimchi Salad Ingredients
White wine vinegar. Offers acidity to balance sweetness.
Sugar. Enhances sweetness and balances the heat from the gochujang.
Gochujang. Used in the kimchi for spice and umami. See above for more information.
Cabbage. I used a combination of wombok and red cabbage for colour variety, but you can mix-and-match with what is available in your region.
Carrots and shallots. Provide sweetness and crunch to the kimchi salad.
Green beans. Bring crisp texture and freshness that isn't included in the kimchi salad.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make beef gochujang kimchi salad
Step 1: Sear the whole beef rump in a hot pan or grill with a little sesame oil until browned on all sides (no more than 2 minutes each side for a medium-rare finish). Let it rest to cool for at least 30 minutes before slicing it into thin strips.
I like to grill this on the BBQ for that extra smoky flavour, but you could also do this in the pan.
Step 2: Mix the marinade ingredients-mirin, soy, and gochujang-until smooth. Add the sliced beef strips and toss to coat evenly. Let it marinate for at least 30 minutes or refrigerate overnight for deeper flavour (don't discard the marinade).
Step 3: Prepare the kimchi mixture by combining crushed garlic, white wine vinegar, sugar, gochujang, oil, and a pinch of salt. Chop the cabbage, julienne the carrots, and finely slice the shallots. Toss the vegetables into the kimchi mixture and let them marinate while the beef rests. Marinate overnight for deeper flavour.
Step 4: Heat sesame oil in a hot pan or wok. Add the green beans and stir-fry for 2-3 minutes until tender but still crisp.
Step 5: Assemble the salad by layering the marinated beef, kimchi vegetables, and green beans in bowls. Drizzle any remaining marinade or dressing over the top before serving.
Top Tip
Rest the beef after cooking - Letting it rest ensures juicier slices and better absorption of the marinade.
Quick-cook vegetables - Lightly sautéing the green beans keeps them crisp and adds texture to the salad.
Prepare in advance - Make the kimchi and marinate the beef the day before to save time and deepen flavours.
Substitutions and variations
Rump steak. Sirloin, flank steak, or skirt steak can be used as alternatives.
Mirin. Substitute with a mix of white wine and sugar or rice vinegar and honey.
Sesame oil. Substitute with olive oil or another neutral flavoured oil for a milder flavour.
White wine vinegar. Apple cider vinegar or rice vinegar are excellent substitutes.
Meal prep and leftovers
Meal prepping salads is a great way to save time while enjoying a flavourful and balanced Korean bowl throughout the week. If using as a main meal throughout the week, I would recommend adding a carbohydrate source like Rice or noodles to ensure a balanced meal that will keep you fuller for longer.
Storing
Store the cooked beef, kimchi mixture, and vegetables separately in airtight containers in the fridge for up to 4 days to keep everything crisp and flavourful.
If making as a summer salad for entertaining, you can prepare the beef and kimchi in their marinades a day earlier to deepen the flavour. You can pre-cook the beans (although best to have them fresh as they will lose a bit of crunch), and then make on the day.
Reheating
Reheat the beef in a hot pan or microwave until warmed through. Serve with the cold vegetables and noodles, or even cooked rice.
Freezing
Freeze the cooked beef in marinade for up to 2 months. Thaw in the fridge overnight and quickly sear or heat before serving. Kimchi and vegetables are best made fresh and not frozen to preserve their texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Kimchi is a traditional Korean fermented vegetable dish, often made with cabbage and radish, seasoned with spices. This one is made with two types of cabbage, spring onions and carrots.
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and chili powder, giving dishes a spicy-sweet flavour.
Steamed rice, extra kimchi, or a side of pickled vegetables complement the dish.
There's two different types of cabbage in this kimchi, plus some carrots and spring onions. You could use bell peppers, radishes, or zucchini, perhaps even some red onion and different varieties of cabbage.
To make this a more affordable option, choose vegetables that are in season.
Other beef recipes you might like
Or, you can have a browse through my Beef Category for more delicious eats.
Recipe
Gochujang Beef Kimchi Salad
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Ingredients
Beef Salad
- 1 tablespoon Mirin, subs Note 1
- 2 tablespoon Soy sauce
- 2 tablespoon Gochujang, see note 2
- 400 g (14 oz) Beef rump, subs note 3
Kimchi
- 1 clove Garlic, crushed, subs note 4
- 60 ml (¼ cups) White wine vinegar, subs note 5
- 5 g (1 teaspoon) Sugar
- 30 g (2 tablespoon) Gochujang, see note 2
- 5 g (1 teaspoon) Salt
- 30 ml (2 tablespoon) Olive oil
- 200 g (7 oz) Cabbage, approx.½ head. thinly sliced, see note 6
- 150 g (5 oz) Carrots, approx.2. thinly sliced
- 100 g (1 cups) spring onion, approx.1bunch. thinly sliced
Green beans
- 2 teaspoon Sesame oil, subs note 7
- 200 g (7 oz) Green beans, ends removed
Instructions
Prepare and Cook Beef
- Heat a grill or pan on high heat with sesame or vegetable oil. Sear 400 g (14 oz) Beef rump on all sides (approx. 2 minutes each side for medium-rare). Let it rest to cool for at least 30 minutes.
Prepare vegetables
- Thinly slice: 200 g (7 oz) Cabbage, 150 g (5 oz) Carrots, 100 g (1 cups) spring onion. Set aside.
- Cut ends off 200 g (7 oz) Green beans.
- Finely mince or grate: 1 clove Garlic
Make kimchi
- Prepare the kimchi mixture by mixing together: 1 clove Garlic, 60 ml (¼ cups) White wine vinegar, 5 g (1 teaspoon) Sugar, 30 g (2 tablespoon) Gochujang, 5 g (1 teaspoon) Salt, 30 ml (2 tablespoon) Olive oil. Then add sliced 200 g (7 oz) Cabbage, 150 g (5 oz) Carrots, 100 g (1 cups) spring onion and let rest for at least 30 minutes or overnight.
Make beef marinade
- Mix together the 1 tbsp Mirin, 2 tbsp Gochujang, 2 tbsp Soy sauce. Slice beef into thin strips then add to the mixture, tossing to coat well. Let it marinate for at least 30 minutes or refrigerate overnight.
Cook green beans
- Heat 2 tsp Sesame oil (or alternatives) in a hot pan or wok. Add the 200 g (7 oz) Green beans and stir continuously for 2-3minutes until tender but still crisp (they should turn a brighter green)
Assemble
- Layer beef, kimchi vegetables and green beans into bowls, add any remaining marinade or dressing. Serve with a side of Rice.
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