Gochujang Beef Kimchi Salad
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This gochujang beef kimchi salad is spicy, savoury and tangy with a combination of marinated beef, homemade kimchi salad, and crispy grilled green beans. Topped with a gochujang salad dressing to emphasise the Korean flavours, it's the perfect spicy salad for the summer heat. Note - ingredients for beef marinade can be approximate. I recommend keeping exact measurements for kimchi liquids.Note - many elements can be prepared ahead of time (this will amplify the flavour) and added together when you want to serve.
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.
Notes
Note 1 - Mirin
Substitute with a mix of white wine and sugar or rice vinegar and honey.
Note 2 - Gochujang
You can normally find 2 different varieties in the grocery store (likely more in speciality stores). One will be milder than the other. Choose according to your preference and adjust in the recipe if needed.
Note 3 - Beef Rump
Substitutions - Sirloin, flank steak, or skirt steak can be used as alternatives.
Note 4 - Garlic
You can substitute for pre-minced garlic, but it won't be as flavourful. Double the amount if using a pre-mix.
Note 5 - White Wine Vinegar
Apple cider vinegar or rice vinegar are excellent substitutes.
Note 6 - Cabbage
I used a combination of Wombok (Chinese Cabbage) and Red Cabbage for the colour effect. You can use either or, or even just a plain green cabbage
Note 7 - Sesame oil
Substitute with olive oil or another neutral flavoured oil for a milder flavour.
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.
Freezing
Freeze the cooked beef in marinade for up to 2 months. I don't recommend freezing the kimchi ingredients.
Nutrition
Calories: 370kcalCarbohydrates: 18gProtein: 24gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 61mgSodium: 532mgPotassium: 690mgFiber: 3gSugar: 7gVitamin A: 5923IUVitamin C: 18mgCalcium: 81mgIron: 4mg
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