Name: Korean Barbecued Chilli Beef And Quick Kimchi Recipe
Total time: 60 min
Yield: 4
Cuisine: Korean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

You're in for a treat with this korean beef steak dish with chilli and kimchi. 

How to make Korean Barbecued Chilli Beef And Quick Kimchi Recipe

Matt Preston & Michelle Southan

Crawler

Korean

<p>You're in for a treat with this korean beef steak dish with chilli and kimchi. </p>

Non Vegetarian

Boiling water

Sea salt

Baby wombok,  quartered crossways,  leaves separated

Caster sugar

Garlic Cloves,  Crushed

Fish sauce

Lightly dried chilli flakes

Gochujang

Beef eye fillet

Brown sugar

Massel beef stock

Soy sauce

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.

step 1

Combine the caster sugar, garlic, fish sauce and chilli flakes in a large bowl. Add the wombok and stir until coated.

step 2

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.

step 3

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.

step 4

Sprinkle the beef with shallot and serve with the kimchi and sauce.

step 5

Taste