Try this Korean-style gochujang steak salad, then check out our classic steak salad. For more inspiration, see our best gochujang recipes.


  • 1 tbsp gochujang or other Asian chilli paste, (see notes below)
  • 2 tsp mirin
  • 2 sirloin steaks, fat trimmed and brought to room temperature
  • 2 large handfuls watercress
  • a handful sugar snap peas, halved
  • a handful Thai basil, leaves torn
  • a handful coriander leaves, torn
  • ½ red chilli, seeded and finely sliced
  • a handful roasted peanuts, roughly chopped


  • 2 tsp English mustard
  • 1 tbsp olive oil
  • 1 tsp soft brown sugar
  • 2 tsp fish sauce
  • 2 tsp lime juice


  • STEP 1

    Mix the gochujang and mirin together, rub all over the steaks and season generously. Heat a non-stick frying pan and cook the steaks for 2 minutes on each side, for rare, rest for 5 minutes and slice.

  • STEP 2

    Whisk together all of the dressing ingredients with some seasoning.

  • STEP 3

    Put the watercress, sugar snaps, thai basil, coriander and chilli into a bowl and pour over the dressing, along with any resting juices from the steak and toss well. Top with the steak and sprinkle with peanuts.

Gochujang is a Korean hot pepper paste – some supermarkets stock it or find it at


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