Olive Magazine
korean steak with pickled cucumber salad

Korean steak with pickled cucumber salad

Published: January 20, 2017 at 11:58 am
loading...
  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 1

In the mood to try something different? Liven up your steak with a fiery gochujang sauce and serve with a refreshing pickled cucumber salad and steamed rice

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal381
fat16.1g
saturates5.5g
carbs12.5g
sugars11.9g
fibre4.1g
protein44.5g
salt1.6g
Advertisement

With Waitrose, souschef.com and other major retailers now selling gochujang, authentic Korean flavours are achievable midweek.

Ingredients

  • 1/2 mooli, peeled and shredded
  • 1 carrot, peeled and shredded
  • 2 spring onions, shredded
  • 1/4 cucumber, peeled into ribbons
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp gochujuang or Korean chilli sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 sirloin steak, all fat trimmed
  • steamed rice, to serve
  • a pinch black or white sesame seeds, to serve

Method

  • STEP 1

    Toss the mooli, carrot, spring onion and cucumber with the rice vinegar and a pinch of salt. Leave to pickle in the fridge while you marinate the steak. Mix the gochujuang, soy and sesame oil then rub into the steak. Leave for at least an hour, or overnight in the fridge, if you can.

  • STEP 2

    Heat a griddle pan to very hot, and sear the steak for 2 minutes on each side or longer if you like, then leave to rest. Give the pickled salad a final toss, then serve with the sliced steak and some steamed rice. Sprinkle with sesame seeds.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content