Korean steak with pickled cucumber salad
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 1
Skip to ingredients
- 1/2 moolipeeled and shredded
- 1 carrotpeeled and shredded
- 2 spring onionsshredded
- 1/4 cucumberpeeled 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 steakall fat trimmed
- steamed riceto serve
- a pinch black or white sesame seedsto serve
Nutrition: per serving
- kcal381low
- fat16.1g
- saturates5.5g
- carbs12.5g
- sugars11.9g
- fibre4.1g
- protein44.5g
- salt1.6g
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.
