Korean steak with pickled cucumber salad

Name: Korean steak with pickled cucumber salad
Total time: 20 min
Yield: Serves 1
Cuisine: Korean
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

Published: January 20, 2017 at 11:58 AM

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Serves 1

Easy

Total time: 20 mins

plus marinating

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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

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Alternatives

Complete the dish

Try this Korean steak and pickled cucumber dish, then also check out our classic steak salad. Check out more Korean recipes here and our South Korean food guide by local Back Kimyung.

Ingredients

Nutrition

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

Nutrition: per serving

kcal381

low
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.

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