korean steak with pickled cucumber salad

Korean steak with pickled cucumber salad

  • serves 1
  • Easy

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


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



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


  • 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.

Nutritional Information

  • Kcals 381
  • Fat 16.1g
  • Saturates 5.5g
  • Carbs 12.5g
  • Sugars 11.9g
  • Fibre 4.1g
  • Protein 44.5g
  • Salt 1.6g