Korean Beef, Cabbage and Mushroom Salad with Gochujang Dressing

Korean Cuisine: Flavoursome Food Made Easy

Enjoying a continued rise in popularity in the foodie world, Korean cuisine is packed full of flavour, perfect to sharing and easy to prepare at home.

Using simple ingredients, packed with flavour and easy to prepare, Korean Food is getting plenty of well-deserved attention at the moment, with restaurants and home chefs adding Korean flavours and cooking methods to their repertoires.

More than just the traditional barbecue, Korean cuisine includes everything from Beef Bulgogi to Bibimbap; and Australian Beef is the perfect hero ingredient to create these dishes at home.

Switch up your mid-week meal by adding these deliciously healthy Korean options and enjoy the unique flavours that each recipe has to offer.

Korean Beef, Cabbage and Mushroom Salad with Gochujang Dressing

Preparation: 40 minutes
Cooking: 45 minutes
Serves: 4

 

Ingredients

4x 150g beef blade steaks
2 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. Korean chilli bean paste*
1 tsp. sesame oil
2 tbsp. mild flavoured oil
150g shitake mushrooms, thickly sliced
2 cups white cabbage, thinly sliced

2 firm green pears
2 tsp. lemon juice
3 spring onions, thinly sliced

To serve:
Spring onions
Roast sesame seeds
Gochujang dressing
1 tbsp. mirin
1 tbsp. brown rice vinegar
1 tbsp. grapeseed oil
1 tbsp. sesame oil
1 tbsp. Korean chilli bean paste
1 tbsp. finely grated ginger

Method

Combine soy sauce, mirin, chilli bean paste and sesame oil in a bowl, add steaks and turn to coat well, cover with plastic wrap and set aside at room temperature to marinate for about 20 minutes.
Meanwhile, for the gochujang dressing, whisk ingredients in a bowl to combine and set aside.
Heat a little vegetable or grapeseed oil in a large frying pan over medium-high heat. Drain steaks from marinade and cook, turning occasionally, until browned and cooked to your liking. Set aside to rest for 5 minutes, then slice into thick slices.
Wipe out pan with paper towels, add a little more oil to pan over medium-high heat, add mushrooms and sauté for about 3 minutes until tender. Transfer to a bowl and add cabbage and spring onion.
Thinly slice pear on a mandolin, toss in lemon juice to prevent discolouring and add to mushroom and cabbage mixture. Add beef and any resting juices and toss to combine.
Divide amongst bowls, drizzle with half the dressing and serve scattered with extra spring onion and roasted sesame seeds, with extra dressing to the spoon over.

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