Korean beef and cabbage salad
- 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 (4-6 minutes in total for medium-rare, 5-7 minutes in total for medium), set aside to rest for 5 minutes, then thickly slice.
- 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 among bowls, drizzle with half the dressing and serve scattered with extra spring onion and roasted sesame seeds, with extra dressing to the spoon over.
- The marinade causes the steaks to brown and caramelize quickly, so you’ll need to turn it a little more than usual.
- This dish would also work well with flank steak, which cooks quickly but needs ample resting time.
- Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If you can’t get it, stir 3 tsp sherry with 1 tsp caster sugar and for every tablespoon required. If you prefer a non-alcoholic alternative, use water instead of sherry.
- Gochujang is a Korean chilli bean paste available from specialist Asian grocers, but you can substitute with your favourite unsweetened chilli sauce.