Korean Barbecued Chilli Beef And Quick Kimchi

Youre in for a treat with this Korean beef steak dish with chilli and kimchi.

The ingredient of Korean Barbecued Chilli Beef And Quick Kimchi

• 750ml 3 cups boiling water
• 40g 1 3 cup sea salt
• 1 baby wombok chinese cabbage quartered crossways leaves separated
• 55g 1 4 cup caster sugar
• 4 garlic cloves crushed
• 2 tablespoons fish sauce
• 1 1 2 tablespoons lightly dried chilli flakes
• 2 tablespoons gochujang korean red chilli paste
• 650g beef eye fillet
• 55g 1 4 cup firmly packed brown sugar
• 250ml 1 cup massel beef stock
• 2 tablespoons soy sauce
• 1 green shallot thinly sliced diagonally

The Instruction of korean barbecued chilli beef and quick kimchi

• combine the water and salt in a large glass or ceramic bowl add the wombok and stir until well combined set aside stirring every 5 minutes for 30 minutes or until the wombok softens slightly drain and rinse under cold running water
• combine the caster sugar garlic fish sauce and chilli flakes in a large bowl add the wombok and stir until coated
• preheat a barbecue grill or chargrill pan on high spread gochujang over the beef to coat barbecue for 7 minutes each side for rare or until cooked to your liking transfer to a plate and set aside for 5 minutes to rest thinly slice the beef
• meanwhile combine the brown sugar beef stock and soy sauce in a saucepan bring to a simmer over medium high heat simmer for 10 15 minutes or until reduced and thickened slightly
• sprinkle the beef with shallot and serve with the kimchi and sauce

Nutritions of Korean Barbecued Chilli Beef And Quick Kimchi

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