Full of umami flavours, tender beef and kimchi, it’s a treat for the tastebuds! Have everything prepared and ready to go before you start cooking.
3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
2 teaspoons sesame oil
2 teaspoons rice vinegar
½-1 teaspoon chilli flakes, to taste
To cook and serve
300 grams beef schnitzel, sliced into very thin strips (see Cook’s note)
sea salt and ground pepper
200 grams slim green beans, thinly sliced on the diagonal
1½ cups kimchi
toasted sesame seeds and finely chopped coriander, to serve
hot cooked noodles or rice, to serve
Sauce: Mix all the ingredients together and set aside.
To cook and serve: Season the steak with salt and pepper. Heat a large frying pan with a little oil until searing hot. Add the steak in small batches and cook for 10-15 seconds. Transfer to a plate and cover to keep warm while you cook the remaining steak. Add a little more oil to the pan, add the beans and cook until lightly blistered. Add the kimchi and cook for 2 minutes, tossing together. Tip in the sauce and let it bubble up. Add the beef and resting juices and stir everything together.
Divide between bowls and top with the sesame seeds and coriander. Serve with noodles or rice.
Cook's note: The steak needs to be wafer-thin so it will cook in seconds and remain tender. Place the schnitzel between 2 pieces of plastic wrap and flatten with a rolling pin before cutting into 2cm-wide strips.
The berry blossom, cherry and blackcurrant aromas and silky, plummy mouthfeel of the Borsao Viña Borgia Organic Garnacha 2020 ($19) cuddle spicy beef beautifully. blackmarket.com