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This post was created in partnership with the Korea Agro-Fisheries and Food Trade Corporation. While more and more every day I’m eating meat free, predominantly plant based meals, a good steak will always be the reason I’ll never go full on vegetarian and this recipe today is one of my favourite ways to enjoy a barbecued steak this summer (though no judgements if you cook it in the griddle pan instead – while my Dad’s barbecued steaks are legendary I’m still not quite in control of the barbecue yet to attempt it!): Steak with Kimchee Sauce.
Tangy, funky, Korean fermented kimchee makes the perfect partner to a smoky, rare, grilled steak, blended with rice wine vinegar for a little extra brightness, mayonnaise for creaminess, and toasted sesame oil to add a little extra savoury depth. What is more, depending on the thickness of your steaks this fantastic plateful only takes 10-15 minutes to throw together and looks like a small plate served at a fancy al-fresco restaurant. Serve it as part of a summer spread, with chunky air fryer chips (I’ve been cutting local potatoes with the skins still on, spraying them with oil then cooking them for 30 minutes this summer) or with Korean rice and some salad or seasonal greens.
Where can I buy Korean kimchee?
As you’ll all probably know by now, kimchee – also spelt kimchi, a vibrant chilli-fermented cabbage preparation that is the national dish of Korea – is one of my all time favourite hero ingredients and I’m never without some in the fridge. While you can make your own I tend to buy mine in as I’m the solo kimchee eater in this household as they all tend to be big batch recipes. As you’ll also know from previous posts there are a few British made artisan kimchee brands I’m a massive fan of, but what I’ve also previously mentioned is I always stock up on imported Korean kimchee every time I’m in an Asian supermarket or order from somewhere online that sells fresh rather than ambient Korean kimchee as there is a certain something in the flavour, pretty much regardless of brand that the artisan brands – fantastic as they are – don’t quite nail.
Kimchee is a staple in pretty much any Asian supermarket these days, and you can either buy classic cabbage kimchee like the one I’ve used here already chopped in the tub, or in a pouch as a whole cabbage – I love buying these to wrap rice and Korean-inspired meats in, and then just chop the leftovers to use as chopped kimchee into a jam jar.
Online, OrientalMart and StarryMart are your best bets for fresh Korean kimchee, but honestly, happily, it is so widely available just look out for it wherever you do your shopping! One thing to note if you’re not a meat eater but for some reason you’re reading this, some kimchee is made with dried anchovies or fish sauce, so make sure you choose a vegetarian or vegan marked kimchee if this matters to you.
This quick and easy steak recipe is served with a delicious Korean-inspired kimchi sauce that is rich, tangy and perfect for summer eating.
2 aged steaks, at room temperature
freshly ground sea salt & black pepper
100g (3.5 oz) Korean cut cabbage kimchee, plus extra for serving
2 tbsp light mayonnaise
1 tsp rice wine vinegar
1 tsp toasted sesame oil
fresh chives, finely chopped
Spritz the steaks with oil and season both sides generously with salt and pepper. Set aside while you prepare the barbecue for cooking or heat the griddle pan.
Blitz together the kimchee, mayonnaise, rice wine vinegar and sesame oil until smooth.
Cook the steaks as preferred. Rest for 5 minutes before slicing and transferring to a pair of plates or a warmed serving platter. Spoon over the sauce, scatter with a little extra kimchee and finish with a generous shower of chopped chives.
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