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Korean BBQ Beef with Pickled Cabbage & Pear Slaw

Method

A great easy, bbq recipe from James Knappett’s Kitchen Table. Find out more about Jame’s cooking at the Kitchen Table or take a peek on Instagram @jknappett

Beef
  • Mix all the beef ingredients together and marinade for at least 4 hours then cook over hot coals to your liking.
Salad
  • Peel and slice the rep pepper and pears. Shred the cabbage, chop the herbs and mix all the salad ingredients together.
  • Mix all the dressing ingredients together, cover the salad and serve straight away.
Ingredients
Beef
  • 2x Bavetts
  • 3x tbsp Gochujang
  • 60g Rice Vinegar
  • 2x tbsp soy sauce
  • 1x tbsp honey
  • 5g Black pepper
Salad
  • 1x small hispi cabbage shredded
  • 2x ripe pears, peeled and sliced
  • 1x red pepper, peeled and sliced
  • 50g chopped fresh mint
  • 50g chopped coriander

 

The Dressing
  • 30ml Water
  • 30ml White Sugar
  • 30ml Rice Wine Vinegar