a bowl of Korean BBQ Beef alongside a dish of vegetables

Korean Style BBQ Beef with Kimchi Slaw

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With its fresh Kimchi slaw accompaniment, this Korean-Style BBQ Beef by Chef Peter Sidwell fits the bill for all occasions, whether for dinner with friends, a lunchtime treat, or a family dinner. California Prunes add a sweetness to the BBQ sauce, which complements the tangy and spicy gochujang paste, and creates a rich, velvety flavor and texture.

a bowl of Korean-style BBQ Beef and another bowl of Kimchi Slaw by Peter Sidwell

Prunes add natural sweetness to this BBQ Beef Recipe

Chef Peter Sidwell sweetens the BBQ sauce with California Prunes and also adds them to the sauce that the beef is cooked in. Prunes blend with the ginger, soy sauce and chili paste to produce a beautifully balanced sauce.

a bowl of Korean-style BBQ Beef and another bowl of Kimchi Slaw by Peter Sidwell

Korean Style BBQ Beef with Kimchi Slaw

Chef Peter Sidwell
California Prunes add a sweetness to the BBQ sauce, which complements the tangy and spicy gochujang paste, and creates a rich, velvety flavor and texture. With its fresh Kimchi slaw accompaniment, this Korean Style BBQ Beef by Chef Peter Sidwell fits the bill for all occasions, whether for dinner with friends, a lunchtime treat, or a family dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Entree, Lunch
Cuisine Chef Created, Holiday
Servings 4
Calories 551 kcal

Ingredients
 
 

For the BBQ sauce:

  • 1/2 red onion chopped
  • 1 knob of fresh ginger peeled and chopped (1 inch / 2.5 cm)
  • 1 clove garlic peeled and chopped
  • 1 cup California Prunes chopped
  • 1 TBSP Korean chili paste gochujang paste
  • ½ cup soy sauce
  • ¼ cup rice wine vinegar

For the Korean BBQ beef:

  • 14 ounces sirloin steak
  • 2 TBSP olive oil
  • 1 knob of fresh ginger peeled and chopped (1 inch/ 2.5 cm)
  • 2 cloves garlic peeled and chopped
  • ⅔ cup California Prunes chopped
  • ½ cup water
  • 2 TBSP sesame seeds
  • Salt and pepper to taste

For the Kimchi slaw:

  • 1/2 small cabbage
  • 4 green onions
  • 1/2 red onion
  • 1 cup jarred Kimchi
  • 2 TBSP sesame seeds
  • 2 TBSP olive oil

Instructions
 

Make the BBQ Sauce:

  • Place the onion, ginger, garlic, prunes, gochujang paste, soy sauce, and vinegar in a blender.
  • Blend until smooth, then set aside.

Make the Kimchi Slaw:

  • Thinly slice the cabbage. Cut the green onions crosswise on the bias. Thinly slice the red onion.
  • Place into a bowl with the kimchi and sesame seeds. Drizzle with olive oil.
  • Toss well to thoroughly coat, and set aside.

Make the Beef:

  • Cut the beef into strips and season with salt and pepper.
  • Add oil to wok and heat until the oil is very hot. Stir in the ginger and garlic and cook for 2 minutes, stirring frequently, until fragrant and beginning to brown.
  • Add the beef and cook until browned.
  • Pour in the BBQ sauce, ½ cup (120 ml) water, and the chopped California Prunes.
  • Simmer for 10 minutes until the beef is tender. Sprinkle with sesame seeds and serve alongside the Kimchi Slaw.

Notes

Serve this Korean Style BBQ Beef with steamed white rice.
Looking for more from Chef Peter Sidwell? Try this banana bread! 

Nutrition

Calories: 551kcalCarbohydrates: 64gProtein: 24gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 39mgSodium: 1833mgPotassium: 1228mgFiber: 10gSugar: 34gVitamin A: 843IUVitamin C: 48mgCalcium: 153mgIron: 5mg
Keyword barbecue, beef, kimchi, korean
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