Korean Style BBQ Beef with Kimchi Slaw

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.

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.

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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Entree, Lunch

Cuisine Chef Created, Holiday

Servings 4

Calories 551 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!

Looking for more savory recipes starring California Prunes?

Sheet Pan Chicken Marbella

All the flavors of the classic Chicken Marbella recipe in a fraction of the time. We’re huge fans this recipe from our friend Meg at This Mess is Ours.

Duck á l’Orange

If you’re looking for an incredible recipe that’s sure to impress, look no further. Hawks Public House shared their recipe for Duck á l’Orange – and to say that we’re obsessed would be an understatement.

Beef Stew with Red Wine

This cozy Beef Stew with Red Wine from Top Chef Stephanie Cmar is incredibly rich and flavorful. Red wine, California Prunes, smoky paprika and cinnamon make this the kind of rib-sticking winter meal that warms you from the inside out. 

Coq Au Vin

This take on the traditional Coq au Vin recipe amps up the flavor and slashes the time to under an hour. You’ll love this recipe from our friend Peter Sidwell.

Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

Like what you see? Be sure to follow California Prunes on Facebook, Instagram, Pinterest and Twitter for more delicious recipes!