Korean Style BBQ Beef with Kimchi Slaw

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.

Servings: 4
Prep Time:
Cook Time:



For the BBQ sauce:

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


For the Korean BBQ beef:

  • 2, 7-ounce sirloin steaks
  • 2 tablespoons olive oil
  • 1-inch knob of fresh ginger, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • ⅔ cup California Prunes, chopped
  • ½ cup water
  • 2 tablespoons sesame seeds
  • Salt and pepper, to taste


For the Kimchi slaw:

  • 1/2 small cabbage
  • 4 green onions
  • 1/2 red onion (about ½ cup)
  • 1 cup jarred Kimchi (about 5 ounces)
  • 2 tablespoons sesame seeds
  • 2 tablespoons olive oil


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 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.


Serving Suggestion:

Serve this Korean Style BBQ Beef with steamed white rice.


Looking for more from Chef Peter Sidwell? Try this banana bread!