Fiery Korean Beef with White Radish Salad

Enjoy a taste of Korea with Simon Rimmer's stylish recipe for tender marinated steak served with a crunchy salad
By Simon Rimmer
Fiery Korean Beef with White Radish Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes plus marinating
  • Effort: easy



  • 1 kg rump steaks, sliced into very fine strips

For the marinade:

  • 45 ml soy sauce
  • 10 ml sesame oil
  • 5 g Chinese red bean paste
  • 30 ml water
  • 30 ml sherry
  • 5 g sesame seeds, toasted
  • 2 spring onions, finely chopped
  • 5 g dried red chilli flakes
  • 1 clove garlic, crushed
  • 10 g sugar
  • salt

For the salad:

  • 2 mooli (white radish), peeled and sliced into matchsticks
  • 2 cooking apples, peeled and sliced into matchsticks
  • juice of 1 lemons
  • 3 spring onions, finely chopped

For the dressing:

  • 45 ml light soy sauce
  • 15 ml sesame oil
  • 45 ml rice vinegar, or Mirin
  • 15 g sugar
  • 5 g salt
  • 15 g sesame seeds
  • 1 finely chopped bird's eye chilli

To serve:

  • steamed white rice
  • sprigs coriander, to garnish


1. First prepare the marinade. In a pestle and mortar, crush the garlic with the sugar and a pinch of salt into a paste.

2. Mix together the garlic paste, soy sauce, sesame oil, red bean paste, water, sherry, sesame seeds, spring onions and chilli flakes in a bowl.

3. Toss the sliced beef with the marinade. Cover and marinate in the refrigerator for at least 4 hours.

4. To prepare the salad, place the mooli and apple in bowl with cold water and lemon juice. Set aside to soak for 10 minutes.

5. Meanwhile, make the salad dressing. Whisk together the light soy sauce, sesame oil, rice vinegar, sugar, salt, sesame seeds and chilli.

6. Drain the mooli mixture and toss with the spring onion and the salad dressing.

7. Heat a griddle pan until very hot. Remove the beef strips from the marinade, reserving the marinade.

8. Griddle the marinated beef strips very quickly on each side.

9. Garnish the freshly griddled beef with coriander sprigs and serve at once with the salad, reserved marinade and rice.

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