KOREAN STEAKHOUSE SALAD

WITH GOCHUJANG SAUCE

This steakhouse salad hits another level when pared with a sweet and spicy Korean Gochujang sauce. Gochujang is one of the backbone ingredients of Korean cooking. It’s a fermented mix of chilli, glutinous rice flour, soy bean flour, malt flour and seasoning and adds a pungent and savoury flavour to a wide range of Korean dishes.

HANDS-ON TIME

10 MINUTES

TOTAL TIME

45 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

food4four gochujang dressing
2 tablespoons olive oil
Salt and freshly ground black pepper
beef steak
a handfull sugar snap peas
¼ cup peanuts
1 teaspoon gochugaru
1 lettuce, leaves separated
2 small cucumbers, sliced ⅛-inch thick
a handfull radishes, thinly sliced
2 scallions, thinly sliced
rice noodles, to serve

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Season the steak with salt and pepper and lightly score the steak on a hot sauce pan over high heat.  Place in a resealable plastic bag with half of dressing.  Seal bag and turn to coat.  Chill at least for 30 minutes.  Set aside remaining dressing for serving.

Meanwhile, cook the rice noodles;  add salted water to a saucepan and bring to a rapid boil.  Stir in the noodles and boil for 5-10 minutes or until al dente   Remove and drain. 

Very thinly slice a few sugar snap peas on a diagonal;  cut the rest in half on a diagonal; set aside. 

Heat a grill plate or sauce pan over high heat.  Remove steak from the dressing and grill, turning twice, until medium-rare and lightly charred, 8−10 minutes.  Transfer to a cutting board and let it rest 5 minutes before thinly slicing against the grain.

Meanwhile, heat remaining 2 Tbsp. oil in a small skillet over medium heat and fry the peanuts, tossing, until golden brown and shiny. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool and chop coarsely.  

Arrange noodles and lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and peas.

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