1⁄4 cup gochujang paste
2 cloves garlic, minced
5cm piece ginger, finely grated
1 teaspoon brown sugar
1 tablespoon soy sauce
1⁄4 cup apple juice
1 tablespoon vegetable oil
800g beef (sirloin, fillet, scotch etc) in a piece
3 tablespoons soy sauce
3 tablespoons sesame oil
3 tablespoons rice vinegar
1⁄2 daikon, peeled and julienned
1 tablespoon toasted sesame seeds
1 spring onion, chopped
1 sheet nori, toasted and torn (or use 1 small packet seaweed snack)


1.Combine the gochujang, garlic, ginger, brown sugar, soy sauce, apple juice and vegetable oil.
2.Massage into the beef and leave to marinate in the fridge, ideally overnight or up to 3 days.
3.When ready to cook, scrape off the marinade and pat dry.
4.Season with salt and grill for 3-4 minutes all over.
5.Cool and chill.
6.Put into the freezer for 1 hour before you plan on slicing.
7.This makes it easy to slice thinly.
8.Serve topped with the daikon salad (recipe below) and garnish with the sesame seeds.
10.Combine the soy sauce, sesame oil, rice vinegar and daikon.
11.Season to taste.
12.Scatter over the sliced beef and scatter with sesame seeds, spring onion and nori.

Recipes & food styling Ginny Grant / Photography & styling Greta van der Star

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