Korean Steaks WITH Carrot Kimchi & Sanjim
- 20m Prep Time
- 10m Cook Time
- 40m Ready In
Rib-eye steaks are griddled and served with a quick carrot kimchi and a spicy spring onion and walnut sauce called sanjim. This Korean-inspired dish is ready in 40 minutes.
Ingredients
- 29.6 ml olive oil
- 4 rib-eye steaks
- sea salt
- freshly ground black pepper
- 1 kg carrots peeled and grated
- 59.1 ml salt
- 2.5 fresh root ginger peeled and grated
- 1 clove garlic peeled and crushed
- 14.8 ml fish sauce
- 9.86 ml sugar
- 4.93 ml chilli powder
- 44.4 ml yogurt
- 2.46 ml clear honey
- 2 chives finely chopped
- 1 clove garlic peeled
- 12 spring onions trimmed
- 60 g walnuts
- 14.8 ml light soy sauce
- 29.6 ml chilli sauce
- 9.86 ml clear honey
- 9.86 ml sesame oil
Nutrition (per serving, estimated)
Estimated based off 17 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 462 mg
- Iron: 7.06 mg
- Magnesium: 143 mg
- Phosphorus: 374 mg
- Potassium: 2024 mg
- Zinc: 3.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 4 rib-eye steaks
- sea salt
- freshly ground black pepper
- 59.1 ml salt
- 14.8 ml fish sauce
- 9.86 ml sugar
- 4.93 ml chilli powder
- 44.4 ml yogurt
- 2.46 ml clear honey
- 60 g walnuts
- 14.8 ml light soy sauce
- 29.6 ml chilli sauce
- 9.86 ml clear honey
- 9.86 ml sesame oil
Prepare
- 1 kg carrots, peeled and grated
- 2.5 fresh root ginger, peeled and grated
- 1 clove garlic, peeled and crushed
- 2 chives, finely chopped
- Peel 1 clove garlic
- Trim 12 spring onions
Let's Cook
-
Step 1.
Place the grated carrots in a large mixing bowl with 4 tbsp salt. Pour 750ml (26fl oz/3 cups) boiling water over them and mix with a wooden spoon. Set aside for 20 minutes to pickle.
-
Step 2.
While the carrots pickle, make the kimchi dressing: in a small bowl, combine the grated ginger, crushed garlic, fish sauce, sugar, chilli powder, yogurt, and honey. Finely chop the chives and stir them into the dressing. Cover and set aside.
-
Step 3.
To make the sanjim, put the garlic clove, trimmed spring onions, and walnuts into a mini food processor. Blend until coarsely chopped. Transfer to a serving bowl and stir in the light soy sauce, chilli sauce, honey, and sesame oil. Cover and set aside.
-
Step 4.
Heat a griddle pan over high heat until smoking. Rub the olive oil over the rib-eye steaks and season both sides with salt and pepper. Griddle the steaks for 2–3 minutes per side for medium-rare, until charred and pink in the centre. Remove from the heat and let rest.
-
Step 5.
While the steaks rest, drain the pickled carrots in a colander and rinse thoroughly under cold water. Repeat rinsing several times to remove excess salt. Squeeze out any remaining water by handfuls, then add the carrots to the bowl with the dressing. Mix well.
-
Step 6.
Serve the steaks with the carrot kimchi and sanjim on the side.