Steak Asian

Korean beef salad with gochujang dressing

Name: Korean beef salad with gochujang dressing recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian
Ingredients: 400g thick porterhouse steak, or steak of choice; 200g sliced Korean rice cakes (tteok, available from Korean and Asian grocers); 20.00 ml vegetable or grapeseed oil; 120g mixed salad greens (we used mesclun); 1 cucumber, thinly sliced into ribbons; 190g kimchi; 2 long green shallots, sliced, to garnish; 20.00 ml toasted white and black sesame seeds, to garnish; 40.00 ml gochujang; 40.00 ml soy sauce; 20.00 ml rice vinegar; 20.00 ml sesame oil; 20.00 ml runny honey; 1 garlic clove, crushed; 2 cm piece fresh ginger, finely grated

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Digi_KOREAN BEEF SALAD WITH GOCHUJANG DRESSING

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by Phoebe Hird

Aug 26, 2025

This is an easy and satisfying salad with a Korean twist. It's super simple to prepare and full of flavour thanks to the spicy and sweet gochujang dressing, punchy kimchi and porterhouse steak.

400g thick porterhouse steak, or steak of choice
200g sliced Korean rice cakes (tteok, available from Korean and Asian grocers)
1 tbs vegetable or grapeseed oil
120g mixed salad greens (we used mesclun)
1 cucumber, thinly sliced into ribbons
1 cup (190g) kimchi, drained, roughly chopped
2 long green shallots, sliced, to garnish
1 tbs toasted white and black sesame seeds, to garnish

Dressing

2 tbs gochujang
2 tbs soy sauce
1 tbs rice vinegar
1 tbs sesame oil
1 tbs runny honey
1 garlic clove, crushed
2 cm piece fresh ginger, finely grated

Method

1.

For the dressing, in a small bowl, whisk all the ingredients until well combined. Adjust seasoning to taste and set aside.
2.

Generously season the steaks with salt flakes and freshly ground black pepper. Heat a large frypan over medium-high heat and add the oil. Cook the steaks for 3-4 minutes each side until browned and cooked to your liking. Transfer to a plate to rest.
3.

In the same pan, add the sliced rice cakes. Stir-fry for 5 minutes or until slightly crispy on the outside.
4.

Thinly slice the rested steaks. Arrange the salad greens on a large serving platter. Top with the cucumber, kimchi, sliced beef and rice cakes. Drizzle the gochujang dressing over the salad. Garnish with shallot and sesame seeds to serve.