This recipe came together in pieces, first with the salad/slaw, then doing a galbijjim-style beef. I had made both before – the slaw for tacos and the beef for galbijjim, a Korean short-rib stew. Everything is surprisingly easy, but has a lot of flavor and is a good hot weather dish.
Korean BBQ beef over Asian Slaw
Ingredients
Slaw
- 1/4 green cabbage
- 1/2 radicchio
- 1 Granny Smith apple
- Small bunch of mint
- Grated carrot
- Pickled red onion
Slaw Dressing
- 3 T mayo
- 2 T rice vinegar
- 1 t togarashi
- 1 T fried chili crisp and oil
Beef
- Chuck roast
- 2 T szechuan peppercorns
- 1/4 c orange juice
- 2 T soy sauce
- 2 T fish sauce
- 1 T miran
- 1 T sesame oil
- 2 T minced ginger
- 2 T minced garlic
Instructions
Slaw
- Cut cabbage into eights, remove core. Cut horizontally into thin ribbons. Cut radicchio similarly – into quarters, remove core, then thin slices.
- Cut and core apples. Then cut into slices, then matchsticks.
- Chiffonade the mint. Add everything to a large bowl, cover, and refrigerate.
- Cut red onion into thin slices, then add to small bowl with a few tablespoons of rice vinegar, and a few pinches of salt and sugar. Cover and refrigerate.
Dressing
- Combine all ingredients in small bowl. Cover and refrigerate.
Beef
- Add all sauces, OJ, ginger, and garlic in a small bowl or measuring cup.
- Grind peppercorns in mortar and pestle. Sprinkle over beef. Let rest outside of fridge for half an hour or so.
- Heat dutch oven or large pot over high heat with a tablespoon of oil. Brown meat for a couple minutes each side.
- Remove from heat, cut down into quarters or so. Turn heat to low, add beef back to pot. Add combination of sauces, OJ, ginger, and garlic.
- Cover and let cook for 30-40 minutes until meat is tender and cooked through.
- Remove and let rest for 5-10 minutes.
Assembly
- Add red onion to slaw. Add dressing to slaw and mix to combine.
- Cut beef into thin slices.
- Add slaw to bowl, top with slices of beef.