Ingredients:

500g Korean marinated bavette steak

For the rice

300g cooked rice (day-old preferred)

2 tbsp Gochujang

2 tbsp soy sauce

1 tbsp sesame oil

2 cloves garlic, grated

1 tbsp korean chilli flakes

1 tbsp honey or brown sugar

1 tbsp rice wine vinegar

2 tbsp chopped kimchi + a splash of kimchi juice

2 spring onions, finely sliced

For the pickled cabbage

½ white cabbage, finely shredded

2 tbsp rice wine vinegar

1 tsp sugar

pinch of salt

To serve

extra kimchi

fresh coriander

sesame seeds

Method:

Toss cabbage with vinegar, sugar, and salt. Leave 30 minutes until lightly softened.

Heat a heavy skillet until very hot. Sear the bavette 3–4 minutes per side for medium-rare. Rest 10 minutes, slice thinly against the grain.

Heat sesame oil in a wok or pan, add garlic, then stir in Gochujang, soy, chilli flakes, honey, and vinegar. Cook briefly until thickened. Add kimchi, kimchi juice, and rice, tossing until coated and slightly crisp. Finish with spring onions.

Plate the rice, top with sliced bavette, scatter pickled cabbage on the side. Garnish with coriander, sesame seeds, and extra kimchi.

Notes

• Bavette is best cooked quickly and rested well to stay tender.
• The pickled cabbage should stay fresh and crunchy, cutting through the richness of the beef and rice.
• a fried egg on top takes this into comfort food territory.