The Seoul Man
Recipe

The Seoul Man

5.0

Flank steak with kimchi flavours, coriander and radish


Grilling with hot spices and a splash of character – we’ve got Seoul! Hot peppers, ginger and fresh garlic bring Korean kimchi flavours into play. The side dish is finely shaved radish. The meat for this recipe should, above all, be sliced thin and, therefore, quick to grill. With this in mind,...

Show More
Mail

Ingredients

500 g
flank steak
180 g
ginger
120 g
fresh garlic
60 g
red pepper or chilli
1
lime
2
spring onions
6 tbsp.
hoisin sauce
120 g
Asian radish, for shaving into slices
A little
fresh coriander
 
sea salt
 
freshly ground black pepper

Ingredient Tips

Hot Tip
When portioning/cutting the flank steak, always be careful to cut against the direction of the muscle fibers.

Directions

Photos:
Show
Hide
1
First, preheat the grill to 250°C.
2
Grind the ginger, garlic and pepper with a mortar and pestle and then add a splash of olive oil.
3
Rub the flank steak with the garlic-ginger-pepper paste. Ideally, leave the steak wrapped in cling-film for 3-4 hours in the refrigerator. However, it is also possible to continue processing straight away.
4
Quickly grill the steak on the pre-heated grill over very high heat. Each side should be grilled for approx. 4-6 minutes, turning twice.
5
While the steak is grilling, finely shave the radish lengthwise, and dress with a pinch of salt and a splash of olive oil.
6
Let the meat rest for approx. 3 minutes before carving and serving. Add sea salt and freshly ground black pepper along with the lime slices. Enjoy!
Made This Recipe?