Recipes
Recipes

Wagyu steak with kimchi pickled vegetables

Sharp, spicy and crunchy, kimchi pickles are the ideal complement to our beautiful, buttery soft and rich wagyu fillet steaks

Sharp, spicy and crunchy, kimchi pickles are the ideal complement to our beautiful, buttery soft and rich wagyu fillet steaks

Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £13.04 per serving

Nutritional Information

Each 373g serving contains

Energy
1705kj
407kcal
20%
Fat
18.3g
Med
26%
Saturates
7.5g
High
38%
Sugars
3.7g
Low
4%
Salt
2.98g
High
50%
of your reference intake.
Typical energy values per 100g:
457kj/109kcal

Ingredients

4 x 245g Wagyu Fillet Steak

220g mooli - peeled weight

30g Chinese Chilli Bean Paste

2 spring onions (thinly sliced)

8g Cornish sea salt & luxury pepper

3g Dulse seaweed flakes

4g Shichimi Togarashi

20g sesame seeds (toasted)

2 pak choi

4 radishes (sliced)

Method

1
Peel the mooli and discard the outer layer. Now, use a vegetable peeler to make long ribbons. Put in a bowl, sprinkle with salt and then leave for 10 minutes.
2
Wash the salt off the mooli and pat dry with kitchen paper. In a bowl, mix the mooli with the bean paste and spring onion.
3
Meanwhile, put the Cornish sea salt & luxury pepper, seaweed flakes and Shichimi Togarashi on a large plate and mix together well.
4
Grill the steak on both sides: 3 minutes for rare; 4 minutes for medium; 6-7 minutes for well done. Leave the steak to rest for 6 minutes. Season the steak lightly with the Togarashi rub.
5
Cut the steak into thick slices and sprinkle with toasted sesame seeds. Serve with the pickled vegetables, steamed pak choi and sliced radishes.