Marinated Korean-style barbequed beef with miso slaw

Serves: 6

Another fabulous Bill Granger recipe and so easy. And healthy!

Another weeknight dinner locked in.

It is from his book Everyday Asian and thus far, not only are the dishes simple enough to be done every day, you’ll want them every day.

A few hours of marinating and the steak is so tender and ready for that sort of hot grill BBQing that makes this sort of marinade sing. Luscious.

The slaw is great too – really great – and pairs well with the steak.

It isn’t Rockpool (RIP 2016) though it is easily achievable, fun to make and nobody will complain.

Because if they do…

According to Bill, the kiwifruit is to help tenderise the meat. I guess so: I think it is a bit of a wank though you enjoy cooking and it is a bit out of the ordinary right? Plus people will know you’re a Masterchef inserting such unusual ingredients!



½ ripe kiwifruit, peeled and mashed
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 steaks, 2.5cm thick (about 800gm) (We used scotch, though maybe rump?)
Chinese chilli relish (we used hot sauce)

Miso slaw

200gm white cabbage, shredded
200gm red cabbage, shredded
4 celery sticks, cut into batons
1 red onion, thinly sliced
(Or of course, being the middle of the week, use a bag of raw slaw mix from the supermarket)
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp white miso paste



  1. Put the kiwifruit, soy sauce, sesame oil, garlic, sugar and vinegar in a small bowl and combine. Place the mixture with the steaks in a ziplock bag and massage the marinade into the steaks. Set aside and marinate in the fridge for 3 hours or more.
  2. Heat the grill to high. Shake the marinade off the steaks and grill for 3 minutes each side.
  3. Rest and then slice on the diagonal.
  4. Serve with the miso slaw and Chinese chilli relish (or hot sauce).

Miso slaw

  1. Place the cabbage, celery and onion in a large bowl.
  2. Combine the vinegar, sugar, lemon juice and miso paste and whisk until the sugar has dissolved.
  3. Pour over the vegetables, stir to combine and serve with the beef.

Spicy Braised Beef Soup with Hot Bean Paste

Spicy Braised Beef Soup with Hot Bean Paste

Serves 4

I found this recipe on the Rockpool website – I assume it is sourced from Spice Temple.

It is a wonderful and really fresh dish, though spend some time making sure you track down the right pastes. There are dozens and dozens and at the Chinese grocer I went to, they said they had little knowledge of the Korean pastes other than whether they were used in soups or not.

The reason I say to take care is that you want this soup’s spice level dialled to 11; it’s the reason this dish is so good.

700gm piece beef brisket, trimmed
1 star anise
1 tsp Szechuan peppercorns
1 tsp fennel seeds
1 cinnamon quill
4 tbsp vegetable oil
2 cloves garlic, finely sliced
1 tsp finely chopped ginger
2 spring onions, finely sliced into rounds
2 tbsp Korean fermented hot chilli bean paste (gochujang)
2 tbsp Chinese soybean paste (huang jing)
1 tbsp Shaoxing wine
¼ cup light soy sauce
1 tbsp castor sugar
160gm fresh Shanghai noodles
3 Chinese cabbage leaves
1 long red chilli, finely sliced
Handful coriander leaveshandful coriander leaves


  1. Place the beef in a pot covered with plenty of cold water and bring to the boil; when the scum rises, remove the beef and rinse. Cut beef into 2cm pieces.
  2. Dry-roast the spices in a pan for 4-5 mins until fragrant, Allow to cool and wrap in a tied muslin cloth.
  3. In a large pot, put in the beef, spices (in the muslin cloth) and 2 ½ litres; bring to the boil. Reduce heat and simmer for 2 hours. Lift out the beef and the spice bag and reserve including the stock.
  4. Heat oil to hot in a large wok. Stir-fry the garlic, ginger, and spring-onions for 1 minute. Add both the bean pastes and fry until fragrant.
  5. Deglaze with Shaoxing wine, then season with the soy and sugar. Check seasoning.
  6. Add the beef and spice bag and 1 ¼ litres of the beef stock; bring to the boil, reduce the heat and simmer for 15 minutes.
  7. Cook the noodles until al dente; 8 – 10 minutes or according to instructions; I doubled the amount of noodle though this does change the dish to more of a noodle dish than a soup.
  8. Remove the spice bag from the wok and discard; dice the cabbage leaves into 3cm pieces and blanch for a minute in the stock; add the noodles to heat through.
  9. Ladle the soup into four large bowls and garnish with the chilli and coriander.