• 2 green onions, thinly sliced + extra,
    to serve
  • ¼ cup (60ml) light soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp vegetable oil
  • 600gm beef sirloin steak
  • 450gm brown rice
  • ¼ red cabbage, finely shredded
  • 1 large avocado, cut into wedges
  • 1 Lebanese cucumber, seeds removed, sliced
  • 4 radishes, thinly sliced
  • 1 ½ cups (200gm) frozen edamame beans, blanched
  • Kim chi
  • Sesame seeds, to serve
Korean Recipe 1


Korean Recipe 1


  1.  Combine green onions, soy, vinegar and honey in a medium bowl. Reserve half the marinade. Place beef in large snap-lock bag with remaining marinade and oil. Set aside to marinate for 10 minutes.

  2. Heat a char-grill pan or barbecue over medium high heat. Drain steak from marinade and cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice. 
  3. Prepare rice

  4. Divide rice between bowls. Top with cabbage, avocado, cucumber, radish, edamame and beef. Drizzle with remaining marinade. Serve with kimchi and sprinkle with sesame seeds and extra green onions.