Korean Barbecue Beef

Name: Korean Barbecue Beef with Peach Kimchi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1.5 cup brown sugar; 1 cup tamari; 3 Tbsp rice wine vinegar; 2 Tbsp gochujang; 1 Tbsp sesame oil; 1 Tbsp ginger; 1 Tbsp garlic; 1/4 cup honey; 1/2 tsp black pepper; 1.5 Tbsp corn starch; 2 Tbsp water; 4 yellow peaches, slightly under ripe; 2 Tbsp ginger; 2 Tbsp garlic; 1 cup yellow onion, large dice; 1 apple, peeled and diced; 2 Tbsp Korean chili flake; 2 Tbsp gochujang; 1 tsp salt; 1/4 cup fish sauce; 2 green onions, chopped; 4 8oz New York Strip steaks; 2 cups steamed white rice; 1 Tbsp toasted white sesame seeds; 1/4 cup mint, chiffonade

with Peach Kimchi

Korean Barbecue Beef with Peach Kimchi

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Lunch, DinnerDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Marinade Time

3

Days

Chef Derrick is inspired by cuisine around the world. He recommends pairing these Korean barbecued New York strip steaks with B Cellars’ Rosé. The wine's bright acidity helps to temper the spice in the marinade, and the peach kimchi brings out some of the more tropical notes in the wine.

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Ingredients

US Metric

1.5 cup 1.5 brown sugar
1 cup 1 tamari
3 Tbsp 3 rice wine vinegar
2 Tbsp 2 gochujang
1 Tbsp 1 sesame oil
1 Tbsp 1 ginger
1 Tbsp 1 garlic
1/4 cup 1/4 honey
1/2 tsp 1/2 black pepper
1.5 Tbsp 1.5 corn starch
2 Tbsp 2 water
Peach Kimchi
4 4 yellow peaches, slightly under ripe
2 Tbsp 2 ginger
2 Tbsp 2 garlic
1 cup 1 yellow onion, large dice
1 1 apple, peeled and diced
2 Tbsp 2 Korean chili flake
2 Tbsp 2 gochujang
1 tsp 1 salt
1/4 cup 1/4 fish sauce
2 2 green onions, chopped
Additional Ingredients
4 8oz 4 New York Strip steaks
2 cups 2 steamed white rice
1 Tbsp 1 toasted white sesame seeds
1/4 cup 1/4 mint, chiffonade

Directions

Peach Kimchi
Add ginger, garlic, onion, apples, Korean chili flakes, gochujang, salt, and fish sauce to a blender
Blend 2-3 minutes
Cut the peaches into 8 wedges each
Fold peaches and scallion into the mixture and let sit for 2-3 days in the refrigerator
Korean Barbecue
In a small saucepan, sweat ginger and garlic in sesame oil for 5 mins or until soft
Add all other ingredients besides water and cornstarch
Simmer for 20 minutes
In a separate bowl, combine water and cornstarch
Add the cornstarch slurry to the sauce pot
Cook until thickened
New York Strip Steak
Season the steaks with salt and pepper
Grill on high heat
Add barbecue sauce periodically when flipping to caramelize
Assembly
Serve barbecued New York Strip steaks with steamed or fried rice
Add kimchi on the side
Sprinkle with white sesame seeds and mint

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Pairing Suggestions

Chef Derrick is inspired by cuisine around the world. He recommends pairing these Korean barbecued New York strip steaks with B Cellars’ Rosé. The wine’s bright acidity helps to temper the spice in the marinade, and the peach kimchi brings out some of the more tropical notes in the wine.