Korean BBQ Steak with Roasted Sweet Potato and Charred Cabbage

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!

Pre-heat oven to 180 degrees. Toast sesame seeds. Slice cucumbers into rounds. Chop garlic finely. Grate or chop ginger finely. Peel sweet potato and cut into 2 cm rounds ( if large, cut it in half - lengthways first and slice) Cut Cabbage in half.

In a bowl mix together 1/2 of the rice vinegar, gochujang, soy sauce, ginger and garlic. Remove 2 tablespoons and set aside. Place steak on a plate and pour over the remaining marinade. Mix through thoroughly and let it marinate for 10 minutes.

Line a tray with baking paper. In a bowl, toss the sweet potato with olive oil, salt, and pepper. Spread evenly onto the tray and bake for 20 minutes, or until tender and golden.

Heat a grill pan or BBQ over medium-high heat. Brush the cabbage with olive oil. Place on the grill and cook for 3-4 minutes on each side until lightly charred. Remove from the heat and keep warm.

Using the same grill, place the marinated steak on the grill and cook for 2-3 minutes on each side. Remove from heat and set aside to rest.

Mix the remaining rice vinegar and sugar in a bowl. Add sliced cucumber and toss to coat, then sprinkle with sesame seeds. Slice the rested steak. Divide steak, cabbage, and sweet potato between plates alongside the cucumber salad. Drizzle the remaining sauce over the steak and enjoy!