Wagyu steak with kimchi pickled vegetables
- 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
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.
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.
Meanwhile, put the Cornish sea salt & luxury pepper, seaweed flakes and Shichimi Togarashi on a large plate and mix together well.
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.
Cut the steak into thick slices and sprinkle with toasted sesame seeds. Serve with the pickled vegetables, steamed pak choi and sliced radishes.