By Mark Bittman
- Total Time
- 1 hour plus at least 1 hour resting time
- Rating
- 4(114)
- Notes
- Read community notes
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef – or anything else that has the flavor to stand up to it – and you have a great summer dish. All kimchi packs a punch, thanks to plenty of garlic and chili peppers, and appropriate quantities are listed here. Increase the amounts if you like, though these should be strong enough. If you can get to a Korean market, buy some of the ground chili powder labeled co chu karo, which is hot but also flavorful. Otherwise substitute any good ground chiles or crushed red pepper flakes. Fish sauce is traditional, although you can use soy sauce if you prefer.
Featured in: THE MINIMALIST; Fast Kimchi In Hot Times
Learn: How to Make Steak
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Ingredients
Yield:4 servings
- 1small head Napa or Savoy cabbage, about 3 pounds
- Coarse salt
- 3spring onions or 6 large scallions, trimmed and chopped
- 3cloves garlic, minced, or to taste
- 1tablespoon co chu karo or crushed red pepper flakes, or to taste
- 1tablespoon peeled and minced ginger
- 3tablespoons fish sauce or soy sauce
- 2tablespoons rice wine or other vinegar
- 1flank steak, about 1½ pounds
- Ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
317 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 38 grams protein; 1166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
Step
2
Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
Step
3
Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.
Ratings
4
out of 5
114
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Cooking Notes
Margaux Laskey, Staff Editor
Mark does not. Just a little salt and pepper.
Margaux Laskey, Staff Editor
It's incredibly spicy. You only need a little.
nancy hoving
I wondered if there was a missed step and the steak was meant to be marinated first. What's the answer to your question.
elena484
Love this recipe, I make it all the time in the summer.
Ellen R.
Delicious—made the sauce with 1 T fish sauce, 2 T soy sauce. The cabbage was very salty for me, but still quite tasty. Next time I’ll try reducing the salt or rinsing the cabbage.
Barb
I agree w/ Mark and don't marinate steak. Ivan Orkin taught me this back in the day: just salt and pepper. It was how he was taught.
liz wansbrough
Too strong & too salty overall - much preferred teriaki marinaded flank steak!
George Shannon
I'd agree, three tablespoons of fish sauce is plenty for everything in the list. You can rinse the cabbage after it's done sweating, that seemed to help. (I then spun mine in a salad spinner to remove the salt water.)
Sharon
Doesn't the flank steak need a marinade of some sort? I have always let mine sit overnight so it would be tender
nancy hoving
I wondered if there was a missed step and the steak was meant to be marinated first. What's the answer to your question.
Margaux Laskey, Staff Editor
Mark does not. Just a little salt and pepper.
Helen
How can 5 T of sauce be enough for all the cabbage and steak?
Margaux Laskey, Staff Editor
It's incredibly spicy. You only need a little.
Stephanie
Anyone tried this with tofu? Tempeh?
elena484
Love this recipe, I make it all the time in the summer.
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