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Ingredients
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Main Ingredients
Cucumber Kimchi
Garnish
Method
Preparation of Cucumber Kimchi
- 1
Prepare the Cucumbers
Wash the cucumbers thoroughly and cut each cucumber into quarters lengthwise. Remove the seeds if they are large and then cut them into bite-sized pieces.
- 2
- 3
Make the Kimchi Paste
In a separate bowl, combine Korean red pepper flakes, minced garlic, minced ginger, sugar, and rice vinegar. Mix well to form a paste.
- 4
Combine and Marinate
After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Drain well and then mix in the kimchi paste and chopped green onions. Ensure the cucumbers are well coated. Cover and refrigerate for at least 1 hour before serving.
Cooking the Wagyu
- 5
Prepare the Hot Stone
Heat the hot stone on high heat until it is thoroughly heated. It should be very hot to cook the Wagyu properly.
- 6
Sear the A5 Wagyu
Slice the A5 Wagyu beef into thin strips. Once the stone is hot, place the beef slices on it. Sear for about 30 seconds to 1 minute on each side, depending on your preferred level of doneness.
- 7
Serve
Remove the cooked Wagyu from the stone and serve immediately alongside the cucumber kimchi. Garnish with sesame seeds and chopped chives.
