Asian Roast Beef with Quick Kimchee

Well, I didn’t have 5 years or so to bury some cabbage in the back yard, so we’re going to do this the easy way (oh, and thanks to dear old mum for the idea). First, get some Napa Cabbage, Bok Choy, and scallions.


Slice thin, place in colander, and toss with a couple of tablespoons of kosher salt. Let sit for several hours, allowing the cabbage to wilt. It might help to place the colander in a bowl, because it will give off a lot of liquid.


While we’re letting that sit, we put together the marinade.


The garlic and ginger should be run through a microplane. You don’t need too much brown sugar, and be careful with that Korean garlic and chili paste. Mix in bowl, and then add a beef sirloin roast. Marinate for 6 hours or overnight, turning every couple of hours (inquiring minds, rejoice! This roast weighs 3 pounds!)


Place roast in pan on a rack. Roast 30 minutes at 500 degrees, flipping every 10 minutes. Reduce heat to 250, and roast an hour a pound, turning every hour. Remove to your carving board, and let rest for 15-20 minutes.


Meanwhile, dump the marinade liquid into a pot, and bring to a simmer. Add chicken stock and a bit of cornstarch slurry, and season to taste. I added some fish sauce and cumin.


Time to finish up the kimchee. The dressing contains:


I usually end up with a teaspoon each of the chili garlic paste and the sriracha, but add more if you like the taste of burning. Toss with cabbage, and chopped mint or basil.


Since you let it rest, the meat’s juices have retreated back into the roast, which is why you don’t get the bloodpool when you slice it.


Serve with the sauce lightly drizzled over top.