Description
A delightful stack of crispy daikon, marinated Wagyu beef, and spicy kimchi, garnished with garlic and sesame seeds.
Ingredients
Scale
- 1 lb Wagyu beef, thinly sliced
- 1 cup kimchi, chopped
- 1 large daikon radish, peeled and sliced into 1/4-inch rounds
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil (for frying)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a bowl, mix the gochujang, soy sauce, and sesame oil. Add the sliced Wagyu beef and marinate for at least 30 minutes.
- While the beef is marinating, prepare the daikon rounds. Pat them dry with a paper towel to remove excess moisture.
- In a shallow dish, combine the flour and minced garlic. In another dish, place the panko breadcrumbs.
- Dip each daikon slice in the flour mixture, then into the panko breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium heat. Fry the coated daikon slices for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- In the same skillet, cook the marinated Wagyu beef over medium-high heat for about 2-3 minutes, or until cooked to your desired doneness.
- To assemble, stack a crispy daikon slice, a spoonful of kimchi, and a piece of Wagyu beef. Repeat until all ingredients are used.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For a vegetarian option, substitute the Wagyu beef with marinated tofu or tempeh.
- Add sliced cucumbers or avocado to the stack for extra freshness and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg