Beef Rump & Kimchi Cos Heart Salad

Name: Beef Rump & Kimchi Cos Heart Salad with Creamy Potatoes & Gochujang Sauce
Total time: 30m
Yield: 2
Ingredients: 1 Cos Lettuce; 1 tin Sweetcorn; 1 Cucumber; 1 packet Garlic Aioli; 1 packet gochujang; 1 packet plant-based kimchi; 2 Potato; 2 Spring Onion; 300 g Beef Rump; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine); ¼ cup boiling water

with Creamy Potatoes & Gochujang Sauce

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Calories

:

526 kcal

Protein

:

69g protein

Difficulty

:

Easy

Allergens:

Eggs
Soy
Wheat
Gluten

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With a sweet flavour and fresh, crisp finish, this crunchy cos will quickly become the best part of this salad. When paired with beef rump and creamy Korean potatoes, you’ll be savouring each and every bite. Compliments to the Cos we say!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Cos Lettuce

1 tin

Sweetcorn

1

Cucumber

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

gochujang

(Contains: Soy, Wheat, Gluten;)

1 packet

plant-based kimchi

2

Potato

2

Spring Onion

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

¼ cup

boiling water

Nutritional Values

Energy (kJ)2200 kJ

Calories526 kcal

Fat27.5 g

of which saturates3.9 g

Carbohydrate33.2 g

of which sugars14.3 g

Dietary Fibre5.2 g

Protein69 g

Cholesterol26.6 mg

Sodium837 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
Cut potato into large chunks. Drain sweetcorn. Slice cucumber into thin rounds.
Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to saucepan and allow to cool slightly.

2

Meanwhile, drain sweetcorn. Heat a large frying pan over high heat.
Cook corn kernels until lightly browned, 4-5 minutes.
To the saucepan with the cooked potato, add garlic aioli, sweetcorn, a drizzle of vinegar and a pinch of salt. Toss until well combined. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3

Roughly chop spring onion and baby cos hearts.

4

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

5

In a medium bowl, combine cos, cucumber, plant-based kimchi, half the gochujang and a drizzle of vinegar. Toss to combine and season.

6

Slice beef.
Divide kimchi cos salad and creamy Korean potatoes between bowls. Top with veggie dumplings.
Drizzle remaining gochujang over beef to serve. Garnish with sping onions Enjoy!