Step 1

Gather a medium-size bowl and sieve. Drain the kimchi through the sieve with a bowl underneath to catch the kimchi juice. Use a back of spoon to gently press it and remove as much cabbage liquid content as you can. Set the kimchi juice aside. Do not discard it.

Step 2

In the meantime, use your hands to roughly separate the shaved beef steak as much as you can so they won’t clump in the skillet. Prepare garlic and scallions.

Step 3

In a well-heated large cast iron or stainless steel skillet, add oil. Pan fry/saute kimchi for 1 minute over medium-high heat, add garlic and white scallion parts, saute for 30 seconds.

Step 4

Add shaved beef and try to spread it over the skillet. Add 1 tsp toasted sesame oil and fry the beef until it’s no longer pink, about 1 to 1.5 minutes. Add kimchi juice from the bowl and season with salt and pepper to taste.

Step 5

Off heat, garnish with green scallion parts, toasted sesame oil, and sesame seeds, if using. Serve hot or in room temperature.