• 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.

• 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.

• Roughly chop spring onion and baby cos hearts.

• 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.

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

• 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!