Korean Steaks with Carrot Kimchi & Sanjim from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• 1 tbsp fish sauce
• 2 tsp sugar
• sea salt and freshly ground black pepper
• 4 rib-eye steaks (about 250 g/9 oz each)
• 2 tbsp olive oil
• ½ tsp clear honey
• 2 handfuls of chives
• 12 spring onions
• 60 g/2¼ oz/½ cup walnuts
• 1 tbsp light soy sauce
• 2 tbsp chilli sauce
• 2 tsp clear honey
• 2 tsp sesame oil
• 3 tbsp yogurt
• 1 tsp chilli powder
• 1kg/2lb 4 oz carrots
• 4 tbsp salt
• 2.5cm/1in piece fresh root ginger
• 1 garlic clove