Korean Beef with Kimchi (beef adapted from crockpot.com and kimchi adapted from eatingwell.com)
For the beef:
1 c. soy sauce
1 c. water
1/2 c. rice wine vinegar
1/4 c. sesame oil
10 cloves garlic
1 T. dried ginger
6 green onions, sliced on the diagonal
1 t. crushed red pepper
2 lb. beef chuck roast (or 4 1/2 lb. beef short ribs)
Combine the soy sauce, water, vinegar, oil, garlic, ginger, onions and red pepper flakes in the slow cooker. Add meat and turn to cover all sides with mixture. Cover and cook on high for 4-6 hours or on low for 6-8 hours. Shred the beef and serve with brown rice and kimchi.
For the kimchi:
1 small head napa cabbage, cored and cut into 1-inch squares
2 cloves garlic, minced
1/4 c. water
2 T. white vinegar
1 T. toasted sesame oil
3/4 t. salt
1/2 t. crushed red pepper
1 t. dried ginger
3 scallions, sliced
1 carrot, peeled and grated
Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes. Meanwhile, whisk vinegar, oil, salt, crushed red pepper and ginger in a large bowl. Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for at least 25 minutes before serving. I usually make mine in the morning and refrigerate it all day. There's something about the warm meat with the cool cabbage that makes the combo delicious!
6 servings (518 calories each serving including rice) according to my calculator on loseit.com
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