Monday, May 22, 2017

Korean Ground Beef and Kimchi Bowl


This Korean Ground Beef and Kimchi Bowl is a fast stir fry dish that is full of hearty and robust flavors.  

I love walking through my Asian Market and looking around at all the international produce and products that I find there.  Sometimes, I must admit, it can be a bit intimidating.  I try to buy one or two items and add them to simple stir fries that I traditionally make at home and see how they taste. 

Kimchi is a very popular dish in Korea and it has also become pretty popular here in the US. I bought a huge bottle of prepared kimchi from Costco.  My kids and husband (I sadly admit) did think the fermented cabbage that is really aromatic with garlic and spices was a bit strong.  I could not eat that entire jar by myself, so I had to come up with ways of incorporating the flavors of kimchi into my cooking.  This stir fry worked out perfectly!  They loved the kimchi when it accentuate the flavors of the stir fry.

This Korean beef bowl was a home run in both flavor and fun.  So don't be shy to try the new items you see in your international market.  I can't wait to experiment more with these ingredients.

 Korean Ground Beef and Kimchi Bowl
Recipe by Ramona from Kitchen Simmer

1 1/2 pounds Lean Ground Beef
1/2 cup up to 1 cup chopped Korean Kimchi made with cabbage
1 yellow onion medium dice
1 bunch scallions chopped (save some green tops for garnish)
1 carrot finely julienned
1 medium zucchini finely diced 
1 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
4-6 Tbs soy sauce (adjust to taste)
1 Tbs rice vinegar
1 Tbs brown sugar  (adjust to taste)
1 heaping Tbs Korean Hot Pepper Paste ( Gochujang)
1 Tbs Korean Hot Pepper Flakes ( Gochugaru)

Toasted Sesame Seeds
Green Onions sliced

Brown ground beef in a large pan or wok.  Season lightly with salt and black pepper. 

Cut and prep all veggies. 

Add grated fresh ginger and garlic to browned beef and cook for 1 minute. 

Add 1-2 Tbs canola oil to pan if needed. Next add the prepared vegetables.

Then add the Korean Hot Pepper Paste, Hot Pepper Flakes, brown sugar, vinegar and soy sauce.  Stir well.  Finally add the chopped store bought or homemade cabbage kimchi (add a couple of tablespoons of the kimchi juice too)

 Stir well.  Adjust seasoning as needed.  Serve with rice or quinoa. 

Garnish with roasted sesame seeds and green onions tops. Enjoy. 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.