I had been craving some Korean food. I had never made a Korean themed meal before so I hit the internet. I found bulgogi (pronounce bool go gee) and a quick recipe for Kimchee. So, I made Bulgogi, Quick Kimchee, Steamed Vegetables and Rice.
Whaaaa…don’t know what Kimchee is? Well allow me to enlighten you about this salt, spicy, crunchy, soft, sour, sweet masterpiece. Basically, it is rotten cabbage. 🙂 OK, not so appealing when you put it that way. Actually is it fermented cabbage with lots of spices. Not really feeling fermenting cabbage for days or months (as they do in Korea), I opted for a quick Kimchee recipe. I will admit that this whole meal was an excuse to make the Kimchee but the Bulgogi was very nice.
This meal was put in the regular rotation. The Kimchee takes some prep and waiting time but it is well worth it plus you can do that ahead (the longer it sits the spicier it gets). We love garlic, ginger, soy, rice wine vinegar and I particularly LOVE Srirachi (I put it on everything, it’s delicious), which are all the things that are major players in the recipe. It did NOT disappoint. Give it a try and let me know what you think.
Before you go any further, I just wanted to point out that while the Kimchee is “quick” it still takes 6 hours, so plan ahead.
- Large sterilized glass container (like pickling jar)
- 1 head Napa cabbage, about 1 to 1 1/2 pounds
- 1/4 cup kosher salt
- 1/2 cup rice wine vinegar
- 1 tablespoon brown sugar (most recipes call for regular sugar but I prefer brown)
- 3 tablespoons Srirachi Hot Chili Paste (used to be hard to find but most grocery stores have it now, also I like it spicy so adjust per your tastes)
- 1 piece fresh ginger, grated (one good sized finger should do it)
- 2 cloves garlic, finely chopped
- 2 scallions, finely sliced
- 1 pound beef boneless (I used top sirloin)
- 1 tablespoon sesame seeds, toasted
- 3 scallions, chopped
- 2 garlic cloves, minced
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon pepper
- 2 tablespoons oil (I just used extra virgin olive oil)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 carrots peeled and sliced on diagonal
- 1/4 pounds snow peas
- 1/4 cup water
- Instant rice (cook per box)
- Quarter the cabbage and slice the hard core out. I left some because I like the extra crunch. Slice into into desired size, I did about 3/4 inch slices. Place cabbage into a colander with a bowl under. Add salt and mix well. Cover and let set for at least two hours. You’ll know it is done when it is well wilted. Rinse salt from cabbage and dry.
- In a bowl, whisk together Srirachi, rice wine vinegar, sugar, ginger, garlic and scallions. Add cabbage and mix well.
- Place mixture into the sterilized jar, pack it as far down as possible. If need be, cover mixture with water. Refrigerate for at least 4 hours. The longer the better.
- Wrap beef in plastic and put it in the freezer for 45 minutes or so. I always forget this step, but it makes cutting it in thin strips much easier. So cut beef into thin pieces, cutting across the grain.
- For the marinade, whisk together the rice wine vinegar, soy, sesame oil, water, sugar, garlic, ginger, scallion and pepper. Once combined, add the beef and marinade to a large baking dish, toss well, cover and let sit for at least 30 minutes.
- Pre-heat grill pan to medium-high heat. Cook beef for approximately two minutes per side working in batches if need be. When done, sprinkle with toasted sesame seeds.
- At the same time heat another large pan over medium heat. Add oil, garlic and ginger. Cook until fragrant. Add carrots and sauté until slightly tender but still crispy. Add snow peas, salt and water. Allow to steam until snow peas are to disired tenderness (I like them basically raw).