Korean Beef On Fiery Cabbage Recipes

SLOW-COOKER KOREAN BEEF & CABBAGE STEW

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, turning once, until well browned, about 10 minutes. Transfer the beef to a 5- to 6-quart slow cooker.
• Add the wine, brown sugar, and soy sauce to the skillet; bring to a boil over medium-high. Pour the wine mixture over the beef in the slow cooker. Stir the stock, onion halves, garlic, and jalapeño into the slow cooker; cover and cook on LOW until the beef is very tender, 7 to 8 hours.
• Using a slotted spoon, remove the onions from the slow cooker and discard; transfer the beef to a large bowl. Coarsely shred the beef using 2 forks; return the beef to the slow cooker. Stir in the cabbage, salt, and pepper. Cover and cook on LOW until the cabbage is wilted, about 10 minutes. Ladle the stew into bowls; top evenly with the kimchi and scallions.

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.