Upon discovering the incredible kimchi’d cabbage & beets from Kimchi Kooks, we set about creating a dish to celebrate these brilliant vegetables.
Unlike pickling, kimchi is lacto-fermented, meaning there’s no vinegar. This one isn’t spicy or pungent -- it’s delicate, tangy and super crunchy, ideal for topping a bowl of rice. For accompaniment, we sautéed ground beef with ginger and sriracha and added some quickly marinated cucumbers. The result is a stunning and colorful bowl. Cook, relax and enjoy!
Cooking time: 30 minutes
Attributes: beef, spicy (lactose free)
Calories: 700 kcal/person
What we send:
1 cup jasmine rice (7.2 oz)
1 Persian cucumber (3-4 oz)
2 tablespoons rice vinegar (1 oz)
2 oz fresh basil
2 cloves garlic (0.4 oz)
1 oz piece ginger
12 oz ground beef
2 tablespoons sriracha (1.5 oz)
2 teaspoons toasted sesame oil (0.52 oz)
Kimchi Kooks kimchi’d cabbage & beets (5 oz)
What you need:
neutral oil such as safflower or vegetable
Combine rice, 1 ¾ cup water, and a pinch salt in a medium saucepan. Bring to a boil, stir once
and cover. Reduce heat to low and cook until rice is tender and water is absorbed, 15 minutes.
Let rest 5 minutes, then uncover and fluff with a fork.
Meanwhile, thinly slice cucumbers and place in a small bowl with vinegar; season with salt and
pepper and set aside. Pick basil leaves from stems.
Cook garlic and ginger
Peel and chop garlic cloves. Peel and finely chop ginger (1 tablespoon). Heat 1 tablespoon oil in a
large skillet over medium-high. Add garlic and cook until fragrant, about 1 minute.
Add beef to skillet, season with salt and pepper, and cook, breaking up with a wooden spoon,
until cooked through, about 3 minutes.
Continue to cook, spreading beef into an even layer and pressing, until beef is very crispy in
spots, about 4 minutes more. Stir in sriracha, sesame oil, and all but a few basil leaves until
Divide rice among 2 bowls. Top with beef, kimchi, cucumbers, and remaining basil leaves.
Drizzle with cucumber vinegar. Enjoy!
To get everything you need for this recipe and to see more, visit www.marleyspoon.com