RECIPE: Make this beef and rice bowl with kimchi and basil - Metro US

RECIPE: Make this beef and rice bowl with kimchi and basil

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

Allergens: none

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:

coarse salt

neutral oil such as safflower or vegetable


large skillet

medium saucepan

Recipe steps:


Cook rice

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.


Marinate cucumbers

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.


Brown beef

Add beef to skillet, season with salt and pepper, and cook, breaking up with a wooden spoon,

until cooked through, about 3 minutes.


Finish beef

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

evenly combined.



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

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