Friday, January 15, 2016

Korean Beef Bowl with Kale

This made a nice change of pace from our usual dinners, and it went together very simply. By all means serve with kimchi if you can manage it. If not, provide hot sauce and perhaps some quick refrigerator-pickled veggies. If you want to gussy up the presentation a little more, cook and serve the kale separately from the beef. Feel free to substitute cabbage for the kale (it would probably be more authentic anyway). Some scallions wouldn't go amiss either. You can reheat leftover rice or make some fresh.

1 Tbsp sesame oil
4-5 cloves garlic, minced
2 large shallots or 1 small onion, finely chopped
1 lb ground beef
2-3 Tbsp soy sauce
1/2 lb kale, well chopped or sliced into thin ribbons
Salt and pepper to taste
Cooked rice for 4
Kimchi for topping

Heat the sesame oil in a large skillet. Add the garlic and shallots (or onion) and saute for 2-3 minutes. Add the beef and cook through. Stir in the soy sauce and add the kale. Continue to saute over medium heat until tender. Add salt and pepper to taste.

To assemble the bowls, place rice in the bottom of each bowl and top with beef and kale mixture (or separate servings of beef and kale if you cooked them separately). Add kimchi at the table.

Serves about 4.

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