Kimchi Beef Stew with Kale

With kimchi and leftover cooked pot roast in the fridge, this was so easy, and it was SO GOOD. (Not that my kids touched it, but my  husband and I were in heaven.) Asian Style Pot Roast would be ideal here, but any leftover shredded beef would work as long as the seasonings aren't too strong in another direction.

1 Tbsp sesame oil
3 cloves garlic, minced
6 cups chopped kale leaves
3 cups cooked shredded beef
1 cup kimchi
2-3 cups beef stock
1 Tbsp soy sauce, or to taste
Salt and pepper if desired

Heat the sesame oil in a Dutch oven. Add the garlic and kale and saute for 3-5 minutes, until the kale is fairly tender. Add the beef, kimchi, beef stock, and soy sauce and simmer for a few minutes. Taste and adjust seasonings.

Serves 3-4.

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.