Korean Beef-Doubled

This recipe is below the post.

We are kind of new to recipes but we’ve had our podcast for a while. Make sure to give us a listen anywhere you listen to podcasts.

Over the next few days, we are going to be releasing a few recipes. These will seem like they have a lot of servings for the average family size. The reason for this is we plan to help you make busy nights at your house a little easier. Stick with me here. Wouldn’t it be nice to have a meal all ready made for busy night at your house? We use a system of cooking twice as much on nights we’re home and then eating that meal again on a busy night later in the week.

Today’s dish was Korean Beef. With it’s international spices, this recipe feels like tucking in at a good Korean restaurant. It is spicy and sweet and rich and complex. For the second round of this dish, we don’t really change anything. It is so good good in the original form we don’t see any reason to mix it up.

Tools you might need

To make bigger meals, you might need a few larger capacity items to hold the amounts. We are including some handy link

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If you’ve enjoyed these last few days of recipes, perhaps you would like to stick around. HERE is a handy link of things we will be discussing over the next few months.

Korean Beef

This spicy sweet recipe will make your whole family beg for seconds.

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Servings 14

Ingredients

  

• 3 pounds low fat hamburger
• 1 medium cabbage cut into strips
• 1 ½ red or yellow onion
• 4-5 cloves of garlic
• 3 t korean pepper flake
• 2-3 cups broth
• 2-5 T soy sauce to taste
• 2 T molasses or 1 T honey, or if you have neither of those 2 T sugar
• 2 T rice vinegar
• 1 T pure sesame oil
• 1 T fresh grated ginger

Instructions

 

• Brown the beef. Use a colander to drain and hold the meat while you start the onion cooking. After a few minutes add the hamburger and all the rest of the ingredients back to the pan.
• Cook until the cabbage is as cooked as you want it to be.
• While that is cooking, start two cups of rice according to the package instructions.
• If you prefer to make all your rice at once to save for the next meal you will want to cook 4 cups of rice.

Notes

You don’t have to use cabbage, you can sub in cauliflower, broccoli, green beans or zucchini. Or you can add all of these veggies in with the cabbage if you want.

 

Cabbage cooks down, it is hard to fit it in all in the pan at first, but don’t worry it will cook down into a more manageable amount.

 

Remember your goal is to have enough for a second meal, so guard the leftovers.

 

Taste your food, you may like more juice, salt, or you may want it to be more spicy. Add whatever you want to make that happen.

 

If you want to take a step toward making it more authentic go down to your local Asian food store and get yourself some hot pepper paste link here if you aren’t fortunate enough to have a local Asian store. https://amzn.to/49djSY7 . This is a sweet spicy paste that comes in a tub and goes in place of the sweetener of your choice, and the Korean pepper flake. Use one big tablespoon of the paste.