{"id":2481,"date":"2018-03-05T18:15:44","date_gmt":"2018-03-06T02:15:44","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=2481"},"modified":"2019-02-12T11:46:33","modified_gmt":"2019-02-12T19:46:33","slug":"korean-beef-kimchi","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/korean-beef-kimchi\/","title":{"rendered":"KOREAN BEEF AND KIMCHI"},"content":{"rendered":"

I had taken a couple steaks out of the freezer for supper, but wasn’t quite sure what to do with them (besides the usual salt and throw on the BBQ). I knew I had some cabbage I needed to use up, but didn’t want sauerkraut<\/strong><\/span><\/a> or even coleslaw. A general steak and cabbage search started bringing up Korean recipes. As both the Hubby and I love spicy dishes, a perfect way to bring meat, kimchi, and veggies into one dish was Korean beef and kimchi! <\/p>\n

I modified a recipe found on Williams Sonoma, using one of my favorite hot sauces – sambal ooelek (the other being Franks Red Hot) and Splenda instead of sugar. So it’s  low carb! I didn’t have mushrooms, but next time I make the dish, I’ll definitely add them. I also plan on picking up some gochujang (Korean hot sauce), as it will add a slightly different level of heat and taste.<\/p>\n

We had the leftovers the next day and to heat up, I just tossed it back into a hot wok with a bit of oil, tossing until it was heated through. Even though the kimchi had a kick, I didn’t find the dish overly spicy, even after sitting for a day. Next time, I may add a bit more hot sauce to give us more of a sweat.<\/p>\n

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Korean Beef and Kimchi<\/h2>\n\n
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Ingredients<\/h3>

Marinade<\/h4>