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Beef and Kimchi Stir-fry

Tuesday, 7 June 2011

Kimchi, which is a Korean spicy fermented vegetable dish, has a remarkable nutritional value and is one of the healthiest fermented foods around. It is low in calories, a great source of protein, rich in vitamins A and B and a natural probiotic. Besides, kimchi is apparently the secret to Koreans' flawless and beautiful skin!

Beef and Kimchi Stir-fry

Kimchi is great on its own as a side dish but is also very versatile and can be used in soups, stews, fried rice, pancakes, stir-fries, filling for dumplings, sushi and the like. Apart from my favourite kimchi fried rice, which I'd always cook whenever I have kimchi, kimchi stir-fry is another dish that I'd cook if I have any leftovers. I usually use either pork belly or beef.

Beef and Kimchi Stir-fry

The key to this dish is to use very thinly sliced meat so the meat and the flavours of kimchi would meld together better. To slice the meat thinly, have the meat slightly frozen before slicing with a very sharp knife. Just chuck the meat in the freezer for an hour or two, it really depends how cold your freezer is, just poke it every now and then, the meat should be firm but not rock hard. I usually stir-fry the kimchi first as the cabbage releases a lot of liquid while cooking - not a huge fan of wet stir-fry. Besides, stir-frying helps to reduce its sharpness a little.

Beef and Kimchi Stir-fry

Beef and Kimchi Stir-fry

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2

  • 250 g beef (I used rib-eye) - cut into very thin slices
  • 1 cup kimchi - coarsely chopped
  • 1 tsp grated ginger
  • 3 cloves garlic - finely chopped
  • Light soy sauce
  • sesame oil
For marinade:
  • 1 tbs kochujang
  • 1 tbs kimchi juice
  • 1 tsp light soy sauce
  • 1 tsp brown sugar
  • 1 tsp sesame oil

  • Mix together beef and all ingredients for marinade and marinate for at least 30 mins.
  • Heat up a bit of oil in a wok or pan, stir-fry kimchi until fragrant and almost dry. Remove from pan and leave aside for later use.
  • Add more oil to wok, fry ginger and garlic until fragrant.
  • Add beef, stir-fry until half cooked.
  • Pour in all the kimchi, stir-fry until beef is cooked through.
  • Season to taste and drizzle a bit of sesame oil before serving.

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