Hearty Beef Kimchi: A Winter Protein Boost
Boost your winter protein with delicious homemade Beef Kimchi!
Among Korea’s vast array of kimchi varieties, we present a special winter delicacy. This recipe is designed to replenish the protein that can be easily lost during the cold winter months, using generous amounts of beef. Inspired by a TV feature on beef kimchi, I decided to try making it myself using leftover kimchi paste from my recent batch. Create a nourishing and flavorful kimchi that will delight your family and support their health!
Ingredients- 2 heads of Napa cabbage
- 2 Korean radishes (Mu)
- 10 cups of Kimchi paste (homemade)
- 500g beef (for bulgogi or ground beef)
- 50g scallions
- Salt, to taste (for brining)
- Black pepper, to taste (for marinating beef)
Cooking Instructions
Step 1
First, prepare the cabbage and radishes by trimming any tough outer leaves. Dissolve 1 cup of coarse salt in lukewarm water and submerge the vegetables. This initial brining process will help soften the vegetables and prepare them for the kimchi paste.
Step 2
Let the vegetables brine for about 4 to 5 hours. They are ready when the cabbage leaves are flexible and bend easily without breaking. Rinse the brined vegetables thoroughly under cold running water 3 times to remove excess salt, and then drain them very well. Ensuring excess water is removed is crucial for proper fermentation and to prevent the kimchi from becoming mushy.
Step 3
Now, prepare the beef. Lightly season the beef with salt and pepper. Heat a little oil in a pan and stir-fry the beef until it’s nicely browned and cooked through. Once cooked, finely chop the scallions and add them to your pre-made kimchi paste along with the stir-fried beef. Mix everything together thoroughly so the paste evenly coats the beef and scallions. This step significantly enhances the umami flavor of the kimchi.
Step 4
Carefully spread the beef and scallion mixture between the leaves of the well-drained cabbage. Once all the leaves are coated, neatly wrap the cabbage with its outermost leaves to form a compact bundle. This helps the kimchi hold its shape and makes for easier storage.
Step 5
Finally, take the remaining kimchi paste and mix it well with the prepared Korean radishes to create a radish kimchi side dish. This radish kimchi can be enjoyed as a separate banchan or mixed into the main kimchi after it has fermented for a while. Enjoy your delicious homemade beef kimchi, a perfect way to boost your winter protein intake and create a healthy, satisfying meal!
