Kimchi Rice with Beef
From The Food Matters Cookbook, by Mark Bittman
Makes 4 servings
For the kimchi:
1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded
2 tablespoons salt
6 scallions, chopped
2 tablespoons minced garlic, or to taste
1 tablespoon minced ginger
1 tablespoon red chile flakes
1 tablespoon granulated sugar
2 tablespoons soy sauce
For the final dish:
3 tablespoons vegetable oil
8 ounces beef flank or skirt steak, very thinly sliced
2 cups cooked short- or long-grain brown rice
1. Make the kimchi: Put the shredded cabbage in a colander and toss it well with the salt. Let it sit over a bowl until it wilts, at least 2 hours. Rinse the cabbage and pat it dry.
2. Combine the scallions, garlic, ginger, red chile flakes, sugar, and soy sauce in a bowl or large jar. Toss the mixture with the cabbage. Let the kimchi marinate for a minimum of 2 hours in the fridge.*
3. Make the kimchi rice with beef: When the kimchi is ready, put a large, deep skillet over high heat until it begins to smoke, 3 to 4 minutes. Swirl in 2 tablespoons of the oil, add the beef, and cook, stirring occasionally, until it is seared on the outside, but still pink inside, 2 to 3 minutes. Remove the beef from the skillet.
4. Add the remaining 1 tablespoon of oil to the skillet, swirl it around, adn begin to add the rice, a bit at a time, breaking up any clumps with your fingers as you add it, and stirring it into the oil. When all the rice is added, cook, stirring frequently, until the rice becomes nice and crispy, 3 to 5 minutes. Return the beef to the pan and stir in the kimchi. Serve hot or at room temperature.
* The kimchi can be made up to a week in advance. But be aware that it becomes more potent with age.