Sesame-Soy Braised Beef with Hot Rice and Quick Cucumber Kimchi

Sesame-soy braised beef, glossy with garlic and ginger, meets hot rice and quick cucumber kimchi sparked with gochugaru. It recalls Red Hands Before Winter, when kimjang salted cabbage against the frost in rural Joseon.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 4g fiber

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Ingredients

• 1 1/2 lbs beef short ribs or chuck
• 6 cloves garlic
• 2 tbsp grated ginger
• 1 tbsp gochugaru
• 2 tbsp fish sauce
• 3 tbsp toasted sesame oil
• 1/2 head green cabbage
• 4 medium cucumbers
• 3 tbsp coarse salt
• 4 cups hot cooked short-grain rice

Instructions

1. 1Cut beef into 2-inch cubes. Mince garlic and grate ginger. Cut green cabbage into 1-inch pieces and slice cucumbers into 1/4-inch rounds.
2. 2For the quick cucumber kimchi: toss cucumber slices with coarse salt and let sit 15 minutes. Rinse well, squeeze dry, then mix with minced garlic, grated ginger, gochugaru, fish sauce, and toasted sesame oil. Set aside.
3. 3Heat toasted sesame oil in a heavy pot over medium-high heat. Brown beef cubes in batches, about 5 minutes. Return all beef to pot, add remaining garlic, ginger, gochugaru, fish sauce, and water. Bring to boil, then reduce to low simmer, cover, and braise 25 minutes until tender.
4. 4Add cabbage pieces and remaining toasted sesame oil during the last 8 minutes of braising. Stir to wilt cabbage while keeping some crunch.
5. 5Serve the braised beef and cabbage over hot rice with the quick cucumber kimchi on the side.