Tag: kimchi

Slow Cooker Korean Style Pot Roast w/ Kimchi

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HOLD. THE. PHONE.

This is a new favorite recipe that I need everyone to make ASAP. The Modern Proper gives various different ways to make this dish but I say the best route is LOW and SLOW. This is an easy recipe to prep in the morning and forget until dinner time. I served mine with kimchi from a local Asian market, some cucumbers for extra crunch, and some white rice. I shared some with my mom and her friend & still had more to pack lunches for the week. What’s great about this dish is it’s all the deliciousness of a pot roast without the heaviness.

Ingredients

  • 4 to 5lb Chuck Roast, cut into 3 in pieces
  • 1 TBSP Salt
  • 1 TBSP Canola or Vegetable Oil
  • 1 Sweet Onion, thinly sliced
  • 6 Garlic Cloves, finely chopped
  • 1 TBSP Fresh Grated Ginger
  • 2 TBSP Gochujang Paste
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Soy Sauce
  • 2 Cups Beef Stock
  • Cooked Rice & Kimchi for serving

Let’s Get Cooking

Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over MED-HIGH heat. Once the oil is hot, brown the meat on all sides in batches and transfer to a slow cooker.

Add the onions to the Dutch oven and cook until softened about 4 minutes. Add in the garlic + ginger and stir until fragrant, about 1 minute. Add in 1/4 cup of beef stock and scrape up the browned bits. Transfer to the slow cooker.

To the slow cooker stir in the gochujang + brown sugar + soy sauce + remaining 2 Cups of Beef Stock. Cover and cook on low for 8-9 hours.

Serve with cooked rice, cucumbers, and kimchi.

Made with Love,

Hannah

Spicy Salmon Airfryer Bowls

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As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.

Ingredients

  • 1 Salmon Filet
  • 1/4 Cup Soy Sauce
  • 1 TBSP Honey, I used Hot Honey, but use whatever you have
  • 3 TSP Sriracha
  • 1 TBSP Rice Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1 TSP Grated Ginger
  • Cooked Rice
  • Cleveland Kitchen Kimchi, or your favorite
  • 1/2 Cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 TBSP Cream Cheese, cubed
  • Fly by Jing Chili Crisps, possibly my new favorite thing
  • Any additional toppings: Nori, Egg, Sriracha

Let’s Get Cookin

Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.

Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.

While the salmon cooks prep your toppings.

Once the salmon is done, build your bowl!

Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].

Made with Love,

Hannah

Kimchi Burger

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As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.

Ingredients

  • 4 Burger Buns
  • 1 LB Ground Beef
  • Romaine Lettuce
  • 4 Eggs, Fried
  • 4 Slices Sharp Cheddar Cheese
  • 1 Cup Kimchi, split amongst the 4 burgers
  • Salt & Pepper
  • Olive Oil

Let’s Get Cooking

To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.

Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.

To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.

Serve with fries or whatever you enjoy.

Kimchi Fried Rice

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I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.

Ingredients

  • 3 TBSP Unsalted Butter
  • 1/2 Yellow Onion, medium diced
  • 1 Cup Kimchi, roughly chopped
  • 2 TBSP Kimchi Juice
  • 1/2 Cup Salted Ham, diced [or any leftover cooked meat]
  • 2 Cups Cooked, Cooled Rice
  • 2 TSP Soy Sauce
  • 1 TSP Sesame Oil
  • 2 TSP Vegetable Oil
  • 1 Egg
  • Nori, ripped to pieces

Let’s Get Cooking

In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.

Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.

In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.

Serve the rice topped with nori pieces and the fried egg.

Made with Love,

Hannah