Asian
120 Mins
Difficulty: Intermediate

Korean Style Beef and Cabbage

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About this Recipe

This simple and delicious recipe brings some Korean flavors to your dinner rotation. I have always loved Asian flavors and Korean is something I have been experimenting more with.

You can always swap ground beef for stew meat if you want bigger pieces of meat to bit into.

I hope you enjoy this recipe, I will update this page in the future with more photos.

 

What you'll Need

XL Skillet

Mixing Spoon

Mixing Bowl

About the Equipment

More to come

 

Choice of Meat

Section on how to choose the right meat for your protein.

Modifications

Simple changes to make this dish align with your own tastes.

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Vincent Parker

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The Receipie

Korean Style Beef & Cabbage

Korean seasoned ground beef and sautéed cabbage.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours
Course Main Course
Cuisine Korean
Servings 4 Servings

Equipment

  • 1 Large high walled skillet Cast Iron is great, but stainless or non-stick will also work.
  • 1 cutting board
  • 1 Chefs knife
  • 1 Spatula or serving spoon Prefer wooden
  • 1 Tongs fo

Ingredients
  

Meat and Veggies

  • 1 Lb Ground beef 80/20
  • 1 Head Cabbage Green
  • 1 Cup Red Onion Diced
  • 3 Cloves Garlic Crushed or Minced

Liquids

  • ¼ Cup Soy Sauce regular
  • 4 Tbsp Rice Wine Vinegar
  • 1 Tbsp Grapeseed Oil can sub with Olive oil just be careful not to get the pan too hot.
  • 1 Tbsp Toasted Sesame Oil
  • 2 Tbsp Aji-Marin Sweet Rice Cooking Seasoning

Seasonings

  • 1 Tsp Korean Chili Flakes Gochugaru
  • 1 Tbsp Black Pepper prefer fresh cracked
  • 1 Tbsp Brown Sugar leave out if you dont like a hint of sweetness.
  • 1 tsp Morton Kosher Salt I always use kosher salt as it is consistent in size and allows for repeatable results.
  • ¼ tsp Ground Ginger sub for 1/2 tsp fresh ginger minced.

Extras

  • ½ Cup Sliced Green Onion
  • ½ tsp Baking Powder
  • 1 Tbsp Sesame Seeds

Instructions
 

Preparation

  • Take your Ground Beef and lightly break it apart in a mixing bowl.
    1 Lb Ground beef
  • sprinkle in the Baking Powder and gently mix it thoroughly. This lowers the PH of the beef allowing it to retain more moisture during the cooking process.
    ½ tsp Baking Powder
  • Cover the Ground Beef and put in the refrigerator for 30 mins.
    1 Lb Ground beef, ½ tsp Baking Powder
  • Cut the Cabbage into 4 wedges. Chop off the hard part of the root at the bottom. Shred the lettuce into ¼" strips along the short side of the wedge. Repeat for all wedges. You can toss the left over big chunks of you like but there is no harm in leaving them in.
    1 Head Cabbage
  • Dice the Red Onion using your preferred method.
    1 Cup Red Onion
  • Peel the Garlic Cloves by placing clove on the cutting board and lightly crush using the broad side of your chefs knife. This will crack the paper off and should be easy to remove. From here you can use a garlic press to crush or you can mince the cloves.
    3 Cloves Garlic

Cooking the Beef

  • Pre-heat your skillet over medium heat.
    If using stainless make sure water dances on the surface before moving on. Test with a few drops of water. If it slowly sizzles away, the pan isnt hot enough yet. If the water explosively evaporates the pan is too hot, turn it down.
    If using non-stick do not over heat, this breaks down the non-stick coating and is considered by many as very unhealthy.
  • Add your oil and coat the pan. wait for it to shimmer (about 30 seconds). Turn the heat to medium low.
    1 Tbsp Grapeseed Oil
  • Add the Red Onion to the pan and Sautee until onion starts to become translucent.
    1 Cup Red Onion
  • Add the Garlic to the pan and Sautee just until fragrant, Be careful not to burn the garlic as it will become very bitter.
    3 Cloves Garlic
  • Add Ground Beef to the pan and cook until completely browned, No need to drain.
    1 Lb Ground beef
  • Add your seasonings. Salt, Pepper, Korean Chili Flakes, Ginger, Brown Sugar, Mix well with the ground beef.
    1 Tbsp Black Pepper, 1 Tsp Korean Chili Flakes, 1 Tbsp Brown Sugar, 1 tsp Morton Kosher Salt, ¼ tsp Ground Ginger
  • Taste your Ground Beef, adjust salt and spices your liking. Make adjustments in small amounts. You can always add but you cannot remove.
  • Once you are happy with the beef, transfer to a heat resistant bowl or dish and cover to retain heat and moisture.

Cooking the Cabbage

  • Re-use the same pan as before, on medium low heat. Add the Sesame Oil to the pan.
    1 Tbsp Toasted Sesame Oil
  • Add the Cabbage to the pan. If it doesnt all fit do portions and add as it slowly cooks down.
  • Once all the Cabbage is in the pan add your Soy Sauce, and Rice Wine Vinegar.
    ¼ Cup Soy Sauce, 4 Tbsp Rice Wine Vinegar
  • The Cabbage will begin to get soft. We are looking for soft, but still has a bite. dont cook until its mushy. Mix the Cabbage constantly using the tongs to evenly cook.
    Once you achieve your preferred softness, remove from heat and season with Salt, Pepper, and Aji-Marin.
    For an extra bit of flavor you can also add a small pat of unsalted butter.
    2 Tbsp Aji-Marin

The Finishing Touches

  • In a bowl add about 1/4 of the cabbage, and top with 1/4 of the Ground Beef
  • Top with Green onions and sesame seeds as a garnish.

Notes

If you prefer not to make cabbage you can instead make traditional Rice.
Cook as you normally would (prefer Rice Cooker). Once cooked season with Aji-Marin, a small amount of sesame oil,  and a pinch of salt.