Beef

Whole30 Ribeye Steak with Korean Salad

When I hear someone call kimchi a salad, this is what I think of. Something fresh, lightly dressed, and can be whipped up in a few minutes. Not the beloved fermented Korean side dish that I sometimes eat like a main course.

No, this salad isn't a traditional dish, but the ingredients hit all the notes you're looking for in Korean cuisine. You also don't have to make a huge amount of dressing because a little goes a long way with the sesame oil and fish sauce. Grossed out by fish sauce? Just think of it as the anchovies in a caesar dressing: undetectably delicious. 

Whole30 Ribeye Steak with Korean Salad

Korean Braised Beef

Want to impress without breaking the bank? Make this recipe. 

Traditionally, this dish doesn't really exist on the Korean menu. But these are the ingredients I use when I'm cooking the flavors I grew up with. 

The magical part of this is the results that happen when you cook anything at a low temp for a long amount of time: everything in that pot gets ridiculously tender. This is why I search for the larger, cheaper cuts of beef. This is also how you can feed a large group of people. Something I do often, having an internal urge to feed everyone I know. #lifegoals.

Korean Braised Beef

Jangjorim - Salty Beef with Quail Eggs

My cousin and I are about a year apart in age, so we were always galavanting together as young-ings. When we weren't trying to ditch her little brother, we were in the kitchen eating something delicious that one of our moms made. On top of the list of favorites for my cousin was jangjorim. 

I'm not going to lie. I didn't even know the name of this until I was an adult. We just called it "eggs and meat in soy sauce" with a big "please" after the name was said aloud, because of the addicting properties. The beef is salty and tender and quail eggs filled with the soaked up savory broth. Perfect addition to rice and sour kimchi.

Jangjorim - Salty Beef with Quail Eggs

Kalbi - Beef Short Ribs

I love me some short ribs. This is on my "last meal" menu item for sure. 

I'm going to make a bold statement and say that Korean recipes are pretty killer when it comes to marinading meat. The right salty/sweet combo and ingredients like garlic - lots of it, duh - that tenderize into perfection. 

This is simple to make, with the marinade doing most of the work for the flavor and texture. This tastes great when cooked in a pan like I did for this post, but is also amazing on the grill. Because Koreans ... we know what's up when it comes to bbq-ing. 

Kalbi - Beef Short Ribs

Mandu - Korean Dumplings

Mandu is the Korean version of lumpia, pot stickers, gyoza, or any other dumpling out there. Mandu-mania is the fun you have making about a hundred of these tasty bundles.

Having flashbacks of my childhood with my umma and her friends gathering around making thousands of these together makes me realize two things: dumplings take some love to make, and it helps to clear the mind. Cheaper than therapy and at the end you get to eat!

The main difference between the varieties of dumplings is the filling. This recipe is a base on what I usually start with, then add whatever else I want as an extra bonus, like kimchi and spiciness. My umma would tell you this isn't the filling she would have done, but I say every household has their version of memory filled meals.

Mandu - Korean Dumplings

Spring Rolls with Sriracha Sauce

Last post we made a london broil. Now, I'm going to show you what I did with that juicy piece of meat. 

Spring rolls, aka fresh rolls, are one of my favorite things to eat. Next to Korean BBQ, I would label this meal as a favorite runner up. Oh and that's right: I make this into a meal. I know you normally see these as appetizers but I make these into the main course. And just like with k-bbq, I can make this into a social gathering by doubling ... ok tripling, because that's how I do ... the ingredients and adding things like chicken, tofu, avocado, bean sprouts, and noodles. Everybody wins because they can make their own roll just to their liking. 

But when I'm just making this for a few mouths or a solo meal, I'll stick to something a little more simple and pre wrap the rolls before sitting down to some quality binge watching. 

Spring Rolls with Sriracha Sauce

Marinated and Grilled London Broil

I've honestly only learned about this cut of beef recently. It was on sale for about 5 bucks, half off, and had a name I'd never heard before. After some research, I figured out that I have eaten beef top round quite a few times, but have also slow cooked the heck out of it since it's a tougher piece of meat. 

Well there's another thing you can do with a london broil: use a flavorful marinade, quickly broil or grill it so there's no overcooking, then slice as thinly as possible across the grain to ensure as much tenderness as possible. 

I turned to staples I already stock my pantry with for the flavor bath. Soy sauce is the main star, but I also only used black pepper to make it spicy ... meaning don't use the same amount I put in the recipe if you always decline the Spice Goddess' invitation to party time.

Marinated and Grilled London Broil

Steak Tacos with Chimichurri

When Spring is nearing it's end, and I have a bunch of radishes freshly picked from my garden, I've got tacos on the mind. Especially when there's the chimichurri  around that we made together last week. It's a perfect time to get that grill started for the season, and gather your friends around to bask in the sun (even in Seattle!). 

This recipe is easy. Ridiculously easy. The hardest part will be figuring out who you want to invite over. 

Steak Tacos with Chimichurri

Beef Meatballs

Oh how I love a meatball.

More than the taste, the making of a meatball is what makes me happy. It's the same feeling I get when making dumplings or mini cupcakes. Is it the feeling of accomplishment? I'm not sure. Whatever the reason, meatballs are in my arsenal of go to dishes whether it's for a crowd or a menu for one. 

They're so versatile. You could switch the beef out for pork (adjust for saltiness for that), lamb, add cheese, change the herbs . Make a different meatball every time, and you're still guaranteed success. 

So here's how I make mine. 

Beef Meatballs