Recipes Included On This Page Korean Spicy Beef and Kimchi Stew - 9 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Korean Spicy Beef and Kimchi Stew - 9 pts Recipe By : Mark Bitman for Health, MARCH 2006 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless chuck roast or beef tenderloin cut into 1 1/2-inch chunks 2 large garlic cloves -- minced [about 1 tablespoon] 1 tablespoon peeled minced fresh ginger 3/4 cup water 2 tablespoons low-sodium soy sauce 2 tablespoons sugar -- or mirin 2 cups chopped jarred kimchi 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted -- for garnish 2 tablespoons chopped scallions -- for garnish 3 cups cooked rice 1. Turn the heat to high under a large skillet that can later be covered. Add the beef cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning beef to brown on all sides; this will take about 10 minutes. Remove the meat to a plate when it is done, and turn the heat to low. 2. Add garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, about 2 minutes. Add the water, then the soy sauce and either sugar or mirin. Add the meat and bring to a boil; cover, reduce heat and simmer. 3. Adjust the heat so the mixture simmers steadily but not violently and cook, stirring occasionally, until the meat is tender, 50 minutes, depending on the cut you used (tenderloin cooks much faster than chuck). Add the kimchi, and cook 10 minutes or until heated through. (You can prepare the dish several hours in advance up to this point. Cover and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.) 4. Uncover, then taste and adjust seasoning. Stir in sesame oil, sprinkle with sesame seeds and scallions; serve immediately over cooked rice. Yield : 6 servings (serving size: 1 cup stew mixture and 1/2 cup rice) Prep : 15 minutes; Cook: 1 hour, 12 minutes. Calories 418; Fat 12g (Sat 3g,Mono 5g,Poly 2g); Protein 38g; Cholesterol 101mg; Calcium 31mg; Sodium 961mg; Fiber 2g; Iron 6mg; Carbohydrate 38g Source : Mark Bitman for Health, MARCH 2006 The Best Recipes in the World Formatted by Chupa Babi in MC: 03.11.06 This recipe is high in sodium (due to the soy sauce and the kimchi), so if high blood pressure is a concern for you, omit the soy sauce, which will bring the sodium down about 200 milligrams. Contributed to the FareShare Gazette by Chupa; 24 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 3g Fat (14.4% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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