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Korean Beef and Kimchi

Korean Beef and Kimchi

Day 12 of 31:  Back to Basics

I have been reading a lot about fermented foods lately and realized that I’m just not getting enough.  So, when I saw a jar of natural kimchi at Whole Foods the other day, I thought I’d pick up a jar.  I don’t have a recipe for this yet as I wanted to try it first.  I LOVED it.  I could have eaten the entire jar.  This will be an easy food to add to my list!

Read Mark Sisson’s article on “The Definitive Guide to Fermented Foods” for an interesting perspective.

The cut of meat I used was a beef loin tenderloin steak.

Marinade:
2 tablespoon coconut aminos
1 tablespoon freshly grated ginger
1/4 cup chopped onion
2 garlic cloves, quartered
1 tablespoon avocado oil
1 teaspoon Sriracha

Along with the beef, place these ingredients in a lidded container or Ziploc baggie.  Let marinate in the refrigerator for about an hour.  Grill to desired doneness.  Thinly slice meat against the grain and serve with kimchi.  Garnish with sesame seeds (optional).

Here is the brand of kimchi that I used:

kimchi

 

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