Korean inspired cabbage pan
Korean inspired cabbage pan
Spicy comfort food :)
Ingridients
| Item | Amount |
|---|---|
| Chinese cabbage | 1 |
| Potatoes | 800g |
| Beef (see below) | 300g |
| Garlic | 5 cloves |
| Clove | 1 |
| Gochujang | 1 tbsp |
| Sugar | 1 tsp |
| Sesame oil | as needed for frying |
| Salt | to taste |
| Paper | to taste |
Any kind of beef that can be prepared by frying is fine. Adjust the cooking according to your type. If you are unsure what beef will work for this you can use something like flat iron, ribeye, sirloin or hanging tender. You can either cut the meat into smaller pieces and fry it that way or alternatively use a bigger piece and cut it after you are done cooking it. Depending on your level of spice tolerance you can also increase the amount of gochujang used.
Recipe
- Cut the cabbage into pieces. Fry using sesame oil until some leaves start to develop browning. Remove from the pan.
- Cube the potatoes and fry them in sesame oil until brown and crispy. Remove from the pan.
- Prepare your beef according to your choice of meat. Add the garlic at the end and fry for an additional 30 seconds.
- Add the potatoes and cabbage back in. Stir in the gochujang and sugar. Season to taste with salt and pepper.