Korean Beef with Cabbage

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Korean beef with cabbage is made with freshly grated ginger, garlic and sesame oil.

Scale

2 lb ground beef 90/10

1 lb cabbage, about 4 cups sliced thin

2 T. sesame oil

1 T. serrano, minced

2 cloves garlic, grated

1 T. ginger, grated or 2T. minced

4 green onions, whites separated

1 T. + 1 tsp. soy sauce

2 tsp. chili paste

2 T. rice vinegar

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In a skillet, over medium heat, add the sesame oil.

To the sesame oil add the grated ginger, garlic, serrano pepper, bulb of onion and cook for one minute, continuously stirring.

To the aromatics, add the ground beef, breaking it up as it cooks.

Drain any remaining fat and juices and return to heat.

To the ground beef, add the soy sauce, rice vinegar, chili paste and cabbage.

Cook for three more minutes until cabbage is softened but still crisp.

Garnish with sliced stems of green onion and sesame seeds.

Additional teaspoons of soy sauce may be needed, especially if using a lite soy sauce.