Coleslaw Kimchi Recipes

GRILLED FLANK STEAK WITH KIMCHI-STYLE COLESLAW

Steps:

• Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
• Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
• Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.

QUICK AND EASY SPICY KOREAN COLESLAW

Steps:

• Gather the ingredients.
• Combine the cabbage, carrot, onion, and scallions in a large bowl.
• Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
• Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

COLESLAW KIMCHI

Steps:

• Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
• Add the remaining ingredients and mix - it can be eaten straight away and will keep fresh in the fridge for 1 week.

INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW

Steps:

• To pressure cook it:
• Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
• Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
• If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
• Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
• To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
• Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
• Slow Cooker Variation:
• Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.