I hope everyone had a wonderful jolly Christmas time. So, I took a few days off of blogging to relax and take care of my family, as well as to collect my thoughts about my goals for the next year regarding my site.

Well, I consider blogging my job, so maintaining it at least once a month behind the scenes, of course, is necessary. It is not easy, but I like to take everything into my own hands so organizing and maintaining as well as coding is done by yours truly.

When I decide to do maintenance or any changes on my blog which takes around 6-8 hrs a day, well I make a large amount of food one day before or early in the morning so I don’t have to get up and make something new. That is how this incredibly simple slow cooked beef made it last week on our table.

I know it takes more than an hour to cook, but I always said many times that I love the most when food is simmering and the aroma just wrapping my whole house especially in the winter time. Most of the time I rely on quick and easy recipes, ones that I can make in less than 30 minutes.

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I cook 7 days a week, 3-4 meals a day, 365 days a year; even when I know that I will go out to eat, there is a meal in the pot on my stove.

Just tonight I made a dinner from scratch and you won’t believe that I made corn muffins, boneless ribs, red roasted baked potatoes, flatbread, and few side dishes under 1 hour. Yup! I have outdone myself, HA! Pat on the back… I have ha ouse full of growing kids, so multitasking in my kitchen is a “MUST”.

Koreanized Slow Cooked beef is absolutely amazing. The meat is tender, almost melts in your mouth and the sauce is a balance between savory and spicy, with a hint of sweetness. I mean you will not get any better than this especially if you happen to love Korean food, slow-cooked food and spicy.

I served it over stove cooked rice that is more like steamed because it cooked for less than 15 minutes that I take it off and leave the lid on for 10 minutes.

Wonderful lunch or dinner that I know that you will love as much as we do. I made kimchi used in this recipe but you are more than welcome to get jar one from the store.

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Slow Cooked Beef with Kimchi

Course Main Course

Keyword asian food, beef, dinner

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tsp. Grapeseed Oil or any on hand
• 1 1/2 pounds boneless chuck roast or beef tenderloin cut into 1-2 inch cubes
• 1 onion chopped
• 1 Carrot sliced or shredded
• 4 garlic cloves minced
• 1 tsp. Fresh ginger minced
• 1 cup beef broth reduced sodium
• 1 bay leaf
• 2 Tbs. soy sauce  low-sodium
• 2 tsp. Mirin or any Rice wine
• 1 Tbs. Gochujang use 1/2 Tbsp. for less spicy
• 1 cup water
• 2 cups chopped Kimchi
• 1 Tbs. Sesame oil
• 1 Tbs. sesame seeds toasted, for garnish
• 2 Scallions for garnish chopped

Instructions

1. Preheat the oil in the saute or frying pan then add beef cubes in and in the single layer let them cook for 4-5 minutes or until all the pieces are browned on all sides. Take it out of the pan and onto the plate.
2. Turn the heat on low and add onion and carrot, stir fry for few minutes then add garlic, ginger, stir fry to infuse oil with all the ingredients, then scrape the bottom while adding beef broth and bay leaf.
3. Add soy sauce and mirin (rice wine). Add gochujang and mix it in while the broth is bubbling, then return the meat add water and bring to a boil; cover, reduce heat on low and simmer for 1 hour to an hour and a half. Adjust the heat so the mixture simmers steadily, stir occasionally, until the meat is tender, depending on the cut you used. If the liquid goes down, you can always add a little bit more.
4. After 1 hour (or hour and a half)of simmering take out bay leaf, add the chopped kimchi, and cook for the next 20 minutes. Uncover, then taste and adjust seasoning. You may add more salt if necessary. Stir in sesame oil if desired.
5. Serve immediately over cooked rice with a sprinkle of sesame seeds and scallions.

Recipe Notes

Yes, you can transfer everything in the slow cooker and cook for more than an hour and 20 minutes. Once the beef is tender it’s done; depending on the cut that you are using it may take less or more than the time in the recipe. Tenderloin cooks faster! Mirin is a cooking sweet rice wine, it is not vinegar and shouldn’t be confused with one another. You can omit it and use sugar, Sake or any other Rice wines if you desire. For less spicy, use less Korean Chili Pepper paste and of course look at the number on the gochujang package…I used #3 which is medium spicy, really mild taste, but you can go higher for spicier.

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Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.

It is a staple of every Korean household, therefore it’s an important part of Korean culture, and I hope you try it!

Classic Christmas songs, hitting radio stations, malls, and stores… You are definitely feeling the holiday spirit everywhere around here. 

Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?!

NOW, LET’S TALK ABOUT KIMCHI, SHALL WE?

The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!

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I am also asked a lot, especially in stores when I purchase tofu-how does it, taste, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.

But that will wait for a while until then I will enjoy the store-bought. Ok… I was positively off the subject for a bit there, let‘s continue thoughtfully…

What is kimchi? 

As I said, Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.

It is a staple of every Korean household, therefore it’s an important part of Korean culture.

Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.

There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.

This particular one is called “mak baechu kimchi” because it is chopped into bite-size pieces for quick fermentation, simpler serving, and easy consumption later.

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The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi, and much more depending on the season are also loved and made by Koreans.

Kimchi can be non-spicy, mild, and very spicy depending on how much chili powder you are using.

The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.

NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.

I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,

Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good!  I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.

If you decide to make Korean Fermented Napa Cabbage at home please tag on my social media, or Instagram @SandrasEasyCooking using hashtag #sandraseasycooking. Thank you so much for your love and support!

Yield: 1 BATCH

Korean Fermented Napa Cabbage

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 large Chinese Cabbage about 3 lb each (Napa Cabbage) or 3 smaller size
• 1/2 cup salt
• 6 cups water

Vegetables:

• 1 small sized Korean white radish Moo or medium Daikon radish.
• 1 large carrot 80g, or two smaller ones *optional
• 3 Green onions chopped
• 4 Oz Chives 100g

Seasoning/sauce:

• 1 Tbs. Sweet rice flour + 1/2 cup water
• 1 Cupful Red hot pepper powder use less for less spicy or more, or none for white kimchi
• 2 Tbs. Fish Sauce
• 1 Tbs. Oyster Sauce *optional or just use fish sauce
• 1 Tbs. Sugar
• 1/3 cup Salted shrimp brine shrimp
• 1/3 Onion medium
• 1 Asian pear
• 8 garlic cloves
• 1 Tbs. Crushed ginger
• Salt to taste if necessary

Instructions

1. Cut the cabbage lengthwise and separate it with your hands. Then cut into quarters, then chop into bite-size pieces.  Place in the big bucket and wash few (3-4) times to get it really clean. Prepare salt water, add 1/4 cups of salt with about 6 cups of water. Pour it over the cabbage and start mixing and turning your cabbage every 20-30 minutes for the next 1 1/2 to 2 hrs.
2. Make porridge by mixing water with sweet rice powder/flour at a medium temperature. Stir until it becomes a thick and smooth texture. Take it off the stove and set it aside to cool down.
3. While cabbage Brin and porridge are cooling off, start with the sauce.
4. Julienne white radish, a large carrot, chop scallions, chives, scallions, brine shrimp and set aside
5. On the other side, roughly chop onion, peel the garlic, and use whole cloves, slice peeled pear and ginger. Put it in the food processor with sugar, oyster sauce, and (optional if allergic or vegan), add 1/2 cup of water, and process until well combined. Add salt only if necessary to taste or more oyster sauce.
6. Add Chili powder (gochugaru) in cooled porridge, stir, then pour the sauce  (from step 5.) out of the food processor in the porridge. Stir again very well and mix in with Julienne vegetables. Set aside until ready to be used.
7. Once the Cabbage brained for at least an hour and a half, wash it a few times under cold water, drain really well and dry the bowl/bucket, then place the cabbage back in the dry bowl/bucket. Cabbage will have a balance between sweetness and saltiness, it will get a bit softer, but still firm/crunchy enough.
8. Now the final step after washing the saltwater off. Pour the sauce and other vegetables over the cabbage. Gently mix with your hands, massage it (use gloves).
9. Put it into airtight containers, but try to press down the cabbage because of the air.
10. Leave it in the room temp for 2-3 days, then place it in the fridge (the best if you use a glass container or a large jar/s)
11. After 7 days you will already have bit fermented cabbage and Kimchi juice will start to appear. But I love one after a month or so for salads, 3 months and after it's perfect for stews.

Notes

Yes, you can make kimchi without sweet rice porridge. I like to use it because it pulls all the ingredients together.

But it is optional. No, you do not have to add any seafood products. If you are able to get it or eat it, I recommended it, but it is optional. I like to keep it in the garage and I wrap the container with a plastic bag to eliminate the odor as much as possible.

Even though it is sealed completely with the lid, the kimchi smell will escape.

Usually, after 3 days, I put it in the fridge. All the products can be purchased online, or at Asian markets. Some ingredients could be found even in local grocery stores.

I like TO ADD ABOUT SODIUM levels if you never made kimchi before be careful if you are using salted shrimps and oyster sauce or fish sauce... all three ingredients are salty so please add a little bit at the time and taste.

I found this one perfect for me, but we all have different taste buds. If you are not adding any of the above, then use SALT to TASTE!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.

Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai Cuisine, I knew what I will make to satisfy these crazy cravings.

I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.

Sandra’s Easy Cooking is Amazon Affiliate

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Chicken Noodle Stir Fry

recipe slightly adapted from Thai Cooking School cookbook

Course Main Course

Cuisine Thai

Keyword asian food, chicken,, noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Lb Chicken Breast thinly sliced
• 1 tablespoon Soy sauce light
• 2 teaspoons Cornstarch or flour
• 1/2 cup Chicken stock
• 1 tablespoon Thai fish Sauce
• 3 oz Garlic Chives or few scallions chopped
• 2 tablespoons peanut oil read notes
• 3/4 inch galangal or fresh ginger chopped
• 1-2 tablespoons red curry paste or you may use green as a substitute
• 1/2 cup dry unsalted roasted peanuts coarsely chopped
• Juice of Half Lime
• Noodles

Garnish options:

• chives or green part of scallions
• cilantro
• More Peanuts
• Red chili peppers

Instructions

1. Slice the chicken breast into 1 1/2 x1/2 inch strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
2. Combine the stock, fish sauce, trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
3. Cook the noodles according to the package. Egg noodles would be great (read notes). Drain and‚ return to the pan; toss with 1 tablespoon of oil.
4. Heat the wok or frying pan over high heat, then use‚ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
5. Add chopped ginger and curry paste, stir fry for an additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
6. Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro. Serve immediately!

Recipe Notes

If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand. Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it is Japanese noodle but it was really good with both.

You can use Rice if you wish too. Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.

Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it is up to your preferences and budget, you will not go wrong either way.

Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour. If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course.

However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.

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