Cook Once, Eat Twice: Easy Korean-style Ground Beef

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Did you know that 40% of all food in America goes uneaten? That food waste cost the average American family $2,500 annually? 

I’ve been thinking a lot about the current reality for all of us. Many of us are uncertain about the future, many of us are trying to save as much as possible while feeding our families nutritiously at the same time. A lot of the conversations I’ve had lately are with readers who are trying to find ways to use leftovers in creative ways in order to reduce waste.  Beef is one of the least wasted commodities produced in the U.S. - We waste about 20 percent, but could reduce that number by 10 percent simply by cutting waste in half. Learn more about Beef Sustainability by clicking this link. I’d love to share some of the ways I cut down on waste and this easy recipe for Korean-inspired beef or Bulgogi, that makes a delicious leftover salad for you to enjoy the next day.

Shopping for Beef:

The freezer is your ally in the fight against food waste! A few things that I’ve found helpful as I’ve grown into a more confident cook:

- I’ve always gone shopping in my freezer before making a trip to the grocery store. It’s likely that you already have quite a few ingredients hidden in there that can be used. 

- Ground beef is versatile. I often purchase it in bulk because it’s what I use most. It can feed many people and is cost-effective, especially as an addition to meals containing vegetables and whole grains. If you happen to purchase beef in bulk, weigh and portion however much you need for specific recipes and freeze them so that defrosting and cooking reduces waste. Vacuum sealing or using airtight containers have always worked for me.

To ensure consumers are armed with knowledge to have the best eating experience with beef, the Beef Checkoff provides some quick tips on how to safely handle and prepare beef when cooking at home. Click this link to learn more.

It’s planned-overs, not leftovers!

This Korean-inspired beef recipe is typically made with thinly sliced ribeye, but because ground beef also cooks quickly it’s a perfect alternative. The flavorful sweet and mildly spicy beef is repurposed very well when used as a salad topper the next day, and you don’t even need much. All you need to do is crisp leftovers up in a skillet , add to fresh greens, and top with slices of apple. Who needs croutons when you’ve got crispy beef?

You’ve usually seen my Instagram images of steak one day and a delicious salad the next - There simply is no better way to ensure that every morsel gets eaten but most importantly, enjoyed! Being intentional when cooking and meal-prepping is key.

- The Dietary Guidelines for Americans recommends that adults consume 5.5 ounces of protein foods per day (on a 2,000 calorie diet), which includes lean meats, like beef. Make leftovers go further by maintaining proper portion sizes and fill the rest of your plate with colorful vegetables. 

- Spices and condiments are a great way to turn leftovers into something completely different. For instance, you could cook a pound of ground beef, portion and store it safely in the refrigerator then add different spices to each batch to create different meals. Cooked beef can be stored in the refrigerator at 40 degrees F for a total of 3-4 days to keep meat safe and fresh. Click here for the USDA guidelines for proper cooking of beef - Very handy if you’re meal-prepping and unsure of cooking temperatures.
Beef. It’s What’s For Dinner also has a lot of helpful tips and recipes that you can use to make the most out of whichever cut of beef you have. I’d love to hear some of your ideas! 

What do I need to make this recipe?

Just one pound of beef and the above ingredients. Most are available at your local grocery store. Mushrooms are really delicious in this recipe as well, but not mandatory.

Recipe: Easy Korean-style Beef
Prep Time: 15 minutes + 1 hour marinating time
Cook Time: 10 minutes
Serves: 4 

Ingredients

1 pound Ground Beef
1 medium yellow onion, halved
1 small apple, peeled and cut into quarters
4 cloves garlic
1 tablespoon toasted sesame seeds plus more to serve
1 tablespoon ginger paste
1 teaspoon black pepper
1 tablespoon sesame oil
1 ½ tablespoons honey
2-3 tablespoons low-sodium soy sauce
1-2 carrots, cut into matchsticks
1 bunch green onions, chopped

Equipment: Blender, large skillet.

Method:

Place half the onion, apple, garlic, sesame seeds, ginger paste, pepper, red pepper flakes, sesame oil, honey and soy sauce in the jar of a food processor. Puree until smooth.

Place Ground Beef in a mixing bowl and pour marinade over. Use a spoon to gently mix and cover. Refrigerate beef for a minimum of 30 minutes to 2 hours. 

When ready to cook, remove beef from the refrigerator and slice the remaining onion. Add to skillet with beef and carrots then cook over medium heat for 5 minutes, stirring constantly. Add green onion and cook for another 5 minutes until cooked through. Sprinkle with extra sesame seeds and serve with your favorite side dishes.  Refrigerate any leftovers for tomorrow!

Crispy Beef Salad with Apple
Prep  Time: 5 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

6 -ounces leftover Korean-style Ground Beef
4 cups washed tender green lettuce
1 small apple, sliced
¼ cup chopped green onion

For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon red pepper flakes

Method:

Reheat beef in a small skillet over medium heat until lightly caramelized, 5 minutes. Remove from heat and set aside. Plate 2 cups of lettuce per person, top with beef and apple, followed by green onion. 

Place vinaigrette ingredients in a jar and shake until emulsified. Divide amongst servings and enjoy!

Rosemary Lemon Chicken Patties

Rosemary Lemon Chicken Patties

I have received some great feedback from people who have tried this recipe after seeing it on Instagram. It’s so easy and it should probably be on my website too, so here goes :) If you can, I highly recommend using fresh rosemary instead of dried to really lift the flavor. Though I find sour cream to be a great binder and a wonderful ingredient in my keto kitchen, it can be substituted with plain yogurt or plain coconut yogurt - I would use slightly less so that the mixture isn’t too wet. Make a double batch and meal prep on a Sunday for the rest of your work week :) Here are the glass containers that I use to prep my meals.

Ingredients:
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 4

1lb ground chicken (white or dark, but darker meat will take slightly longer)
2 tablespoons sour cream
1 heaped teaspoon chopped fresh rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)
Zest of 1 medium sized lemon
2 tablespoons chopped chives
Optional but highly recommend: 1-2 teaspoons preserved lemon paste like this one from NY Shuk or this one on Amazon.

Method:
Combine all ingredients in a medium-sized bowl and gently mix until everything is evenly distributed. Do not overwork to promote a better texture.
Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.

Serve Immediately with your favorite side dish. My preferred sides are green vegetables like collards and this Double Parmesan Mashed Cauliflower.

Honey Garlic Gochujang Chicken with Cabbage

Gochujang is one of those condiments that will forever have a place in my fridge. I first experienced that earthy spice in 2005 as part of a traditional South Korean dish called "Dalkgalbi" - Chicken and cabbage cooked on a hot plate with rice cake and a fiery mix containing mostly garlic and gochujang.  Since it was during my first year in South Korea, my untrained palate rejected the meal and that in turn offended my hosts. Ever wish you could go back in time and redo a certain event? Ever write a blog post at two in the morning and suddenly recall all the cultural mishaps you've had during the last 10 years? No? Moving on.

Succulence. 

Dalkgalbi grew on me and later became my absolute favorite thing to eat during that stint in South Korea. It was the ultimate dinner to enjoy with friends after a night out, soju in hand (a Korean spirit made from rice or sweet potatoes). The combination of chicken, gochujang and garlic with cabbage stuck with me and inspired this healthy recipe. Earthy gochujang, honey and what seems like a ridiculous amount of garlic come together to form a beautifully sweet spicy sauce. In my opnion, white meat cuts like chicken breast pairs very well with punchy sauces to amp up the flavor levels. I usually purchase whole chickens and then prep them myself, using dark meat for things like stew or roasting, and white meat (breasts) for quicker preparations. The trick with white meat is to season it very well and allow it to sit in the fridge uncovered overnight. This method will ensure that the meat is seasoned all the way through, keep it juicy and dry out the skin so that you can achieve that perfect crispy sear.

Ingredients:

2 chicken breasts, skin on
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grapeseed oil
6 cloves garlic, finely diced
1 tablespoon gochujang
4 tablespoons honey
1 tablespoon sesame seeds

Method:

Preheat oven to 350F/180C. 

Place chicken on a plate and season on both sides with salt, pepper, garlic and onion powder. Place on the lowest shelf in your fridge, uncovered for at least 6 hours. Remove from fridge and bring a skillet up to medium-high heat. Add grapeseed oil and place chicken in pan skin side down first. Do not move the chicken at all for at least 3-5 minutes so that you get a crispy golden skin, after which you will flip it over and cook for an additional 3 minutes, then transfer to an oven-proof dish and into the oven for 8-10 minutes or until the internal temperature reaches 165F.  

While the chicken is in the oven, prepare your sauce by adding the minced garlic to the pan in which the chicken cooked. You should still have some of the pan juices and oil in there, which will provide delicious flavor. Sauté garlic for 1-2 minutes only - You don't want it to soften too much. Add gochujang paste and honey, stirring until combined. Simmer for 5 minutes and remove chicken from oven. Place chicken and any juices right back into the pan with the gochujang sauce, flip to coat and serve with cabbage (Recipe follows)

Basic Sauteéd Cabbage

Homegrown cabbage - Not by me, by my local organic farmer. 

I am super into cabbage, old-fashioned as it may be. Though cabbage really benefits from cooking for longer periods of time, my preferred way to enjoy it is simply sautéed to preserve it's integrity. Use any kind of cabbage or cruciferous vegetable of your choice. 

Ingredients:

1 tablespoon neutral oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper (cabbage loves black pepper!)
8 cups roughly chopped cabbage
Optional: 1 pinch nutmeg powder (brings out the flavor)

Method:

Heat a large pan to medium then add oil, butter, salt and pepper. Swirl to combine and add chopped cabbage. Use tongs to move cabbage around in the pan, coating it with the butter mixture then leave it be. Allow the cabbage at the bottom of the pan to toast a little (golden edges, not dark brown) - This will make all the difference in flavor. Stir, add a splash (2 tablespoons) water, then place a lid on the pan and cook until the toughest parts are less chewy (5 minutes).