Diets and Weight Loss, Foods, Uncategorized

Low Carb: Korean Beef Skewers

korean beef skewers

Low Carb:  Korean Beef Skewers Recipe

 

Prep time: 10 minutesCook time: 8 minutesMarinating time time: Marinating timeYield: Serves 4 to 6

These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side.

If you can’t find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own.

Ingredients

For the steak:

¼ cup tamari or soy sauce

¼ cup mirin

¼ cup rice wine vinegar

2 tablespoons sesame oil

2 tablespoons gochujang or light miso

1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)

Canola or other neutral oil

To serve (optional):

2 tablespoons sesame seeds

Cilantro or mint leaves

Cooked rice

Kimchi

Extra gochujang

Nori (seaweed sheets)

 

 

Directions

1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined.

2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes.

3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two.

4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness.

5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang

 

 

Health and Wellness Associates

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312-972-WELL

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Foods

Korean Kimchi Recipe

koreankimchi

Kimchi is a famous fermented vegetable dish from Korea. Usually served as a side dish, there are more than 300 different varieties of kimchi, depending on the main vegetable ingredient used and the region or season in which they’re made.

Nowadays, you’ll see a lot of ready-to-eat kimchi brands in supermarkets, but no matter how convenient they seem to be, many of these products are often loaded with artificial flavorings, toxic fillers, and harmful additives, and have also gone through excessive processing that may have eliminated any living organism in them.

To make sure that you get the quality, the freshness, and all the health perks that you’re after, I encourage you to make your own kimchi at home using this recipe:

Ingredients

  • 4 cups of water
  • 4 tablespoons sea salt
  • 1 head cabbage, shredded
  • 1 cup daikon radish grated or 1 cup asparagus cut into one-inch pieces
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • ½ teaspoon cayenne pepper

Directions:

    1. In a large bowl, mix a brine of the water and salt. Mix well to thoroughly dissolve salt. Add the cabbage and daikon radish. Cover with a plate or other weight to keep the vegetables submerged. Soak for 12 hours.
    2. Drain the brine from the vegetables, reserving the brine. Taste the vegetables for saltiness. If they are too salty, you can rinse the vegetables. If they are not salty enough, sprinkle with a little more salt (one quarter teaspoon at a time).
    3. Combine the asparagus, green beans, scallions, garlic, ginger, and cayenne pepper. Add to the cabbage mixture.
    4. Put the whole mix into a jar or crock. Pour the soaking liquid over the vegetables, making sure that they are completely submerged in liquid.
    5. Cover loosely with a clean cloth and set aside for three to seven days. The ideal room temperature to help with the fermentation is around 70 degrees Fahrenheit. If it is colder, the fermentation takes longer.
    6. Check the kimchi daily. Make sure the vegetables stay covered in brine. After three to seven days, the kimchi will taste ripe. Once this happens, place in glass jar in the refrigerator. It will keep for months.

(From Healthy Recipes for Your Nutritional Type)

Health and Wellness Associates

Archived Article

312-972-WELL