Unlike pickling, kimchi is lacto-fermented, meaning there’s no vinegar. This one isn’t spicy or pungent—it’s delicate, tangy and super crunchy, ideal for topping a bowl of rice. For accompaniment, we sautéed ground beef with ginger and sriracha and added some quickly marinated cucumbers. The result is a stunning and colorful bowl. Cook, relax and enjoy!
What you’ll need:
1 cup jasmine rice
1 Persian cucumber
2 tablespoons rice vinegar
2 oz fresh basil
2 cloves garlic
1 oz piece ginger
12 oz ground beef
2 tablespoons sriracha
2 teaspoons toasted sesame oil
Kimchi Kooks kimchi’d cabbage & beets
neutral oil such as safflower or vegetable
Combine rice, 1 ¾ cup water, and a pinch salt in a medium saucepan. Bring to a boil, stir once and cover. Reduce heat to low and cook until rice is tender and water is absorbed, 15 minutes. Let rest 5 minutes, then uncover and fluff with a fork.
Meanwhile, thinly slice cucumbers and place in a small bowl with vinegar; season with salt and pepper and set aside. Pick basil leaves from stems.
Cook garlic and ginger
Peel and chop garlic cloves. Peel and finely chop ginger (1 tablespoon). Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and cook until fragrant, about 1 minute.
Add beef to skillet, season with salt and pepper, and cook, breaking up with a wooden spoon, until cooked through, about 3 minutes.
Continue to cook, spreading beef into an even layer and pressing, until beef is very crispy in spots, about 4 minutes more. Stir in sriracha, sesame oil, and all but a few basil leaves until evenly combined.
Divide rice among 2 bowls. Top with beef, kimchi, cucumbers, and remaining basil leaves. Drizzle with cucumber vinegar. Enjoy!