beef and rice bowl with kimchi'd beets & cabbage

Upon discovering the incredible kimchi’d cabbage & beets from Kimchi Kooks, we set about creating a dish to celebrate these brilliant vegetables.

By: Anna Decker / 09/20/2015

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 coarse salt neutral oil such as safflower or vegetable


large skillet medium saucepan

Recipe steps:

  1. Cook rice

    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.

  2. Marinate cucumbers

    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.

  3. 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.

  4. Brown beef

    Add beef to skillet, season with salt and pepper, and cook, breaking up with a wooden spoon, until cooked through, about 3 minutes.

  5. Finish beef

    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.

  6. Serve

    Divide rice among 2 bowls. Top with beef, kimchi, cucumbers, and remaining basil leaves. Drizzle with cucumber vinegar. Enjoy!

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