So, I went to my favorite grocery store, Super Fi. They didn’t have the exact items, so I ended up with red cabbage, zucchini, parsnip, turnip, carrot, ginger, quinoa, Chile Garlic Sauce and Kimchi.
Full transparency… I totally didn’t know what the turnip or a parsnip were when I grabbed them (Super Fi is not the best at labeling things sometimes). I thought they looked interesting and somewhat like the Daikon in the Maple picture so I figured… let’s just saute these! However, I was rather embarrassed when I checked out and the cashier didn’t know what they were either. She asked me what they were so she could lookup the code… and I had to answer “I honestly don’t know… I just thought it looked cool…”. She charged me for turnips twice and definitely thought I was a big idiot. Anyway, I just googled a bit and figured out what they were for sure.
Then, I googled and adapted this Epicurious recipe to know how long to saute them, except that used Chile Garlic Sauce and sesame oil and added in the carrots.
I wanted to make each item separately so that I can assemble either all cold or reheat the meat and quinoa and keep the veggies cold for some contrast. Or any combo of all that.
Overall, this is definitely more ingredients than I would usually buy to make something. The Ssäm sauce is rather fancy, but my boyfriend got it for free at an event. Any marinade of your choice, or even soy sauce, would do. However, it is VERY tasty and, somewhat ironically, also made by David Chang. So I suppose this recipe is an unintentional ode to how much that guy rocks. Thanks David!!
*Make it vegan, just skip the beef (or use your favorite replacement) and use vegan Kimchi!
INGREDIENTS (links are what I used):
- 2 Pounds Beef Cubes (vegan option: Tofu) marinated in Momofuku Ssäm Sauce and Salt/Peppered to Taste
- 1 Cup Red Quinoa
- 1 Cup Black Quinoa
- 1 Parsnip (cut in half inch strips)
- 1 Turnip (cut in half inch strips)
- 2 Large Carrots (cut in half inch strips)
- 1 Small Knob of Ginger (say an inch, diced as small as you can)
- 2 Zucchini (cut in 1-inch cubes)
- Red Cabbage (cut in strips, which I say loosely as mine was just a mess)
- 1 Jar Kimchi (vegan option)
- 1 Jar Chile Garlic Sauce
- 1 Jar Momofuku Ssäm Sauce (or other Korean Chili Sauce)
- Lemon Pepper Seasoning (to taste)
- Sesame Oil (lots)
- Sriracha (optional topping)
COOK (serves 6):
Sesame Charred Zucchini: Over medium heat, coat a pan with sesame oil (let’s call that two solid spoonfuls which is my estimate of tablespoons). Add zucchini, season with lemon pepper (side note: currently obsessed with the Trader Joe’s lemon pepper on zucchini, I made it with yellow zucchini from the farmers market and nearly fainted). Stir to coat. Cook for 12 mins, stirring to avoid burn. My zucchini was soft, but not soggy with a little bit of char (which is basically my fancy way of saying mildly burnt on the sides, but in the tastiest way).
Carrots, Parsnips, Turnips: Over medium heat, coat a pan with sesame oil. Add carrots and turnips. Cook for 5 mins, stirring to avoid burn. Add the parsnips and a solid spoonful of Chile Garlic Sauce. Cook an additional 10 mins, stirring. They should also be soft with a little char.
Cabbage: Over medium heat, coat a pan with sesame oil (I used the zucchini pan, without bothering to wash it #winning). Add cabbage and ginger. Add two generous spoonfuls of Ssäm Sauce to coat. Cook for 8 mins, stirring to avoid burn. Cabbage should be soft and cooked through, but still a tad crunchy in places.
Beef: Over medium high heat, coat a pan with sesame oil (I reused the carrot pan). Cook for 8 mins, flipping with tongs at the 4 minute mark. (see Things I Learned #3)
Quinoa: I used a rice cooker, which is so lazy and amazing, but you could follow your package instructions. I own this one, it is the most basic rice cooker but it rocks.
Basically, put it all in a bowl. Quinoa is the base. Add veggies, kimchi and beef. Top with Sriracha. I also made a quick sauce of equal parts Sesame Oil and Chile Garlic Sauce for extra moisture. I plated it two ways (for maximum Instagram-ibility, let’s be honest). Store in separate tupperwares. This made more than enough for my boyfriend and I to eat it 3 times each. Ideal to make on Sunday for dinner and then pack for lunches!
- If I’m going to share recipes on a blog, I should probably use my measuring spoons so that I don’t have to put “solid spoonful” as a measurement. Sorry y’all.
- My veggies were never going to look like they weren’t ripped by bear claws with my $20 target knife set. I’ve since bought a knife, so in future things should look better!
- I don’t love this preparation of the beef. If you cook red meat often (I don’t, I grew up rarely eating meat), I’d say go with your own knowledge on this one. Please feel free to send me recipes. Also, the veggies are soooo good, you almost don’t even need beef. Or you could easily sub tofu or chicken or… literally anything…