With limited time and energy, there was no way we could make our usual spicy stews and soups that we yearn for in the colder weather. So instead, we decided to do a quick meal using some ingredients ready for use in the fridge. We had some older kimchi available (which is perfect for Korean soups) but even better when sauteed with the right ingredients. In this case, plenty of garlic and red pepper flakes make it even tastier. Throw in some tender cuts of steak and you have an unbeatable combination. The great thing about this dish is the time saved and your hunger appeased in just under 30 minutes. I’m not sure why we didn’t think of this before (maybe we have but just forgot); however, I think we found ourselves another go-to recipe when time’s not on our side.
Servings: 2 people
Prep time: 5 minutes
Cook time: 15~20 minutes
- 2 (6~8 oz) rib eye steak (New York strip, tenderloin, etc.)
- 1 cup kimchi, chopped
- 6~8 garlic cloves (2 minced + 6 whole)
- 1 tsp gochugaru (red chili pepper flakes)
- 1 tsp soy sauce
- 1/2 tsp rice vinegar
- 1 tsp brown sugar
- 1 tsp olive oil
- 1 tbsp sesame oil (use more if the kimchi is older & pungent)
- sesame seeds (for garnish)
- green onion, thinly sliced (for garnish)
- salt and pepper (pre-rub for the steak)
- Rub the steaks with salt and pepper (steak seasoning if available) and let sit at room temperature for about 15 minutes. This will allow the steaks to cook evenly while preserving the tenderness of the steak.
- Heat a non-stick skillet or frying pan on medium heat. When the steaks are ready, cook them in the pan for about 5~7 minutes on each side. Do not move or flip the steak more than once. When steaks are done, place on cutting to cool for 5 minutes. This step will allow the juices to redistribute evenly through the steak. If wanting whole garlic cloves, simply cook with beef until slightly charred and remove.
- In the same pan, add the chopped kimchi, minced garlic, and remaining ingredients (minus the garnish) to the pan and stir until kimchi is soft and ready, about 5 minutes. For older, more pungent kimchi,
- After steaks have cooled, divide and plate topping with the sauteed kimchi. Garnish with sesame seeds, green onions, and/or my favorite whole garlic cloves. Enjoy!