Big Dog’s Korean Beef Power Bowl | Cookin’ Somethin’

Thanks to Shopify for sponsoring this episode of Cookin' Somethin'! Start your Shopify store right now by going to https://Shopify.com/matty THIS IS THE KIND OF BEEF BOWL YOU MAKE IF YOU LOVE YOURSELF! FERMENTATION MAKES YOU STRONG THIS POWER BOWL IS PROTEIN PACKED PUNCHED WITH FLAVOUR IT’S EVERYTHING YOU NEED TO FIX A LEAKY GUT BUT STILL TASTE LIKE INCREDIBLE KOREAN FOOD WITH THE POWER OF KIMCHI AND PICKLED VEG THANK YOU THIS IS COOKIN’ SOMETHIN’ FOR THE TOUGH TUMMYS OUT THERE Join my Patreon: https://bit.ly/4ukKGyZ Join my YouTube Memberships: https://bit.ly/4oj94Qj Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p INGREDIENTS: Korean Special Sauce 1 Asian Pear ½ Sweet Onion 8 pieces Garlic cloves 2 tablespoons Ginger, or a thumb sized piece 2 tablespoons Brown sugar 4 tablespoons Soy sauce 2 tablespoons Gochujang 1 tablespoon Gochugaru (Korean chili powder) 2 tablespoons Toasted sesame oil Ssamjang *Sauce to pour overtop 4 tablespoons Doenjang (fermented soy bean paste) 4 tablespoons Gochujang 2 tablespoons Garlic, minced 2 tablespoons Rice wine vinegar 1 tablespoon Honey 2 tablespoon Toasted sesame oil 1 tablespoon Toasted sesame seeds Herb Salad ¼ head Napa cabbage ½ Cucumber 1 Carrot 2 cups Beansprout ½ bunch Cilantro ½ bunch Red perilla (red shiso) 4 pieces Scallion 2 tablespoons Soy sauce 2 tablespoons Hon- Mirin ½ tablespoon Gochugaru (Korean chili powder) To Finish 2lb Lean ground beef 1 Sweet onion 1 cup Korean special sauce 1 cup Kimchi ¼ cup Pickled daikon (Danmuji) 1 recipe Herb salad 1 recipe Samjang 4 cups Sushi rice, cooked Toasted sesame seed, for garnish Vegetable oil Salt and pepper Korean Special Sauce: 1. Remove the core from the Asian pear. Roughly chop the Asian pear and sweet onion. 2. Combine all ingredients in a blender and blend on high until smooth. 3. Transfer the sauce to a container and reserve until needed. Ssamjang: 1. Combine all ingredients in a bowl and mix thoroughly until fully incorporated. 2. Transfer the sauce to a container and reserve until needed. Herb Salad: 1. Quarter the napa cabbage, remove the core, and finely chop. Reserve the remaining cabbage for your next batch of soup. 2. Peel the carrot and trim the top and bottom. Julienne the carrot and cucumber. 3. Remove the stems from the perilla leaves. Roughly chop the perilla, cilantro, and scallion. 4. In a medium mixing bowl, combine the chopped napa cabbage, julienned carrot and cucumber, chopped perilla, cilantro, and scallion. 5. Add the soy sauce, hon-mirin, and gochugaru. Gently toss together with tongs until evenly dressed. 6. Add the bean sprouts and gently fold everything together. 7. For best results, dress the salad 5 minutes before serving. To Finish: 1. Peel, halve, and roughly slice the sweet onion. 2. Place a large cast iron pan over high heat. Once hot, add the onions, followed by 2 tablespoons of oil. 3. Cook the onions quickly over high heat until dark and caramelized, while still retaining some crunch. Once cooked, remove from the pan and season with a pinch of salt. 4. Clean and dry the pan, then return it to high heat. 5. Once hot, add the ground beef. Cook on one side until well caramelized before breaking it up with a wooden spoon, about 6 minutes. 6. Add 1 cup of Korean Special Sauce and work quickly, stirring to glaze the beef without over reducing or burning the sauce. 7. After about 1 minute, add the onions back to the pan. Stir to combine, then transfer the beef mixture to a plate. 8. Season with additional salt and pepper to taste. 9. To build the Korean Power Bowl, start with a generous portion of cooked sushi rice. Top with the spicy bulgogi beef, kimchi, pickled daikon, herb salad, and toasted sesame seeds. 10. Finish the dish by drizzling it with as much Ssamjang as desired.