Korean Kale with Steak

    Things are going to get a little repetitive around here.  Some major food groups have been taken away from us, and I've really been enjoying the simplified cooking style. So this is yet another bowl of sliced steak atop a vegetable base. This one is inspired by an Americanized bonchon recipe I enjoy on bibimbap. The Korean flavoring, and all regional seasonings, help this feel like it's something new. 

 

Kale and Steak Recipe 

1 steak, cook as desired

1 bunch kale, sliced

1 tsp. garlic paste

1 tsp. sesame paste

1/2 tsp. gochugaru

Salt and pepper to taste

Heat a large pot of water, add the kale and cover to cook. Simmer for 10 minutes or until just tender. Remove from the pan and drain. 

While the the kale is cooking combine the garlic paste, sesame oil, gochugaru, salt, and pepper. 

Once the kale is cooked and drained add the sesame and garlic mixture to the bottom of the heated pan. add the kale on top and mix well to coat. 

Serve with the steak sliced on top