I used to think that I needed a protein with every meal to make it a substantial one. during my early days of cooking, I would have to plan out exactly what type of meat, vegetable, and carb I had to buy at the grocery store. if I didn’t have all 3 components, the meal was incomplete. it’s been years since I’ve shopped and cooked that way, and now it seems only intuitive to grab what’s fresh and what’s in season.
this bowl is great for this frigid time of year as you can utilize any root vegetable and brassica available. feel free to sub the sweet potato with carrots or squash, the broccoli and brussel sprouts with other brassicas, and the noodles with any other grain. kimchi adds the perfect tang, spice, and crunch to brighten all the deeper notes. if you do want the protein, add a poached or sous-vide egg for extra unctuousness.
with a well-stocked pantry of grains and sauces, plus the addition of well-seasoned vegetables, it’s extremely easy to have super delicious and filling meals at your fingertips! this is just one version of what you can do.
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the other day, we found some frozen beef cheek at our fav new neighbourhood butcher (shout out to fore quarter!) and decided to experiment with it. beef cheeks are amazingly tender and delicious when cooked down, but feel free to use beef chuck or any other braisable cut with this recipe too!
we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savory, tangy and sweet, these are sure to satisfy any taco craving you may have (reid gets them A LOT). if you don’t have a pressure cooker, braise for about 2 hours at 250 F in a dutch oven or oven proof pot. serve with fresh homemade corn tortillas, kimchi, lightly pickled cucumbers, and cilantro.
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