Korean beef skewers with apple-cabbage slaw

Korean beef skewers with apple-cabbage slaw

10 ounces ground beef
Fresh ginger
2 scallions
¼ cup almond meal
2 teaspoons sambal oelek (optional)
1 lime
¼ pound red cabbage
2 apples
Slaw dressing base (sesame oil – apple cider vinegar – coconut aminos)
1 teaspoon toasted sesame seeds
Wooden skewers

Prep the beef mixture
Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Trim the root ends from the scallions; finely chop the white parts and thinly slice the green parts on the diagonal, keeping them separate. Set aside the green parts for the slaw.

In a medium bowl, combine the ground beef, ginger, and white parts of the scallions. Add the almond meal and as much sambal oelek as you like. Season generously with salt and pepper and mix until just combined. Refrigerate the beef mixture while you prepare the slaw.

Make the slaw
Juice half the lime; cut half into wedges for garnish.
Cut away any core from the cabbage; thinly slice the cabbage.
If desired, peel the apples. Cut the apples into quarters and cut away the core. Thinly slice the fruit.

In a small bowl, stir together the slaw dressing base and lime juice. Season to taste with salt and pepper.
In a medium bowl, combine the cabbage, apples, and green parts of the scallions. Add the sesame seeds and half the dressing and toss to combine.

Shape the patties and cook the skewers
Using wet hands, form the beef mixture into 6 oval patties, each about ½ inch thick. Thread each onto a wooden skewer. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the skewers and cook, turning once, until browned and cooked through, 3 to 5 minutes per side.

Transfer the skewers and slaw to individual plates. Serve with the lime wedges and the remaining dressing as a dipping sauce on the side.

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