Crack Slaw - Korean-style Egg Roll in a Bowl

Ingredients

  • 1.33lbs Ground Beef
  • Veggies
    • 12-16oz Cabbage
    • .5-1 Large Onion
    • 4-6 Garlic Cloves
    • Medium-sized Shoot of Ginger Root
    • 2 Medium Carrots
  • 1-2 tbsp Gochujang
  • 4 tbsp Oil, divided (avocado oil, tallow, ghee all work)
    • 2 tbsp for onions, garlic, carrots, and ginger
    • 2 tbsp for ground beef
  • .25-.5 cup Coconut Aminos
  • 2 cups Chicken/Bone Broth
  • 2-4 tsp Sriracha
  • Salt (optional, usually not needed)
  • 1 tbsp Toasted Sesame Oil (for serving)
  • .5 tbsp Toasted Sesame Seeds (for serving)

Recipe

  1. Prepare Ingredients
    • Chop onion
    • Dice garlic
    • Shred carrot into short, thin strips using a cheese shredder
    • Cut cabbage into long, thin strips
    • Grate fresh ginger root
  2. Sautée Veggies
    • Heat a large pot or skillet over medium-low/medium, and add 2 tbsp oil.
    • Add carrots and sautée until softening but firm, then add the onion, garlic, and ginger.
    • Sautée until fragrant, then move to a bowl.
  3. Return pot/skillet to heat and add 2 tbsp oil, then the ground beef once hot. Cook until well browned.
  4. Add in the liquids, sauces, and veggies as described below:
    • Combine Gochujang and Sriracha with the beef until it's well mixed and the beef is coated.
    • Add coconut aminos, stir together well with the beef, and let it simmer for a minute or so while stirring.
    • Return the sautéed veggies to the pot/skilled and mix into the beef thoroughly.
    • Once homogenous, add the chicken stock.
  5. Cover and turn heat to high. Wait 15-25 minutes for liquid to reduce until very little is remaining (but make sure there's still some)
  6. Uncover, bring heat back to medium, and begin mixing in the cabbage one handful at a time. As you mix it together, the cabbage will begin to wilt and take up less volume.
  7. Cook until cabbage has reached desired amount of crunch, remove from heat, and transfer into serving bowls.
  8. Drizzle 1 tbsp toasted sesame seed oil over each bowl, then sprinkle with .5 tbsp toasted sesame seeds.

Uncommon Terms/Ingredients

Gochujang
a thick, spicy, and sweet Korean condiment made from red chili peppers, fermented soybeans, rice, and salt
Sriracha
a spicy sauce made with red chili peppers and garlic, served especially with Vietnamese and Thai cuisine.
Crack Slaw
Crack slaw is a low-carb, stir-fried dish made with ground meat, cabbage, and a flavorful sauce, often including coconut aminos, sesame oil, and spices.
Tallow
a rendered form of beef or mutton suet, primarily made up of triglycerides.
Ghee
a type of clarified butter