{recipe} Bulgogi Salad

When we lived in Germany we were frequent visitors of the most amazing Korean restaurant.  This recipe is inspired by all the many lunches Nate and I ate there.  I love all the bold flavors and textures and it has quickly become one of my most favorite at home lunches.

  BULGOGI SALAD:
* serves 2-3

1 lb ground beef
1 garlic cloves, minced
2 inch fresh ginger piece, peeled + grated
1/4 cup coconut aminos
3 tbsp rice vinegar
2 tbsp honey (I like using raw honey)
1 tbsp sesame oil
red pepper flakes to taste
2 cups cabbage, thinly sliced
1 tbsp lime juice
1 1/2 tbsp sesame oil
Celtic sea salt to taste
2 scallions, thinly sliced
2 tbsp cilantro, chopped
1 tbsp sesame seeds, toasted
diced tomatoes
kimchi

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Heat a sauce pan over medium heat, add the ground beef breaking it apart with a wooden spoon.  Cook for 8-10 minutes until browned and cooked through.

In a glass measuring cup, whisk together the garlic, ginger, coconut aminos, rice vinegar, honey, sesame oil, and red pepper flakes.  Add the sauce to the ground beef, and bring to a boil - simmer for 3 minutes.

In a glass bowl toss together the cabbage, lime juice, sesame oil, salt, scallions, cilantro, and sesame seeds.  Slice some grape tomatoes in half.

To serve; place the cabbage mixture into a soup bowl and top with ground beef, slice tomatoes, and the kimchi.

Store the the ingredients separately in an airtight container in the refrigerator for up to 4 days.