Recipe: BBQ Beef and Kimchi | Recipes | Hudson Valley | Hudson Valley; Chronogram

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Recipe: BBQ Beef and Kimchi


It's no secret we're fans of Silvia, the newish Woodstock restaurant run by Korean sisters Doris and Betty Choi. (We've written about the restaurant before.) The farm-fresh menu blends global influences for a diverse selection of offerings.

While kimchi is relatively new to the American palate, it is an age-old side-dish in Korea, where the fermented concoction rounded out a diet of primarily grains and vegetables. This pickled delight is a star in Silvia's grass-fed and finished Korean BBQ beef lettuce wraps.

BBQ Beef Recipe

What You'll Need:
1 lb thinly sliced beef tenderloin

Marinade for 1 lb beef:
4 cloves of minced garlic
1 small thumb sized piece ginger, minced 2 chopped green onion
2 tbs tamari
1 tbs toasted sesame oil
1/4 cup pineapple or orange juice
1 tbs organic demerara sugar or brown sugar pinch of ground black pepper

Veggie slaw:
1 cup grated carrots and/or cabbage
1/2 cup thinly sliced cucumbers
1 tbs toasted sesame oil
2 tbs rice vinegar
1 tsp salt
1 tsp toasted sesame seeds
1 tsp gochugaru (or chili flakes)


1) Mix all ingredients in a bowl.

2) Place beef in freezer for an hour before using to help make slicing easier. Put marinade ingredients in a bowl and whisk to incorporate. Add beef and let marinate for at least 30 minutes.

3) You can cook the beef over a open flame or alternatively, use a cast iron pan. Cook over high heat for a few minutes until done.

4) To assemble, place a spoonful of beef on a lettuce wrap, top with store bought or house made kimchi and/or carrot slaw. You can serve with a small dollop of seasoned miso paste like we do at Silvia.

Read our feature story on Silvia or check out another one of their tasty recipes.

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