clock: Esther Choi shares kimchi mac and beef recipe
Chef Esther Choi is one of the hosts of Food Network’s new show 24 in 24: Last Chef Standing. The network describes the show as “the most ambitious and grueling cooking competition ever.”
Choi recently stopped by “GMA3” to share how to make a special dish in honor of Asian American, Native Hawaiian and Pacific Islander Heritage Month.
Kimchi macaroni and beef
material:
2 tablespoons.Vegetable oil
1 large yellow onion, cut into 1/2-inch pieces
salt and black pepper
1 cup kimchi (chopped)
4 cloves garlic (chopped)
8 pieces finely chopped smoked bacon
1 pound ground beef
8 oz.canned diced tomatoes
2 teaspoons smoked paprika
2 tablespoons.fish sauce
2 cups chicken or beef stock
1 pound elbow pasta
2 cups grated cheddar cheese
3 green onions (chopped)
sour cream, garnish
direction:
Add oil and onion to a large skillet or Dutch oven and season with salt and pepper. Saute onions until translucent, about 5 minutes. Add kimchi and garlic and cook until caramelized, about 8 to 10 minutes.
Add bacon and ground beef. Cook the beef, breaking it up, until browned.
Add the can of diced tomatoes, smoked paprika, fish sauce, and chicken stock. Boil.
Meanwhile, fill a pot with boiling salted water, add the elbow macaroni and cook until al dente.
Once the macaroni is cooked, reserve 1 cup of the cooking water and drain the pasta.
Add pasta to sauce with cooking liquid and grated cheddar cheese. Taste and add salt and pepper to taste.
Garnish with green onions and sour cream.
