Bulgogi Feijoada with Beetroot Kimchi

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Ingredients:
For the Bulgogi Feijoada:
1 lb beef (flank steak or sirloin), thinly sliced
1 cup black beans, cooked or canned
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, thinly sliced
4 slices of bacon, chopped
2 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon sugar
1 cup beef or vegetable broth
Salt and pepper to taste
Chopped green onions for garnish
For the Beetroot Kimchi:
2 cups shredded cabbage
1 beet, grated
2 cloves garlic, minced
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon sugar
Salt to taste
For the Smetana Sauce:
1/2 cup sour cream
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
Salt and pepper to taste
Instructions:
Make the Bulgogi Feijoada:
In a large pan or pot, cook the chopped bacon until crisp. Add the onion, garlic, and red bell pepper. Sauté until softened.
Add the thinly sliced beef and cook until browned.
Stir in the cooked black beans, gochujang, soy sauce, sugar, beef or vegetable broth, salt, and pepper. Simmer for 15-20 minutes until flavors meld together.
Prepare the Beetroot Kimchi:
In a bowl, mix shredded cabbage, grated beet, minced garlic, gochugaru, fish sauce, rice vinegar, sugar, and salt. Allow it to marinate for at least 30 minutes before serving.
Make the Russian Smetana Sauce:
Mix sour cream, fresh chopped dill, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste.
Serve:
Plate the Bulgogi Feijoada alongside servings of Beetroot Kimchi.
Drizzle the Russian Smetana Sauce over the Bulgogi Feijoada or serve it on the side.
Garnish with chopped green onions for an extra touch.