With the site currently under re-design, I haven’t had time to post much content on top of my regular responsibilities.  We were making dinner and decided to take some pictures so I could test out one of the features of the new theme, which involves dynamically creating an interactive gallery that I can format in a number of ways using different classes on the backend.  You can click on a picture, then use your keyboard direction arrows to cycle through them, captions and all.  Unfortunately, it’s terrible for search engine optimization but it’s a fairly compelling user experience.  Go ahead and give it a try.  (Note: If you are reading this and the site has reverted to its ordinary format, the gallery won’t work.  Instead, they will just look like random images in columns, not a big, interactive feature.  Come back and try again some other time.)

[Cue Barry White]  Click that delicious beef.  Feel your mouth water. Crave those spices.  Hear the sizzle of the the hot pan over fire.  Mmmm hmmm.  Oh yeah, baby.  That’s what’s cookin’. [/end Barry White]

We’ve been making this dish a lot lately because it’s incredibly easy when there isn’t a lot of time.


Here’s what you’ll need to cook this dish …

  • 0.5 to 0.75 pounds of round cut Angus beef steak*
  • 2 or 3 mini red sweet peppers
  • 1 whole jalapeño with or without seeds depending on how much heat you like
  • 5 baby carrots
  • 1/2 of a good-size red onion
  • 1.5 tablespoons of Korean red pepper paste
  • 1/2 tablespoon of coconut oil (Aaron uses more)
  • 2-3 tablespoons Iron Chef Sesame Garlic Sauce & Glaze
  • Coriander
  • Ginger
  • Salt

* You can actually substitute any beef cut you prefer, though it will change the nutritional information.  Aaron used beef short ribs for his, which have a higher fat content.


Nutritional Information

The entire pan comes in at the following (assuming 0.66 pounds of beef, which is what we used, a 3 tablespoons of the Sesame Garlic sauce):

  • 1035 calories
  • 71 grams of carbohydrates
  • 40 grams of fat
  • 82 grams of protein
  • 2,359 grams of sodium + whatever salt you manually add
  • 51 grams of sugar

You could easily divide it into two and pair it with an appropriate rice.  In our case, we tend to each make our own pan, skipping the rice entirely so we still have half of our remaining daily caloric allowance.  You could significantly lower the sugar and carbohydrate levels even more if you cut out the carrots and sesame garlic sauce, making your own sans the sweetener.

Cooking Instructions

Ready to get started?  Let’s go …

  1. Cut all of your vegetables, put them in a bowl, and put the red pepper paste on top of it.
  2. Cut your meat into the size you want and put it off to the side so it can be easily added to the pan when needed.
  3. Put your coconut oil into the pan and turn the heat to medium.
  4. Once the pan is hot, dump the vegetable and red pepper paste bowl into it, sautéing in the coconut oil.
  5. Cook the vegetables for 4-5 minutes or until they’ve begun to soften and perhaps even blacken.
  6. Add your meat to the pan and sprinkle a good amount of coriander and ginger, along with a small amount of salt to taste, to the meat.  It might help to push the vegetables to one side of the pan during this process so you aren’t fighting with them and can make sure you meat is coated.
  7. Once the meat has browned on one side, mix everything together.
  8. Put a lid over the pan to trap in moisture so it doesn’t become too dry.  Cook for 2 minutes or so.
  9. Remove lid.  Make sure the meat is done.  Add 2-3 tablespoons of sesame garlic sauce.
  10. Mix thoroughly, coating everything.  Continue cooking for 30 to 60 seconds.
  11. Turn off heat, transferring pan contents to large bowl.

When serving, you can sprinkle toasted sesame seeds on it for garnish.


  • Mark Bright

    Looks fantastic! The site on the other hand… 😐

    • I hear you. Depending on the time, particular geographic area, device type, resolution, and the version of the cache that was served to you, there’s no telling what particular mess you’re seeing on your end. Around 90% of what’s being accomplished is on the server-side at this point as the front visual-stuff is secondary and can be fixed fairly quickly once everything else is in order.

      Right now, I’m working on an About.com integration because it’s one of the most common request features I’ve received over the years. People will be able to click on a page and see whatever is new on the About.com site. It will probably end up on page like this (that’s a spare code page where we were testing CSS rules and load times so the actual functionality isn’t live) with a main link on the primary navigation bar. This will allow me to isolate it and keep the personal site clean and separate to a large degree, while still giving them the one-stop update list they want.

      It’s all practically invisible until we flip the proverbial switch and everything comes together in the end.

  • fletchasketch

    Have you ever tried “velveting” the beef before stir-frying? I learned about it here, but I’m sure there are less aggressive sources out there: http://foodspin.deadspin.com/how-to-stir-fry-beef-the-most-harrowing-and-wonderful-1656229951

  • JB

    Im not a big fan of the 2x sidebars on the left (the blue one and the white one) and nothing on the right. It makes the page looked unbalanced to me.

    • You just summed up around 4 hours of intense discussion yesterday between those of us working on the redesign and none of us are happy. The issue: Google’s responsive ad code (which helps offset the, at this point considerable, bandwidth costs of running the blog) is breaking the responsive sidebar frame due a conflict with a part of the core site itself; a conflict that is common enough, it’s well-known, has a lot of other people complaining about it, and shouldn’t even exist since almost everything else manages to avoid it.

      Google’s developers offer a workaround that will most likely solve it in our case but it’s going to require a bit of effort so I’ve moved it down the priority list since there are a lot of things that come first. Ideally, some other solution will occur to us in the meantime.

      What frustrates me: I’m having to make choices based not on what the best user experience is, but based on what Google wants. It’s like someone else was saying in one of the comments regarding when About.com un-published hundreds of my past articles – real content, focusing on the heart of accounting and finance that were substantial – because Google’s algorithm had shifted and networks had to adapt to try and recalibrate their rankings. Nobody but me has access to that stuff anymore. The game is no longer “try and create something useful” it’s “try and outsmart a math equation to maximize revenue”. I hate it. I absolutely hate it.

      One solution that has been floated for this site is getting rid of all existing ads, then replacing them with a single advertising space sold directly to a single advertiser once a month. That would free us from all design restraints, a firm like Charles Schwab or American Express would get access to what is one of the best demographic groups on the Internet, and I could focus on content rather than these distractions. It’s a model that has worked for a few other writers and we have the numbers for it. It would also be a nicer experience as we could integrate the visual look of the ads with the site itself.

      • JB

        Joshua, sorry if I brought up a sore point. I just reloaded the page (in Chrome on a Mac) and it looks significantly better, with the blue bar at the top of the page and only the white bar on the left. I understand its a work in progress and wish you all the best in trying to outsmart Google.

        On a related note, if you went to a pay subscription model, I’d be down with that. You have some of the best content on the Internet and I am all about paying for good content. Have you done a survey of your readers to see what most people would be willing/able to pay? Good luck!

  • Matt

    Have you tried many other recipes using coconut oil in place of a standard vegetable oil? I’ve tried a few recipes where using the coconut oil seems to work out well, but there are a lot more recipes where I’m not happy about it. Unlike a vegetable oil with a more neutral flavor profile, the flavor/smell of coconut oil is quite distinct, and I feel it only works well in limited situations. This recipe seems to have quite a few strong flavors in it, so I’m curious as to how much the coconut flavor comes out in it. Coconut isn’t a flavor I normally associate with Korean dishes.


    Unlike on the about site (where even on my phone I can change a setting to request the desktop version of the page), that doesn’t seem to work here for me 🙁

    I also have no data to know for certain, but I feel like the new changes make the site load a lot slower than the old one. This is even more noticeable on mobile. I’m assuming this is just a result of the fact that this is a work in progress, but if the mobile version actually ends up making the page load slower, that would seem to contradict Google’s goal of encouraging sites to provide a “better” user experience by having mobile versions…

    • We jokingly refer to this as “Indian-Korean fusion” at home because the coconut flavor is so strong to me, it makes me think of the coconut milk used in Indian recipes. While that sweetness is good, about 75% of the time I make this for myself, I use a no-calorie grill spray like Pam instead, which reduces fat and calories quite a bit while keeping it more pure Korean (all about the pepper intensity), which I like. Aaron, on the other hand, loves Indian food. There are times he’ll double the coconut oil base because he likes it so much. Neither of us can bring ourselves to use it as a universal substitute for other oils.

      *** Re: The redesign stuff.

      1. There is no mobile version of the site nor will there be because I hate them with a passion. That is why you can’t “turn it off” so to speak. It isn’t on. It doesn’t exist. Instead, the site is built on a responsive CSS theme that rearranges the different boxes based on the resolution and orientation of the device accessing it. Whether you load the site from a phone, tablet, desktop, notebook, or Jumbotron in a football stadium, it’s the exact same site site, with the exact same features, running the exact same code, from the exact same files on the server. To see it for yourself, open the site on the biggest screen you have. Slowly shrink the window down and watch the different content areas rearrange themselves to fit within your re-sized space. This was the compromise that made me least unhappy since I cannot stand this movement to mobile-friendly pages that basically provide a watered-down experience.

      2. You aren’t imagining it. The speed is slower because all of the changes aren’t cached. We have several things in place for speed enhancements, including a Cloudflare distribution. We’re not giving the system time to build static versions of files since everything is moving all over the place, which should result in it appearing slower on your end. Once it’s all done, as the pages are accessed, those caches will get filled and we’ll turn back on some other features so it should end up just as it was with no performance degradation.

  • Gilvus

    Hey look, one more scrumptious dish that I’m too incompetent to make!

    By the way: the “JK” in your logo immediately struck me as incongruous with the content of the site – my first impression was that it was a fancy-pants “just kidding!” which I immediately associated with frivolity and prancing through a flowery meadow under the gentle radiance of a smiling sun. It’s not a criticism, by the way. I just wanted to let you know that I giggled a little bit when I saw the new logo.

    • Nicholas Archer

      I am also unsure about the new logo… I liked the honesty of the old one.

      It was matter-of-fact and didn’t pull any punches. This new one is highly suspect.


      Why is the K in Kennon lower case?

      • There are at least 21 different logo files in use at the moment, some marking different derivations of theme templates for our own internal mappings / templates / resolution settings. At one point in the day, the entire site was testing a different sidebar setup and had a white oak background with this green logo so we could make sure any errant cache files that had inadvertently created despite our attempts had been flushed and we were seeing the most recent changes without having to dig into the code. We have no idea what the final logo will look like at this point. It may be the one you find suspect. It may be something completely different. It may be the old one. My mind, at least, isn’t even there, yet. There are so many other things on the list before that needing attention.

        • Gilvus

          For me, it wasn’t the cursive. You’ve uploaded pictures of your notebooks, highlighted books, fountain pens, and gold-rimmed china before so the flowy font didn’t seem out of place. It was the “just kidding” part. Like…”Joshua ¯_(ツ)_/¯ Kennon”

        • Haha! That’s all I’m going to see for awhile now … I really shouldn’t be on my phone but I’m laughing about it now (I’m at a family reunion and my 83 year old grandmother is spinning a bingo wheel and calling out numbers for the four generations furiously checking their bingo cards for a crack at the prize table. If only there were shares of Colgate-Palmolive up for grabs … I’d be like those old people who bring their own stamp, pulled from an oversized bag with great flourish.)

        • Nicholas Archer

          For the record, I have been reading this site for years almost exclusively on my iPhone 4s, iPhone 5 and now iPhone 6 and it’s always been super easy to read – one of the sites that is least frustrating.

          I’m in it for the long haul and have faith in your sensitivity to inefficiency. I know you will make this not suck.
          In regard to your family reunion, I had to ask my wife what a bingo stamp was.

          “One share of CL, if you please madame!”

          Switching gears, to me cursive always looks jacked-up when used as a font. Don’t get me wrong, I love calligraphy such as in the video below. Ever since I saw this I wanted to get some egg yolks and make gold ink. This website is not displayed on vellum, and in the digital world I prefer print.

          Thank you for considering our opinions. Your consideration is secondary to my enjoyment of watching you refine this amazing piece of digital art called http://www.joshuakennon.com as you see fit.


  • Routa

    Just 3 mint with joshuak-[ < my co-worker's step-sister
    makes $78/hr on the laptop . She has been out of a job for 7 months but
    last month her payment was $16844 just working on the laptop for a few

    more tips here > < w­­­w­w.­Jo­­­bs-C­­­a­­­s­­­h­­­.­­­C­o­m


  • RapmasterD

    You, sir, are a creator. Far be it from me to be a critic. That said, please let us know when you think it’s done and out of the oven. I’m referring to the new site and not this dish. Kaizen!