When we moved into our new home, we excitedly did some renovations and purchased some new pretty home décor; however, we neglected to upgrade any of the kitchen appliances.
The kitchen is really the heart of our home and I do quite a bit of cooking and entertaining. I didn’t realize till now, while awkwardly trying to cram different items into open crevices, just how tiny my refrigerator is. Literally half the size of my last one. So that means, we needed to be a bit more resourceful when it came to fridge & freezer organization and also more frugal when it came to the items we purchased (that includes takeout which can be costly, and almost always takes up our fridge space).
In fact, one of my new year goals was less takeout and more home-cooked meals (I noticed an increase in our takeout last year because of how busy it got in our schedule), including meal preps for the week ahead to make it easier (and healthier) for everyone. This also will (hopefully) prove favourable when packing school and work lunches. In essence, easy meal prep and more home-cooked meals make for healthier options. Plus, they help us save more money. Win-win!
Speaking of winning, one item that I have been making quite a lot since I discovered a more effortless way to cook it is Korean Beef Bulgogi.
If you’ve never had bulgogi before, it is a delicious Korean dish of thinly sliced beef that’s been marinated and grilled or pan-fried. The name explains everything about the dish: “bul’ means fire or flame, and “gogi” means meat.
Typically for this dish, the most authentic version requires Korean pear or Asian nags pear which is used as a tenderizer (and also a sweetness enhancer). However, since it’s so hard to get your hands on this, an alternative I’ve used before is grated red apple. This recipe is different though. It was created when I was snowed in and had to work with whatever I had in my pantry. I remembered my mom telling me that cola is also a great meat tenderizer (she’s used in a few of her own recipes) so I swapped the fruit for the pop and it turned out equally scrumptious!
One trick to maintain the tenderness of the meat and fully blend the flavours is to place the amount of beef bulgogi you will be eating with each plate inside individual foil packets and just eat out of it with a side of fluffy Premium Long Grain white rice.
Your Kids Will Love It!
Most importantly, it’s super easy and my kids devour it each and every time which is a rarity these days with my four-year-old. It also tastes just as good the next day for lunches. And if you are going through the “half-eaten lunch” issue like me, you’ll understand how frustrating it is (not to mention worrisome) when your child comes home every day with half or less of their lunches eaten. | Do you go through the half-eaten lunch issue as well? Please tell me it’s not just me.
This recipe is sure-fire way to get more of those very important B vitamins into your little ones and a subtle way of introducing a new cultural taste into their palate. My children tend to steer away from overly intense and spicy seasonings, but this recipe is subtle in piquancy (but still tasty!) and it offers a gentle sweetness, perfectly paired with a warm bowl of rice.
Warm up with a delicious bowl of this easy beef bulgogi with rice this winter. Enjoy!
What are Your Tips & Tricks?
I’d love to hear your tips on getting your picky children to try different foods, or even foods from cultures other than their own.
If you try this recipe with your family, please let me know how it went over, or if there were adaptations you made to make it work for you. Let me know in the comments below!
- 1 lb of thinly sliced sirloin (or any tender prime beef cut), about 1/8 inch
- 3 tbsp soy sauce
- 1 yellow onion
- 3 tbsp brown sugar
- 1 tbsp garlic, minced
- 2 stalks green onion, chopped
- 1/2 medium carrot, peeled and grated
- 2 tbsp rice wine (mirin)
- 1 tsp ginger, minced
- 1 tbsp sesame oil
- 1/2 cup of Coca Cola
- 1 tbsp sesame seeds for garnish
- Minute Rice Premium Instant Long Grain White Rice
- 1) Mix all ingredients except the beef in a bowl to create the marinade.
- 2) Add the beef and marinate for a few hours or overnight for best results.
- 3) Grill or pan-fry until meat is cooked (approx. 30 minutes).
- 4) Garnish with sesame seeds, add individual serving sizes into foil packets, close packet and serve with a side of Premium Long Grain white Minute Rice
- - If you want to swap the coke for a healthier alternative, use half a cup of crushed asian pear or royal gala apple
- - always taste your marinade before adding beef so you can adjust to your taste
- - the meat quality and thinness is super important!
- - if you double the recipe for leftovers, portion them out and freeze; thaw overnight the day before consuming.
- - you can freeze the unused (& uncooked) meat in the freezer for a few weeks
- - you can find pre-sliced bulgogi thinly sliced beef at most Asian stores, if not, ask the deli if they can thinly slice the meat about 1/8 inch. If you choose to cut the meat yourself at home, slicing is easier when meat is partly frozen.
Disclosure: This is a sponsored recipe post in collaboration with Minute Rice Canada; however, all opinions expressed are entirely those of the author.