Another busy weekend in the works and the temptation to blow it off is high. However, while shopping I did find some pre-marinated, thinly sliced ribeye steak (also known as bulgogi). In addition, they also had pre-made vegetables to go with the bulgogi. I already had the rice, so Korean BBQ it is!
I heated up a grill pan on medium – high fire. Spray on some canola oil and place the marinated pieces on. Cook for a few minutes on both sides until done. Transfer onto a plate.
Continue with all the pieces are done. Serve with rice, pickled daikon, seasoned vegetables.
Another quick and easy meal prep in the books!
If pre-marinated Bulgogi isn’t available by you, the recipe can be found here:
Sometimes you need a meal that you can enjoy warm or cold – teriyaki lettuce wraps is one of those meals.
First, I took chicken breast and cut them into cubes that were about a half-inch to an inch big. Then I placed them in a bowl and marinated them in Trader Joe’s Soyaki marinade overnight.
In the meantime, I had prepped some bean sprouts, sliced some cucumber, onions and mushrooms.
I also made some rice noodles as well. Boil some water, add a little bit of salt, then the noodles. They are cooked within a few minutes.
After the chicken was done marinating, I heated up a pan and added some canola oil. I stir fried the chicken with sliced onion until done.
When finished, take some lettuce leaves (such as butter lettuce or romaine lettuce), place some rice noodles, followed by the chicken/onions, and top with veggies. If desired, you can add some sauce, such as this:
It was easy, quick and healthy! I hope that you will enjoy this as much as I have!
I was shopping at Trader Joe’s and found the Bool Kogi – Korean-style marinated boneless beef ribs. I just LOVE, LOVE LURVEEE Korean BBQ, specifically Bulgogi, so I decided to give it a try.
It looks like this can be placed on an outdoor grill, but after some online surfing, some were cooking it in a grill pan or wok – I can definitely work with that!
First, I prepared the rice. You can pair this with any type of rice, such as brown, wild, or purple really. However, it has been a while since I made sushi rice, so I just made that.
I heated up a grill pan and prepared the beef that way. Once the beef was finished, I placed it in the container on a layer of rice. Then, added sautéed spinach and pickled carrots & daikon.
Voilà, my very own “almost bibimbop” bowl!
Did you try making Bool Kogi also? How did it turn out? Please share in the comments below.