This beef bulgogi could not be simpler to make. A quick soy marinade leads to incredibly tasty meat topped with kimchi and served over a platter of rice. A great weeknight dinner!
I have a serious love affair with fermented, pickled foods. The tangier the better in my opinion. I’ve talked about how to ferment vegetables at home, I’ve done it countless times so one would think I’m aware of the dangers when it comes to jars + fermentation (aka: explosions) yet, there I was so excited to top this delicious bulgogi with a heaping spoonful of kimchi when a quick twist of the cap resulted in fermented juices all over me, the walls and the kitchen cabinets.
What’s a girl to do in that situation?
Strip, throw her clothes into the washer that she just started and continue on with the recipe because there’s a bulgogi kimchi rice plate to eat obviously!
This recipe is from Julie’s brand spanking new book, Dinner For Two: Easy and Innovative Recipes for One, Two, or a Few.
It was so hard picking just one recipe to feature because the entire book (75 recipes) is filled with creative, easy dinner ideas, most of which can be on your table in an hour or less.
There’s even an entire section of 20 recipes for breakfast for dinner!
The marinade for this bulgogi comes together in literally minutes. I threw it all in a bowl before bed and it was ready to cook the next day. Cook time…literally 7 minutes. Top with prepared kimchi and boom…super flavorful easy meal ready to go.
I’d actually double the recipe next time and purposely make more to have for leftovers during the week, it was that good.
*Dinner For Two officially comes out December 7th but it’s currently available for pre-order now. It’d make a great Christmas gift for newlyweds, couples, empty-nesters or college kids!*
Serving Size: 1
Amount Per Serving: Calories: 761 Total Fat: 44g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 170mg Sodium: 2252mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 59g