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Wednesday, February 20th, 2013

Korean Barbecue with a Twist

By
Korean Barbecue/ © incultureparent

Here’s a recipe for a simple family dinner, that is always a top favorite with my kids. Even though we’re a part Moroccan household, with one gluten-free daughter, we eat a lot of Asian food, not only cause we love it but also because so much of it is naturally gluten free.  I have never been to Korea so can’t make any claims to the authenticity of this dish, but I can guarantee its tastiness and kid friendliness.

 

Ingredients

1 pound of very thinly sliced beef–skirt steak works best  (for a family of four)*

1 head of iceberg lettuce (for a family of four; with five or more you really need two heads).

¼ cup rice vinegar

½ cup soy sauce (to make it gluten free, use Tamari sauce)

2 cloves garlic

2 T chopped ginger

2 scallions diced (half the time I don’t have scallions in the fridge and it still comes out great)

1 T honey

1 T sesame oil

Rice

Toppings of your choice

 

Instructions

  1. Mix all the wet ingredients together, with the ginger, garlic and scallion.
  2. Marinate the beef for 30 minutes. (I often do just 15 minutes when in a rush.)
  3. While the beef is marinating, make the rice. Sticky rice works best but if you don’t have sticky rice, it’s not big deal.
  4. Wash the lettuce and chop off the heads. Pat it dry. Each lettuce leaf will form one wrap for your beef and rice.
  5. Lay the beef out on in a shallow baking dish. Make sure it is not piled on top of each other. Put the broiler on high.
  6. Once the broiler is hot, put the beef in. It usually cooks in about 10-15 minutes since it is so thin. It has a nice crisp to it. Note: you can also BBQ it, since the recipe is after all for Korean BBQ. I find the broiler quicker overall for a fast weeknight dinner.
  7. For the toppings, this is where our Korean BBQ takes a twist. We chop up a variety of non-Korean stuff and put them in a little bowls for everyone to sprinkle on their lettuce wraps as they see fit. Here are some examples:
    – Grated carrot
    – Chopped olives
    – Shreds of dried seaweed
    – Jalapenos
    – Avocado
    Go with whatever favorites your kids have!

    photo-2

     

  8. Eat and enjoy! To eat, take the lettuce leaf, put a little rice on it, a piece of beef, a little sauce and any of the toppings, then gently fold all sides of the lettuce leaf down to eat. (I have found the lettuce doesn’t exactly roll well, but it does fold decently)!

photo-1

 

Lila had to be coaxed to eat more than just beef this time around.

 

photo-3

 

Notes and Modifications

*Lately, I am trying to eat vegetarian so I make this with portabella mushrooms for myself. The portabellas don’t need nearly as long to marinate as the beef though, or they become overly marinated in my opinion!

 

This recipe is part of a month log blog hop for Simple Family Dinners. Definitely go check out all the contributors to this effort as you are guaranteed to find some new recipes for your dinner routine. I can’t wait to find some new ones for our family!

 

 photo SimpleFamilyDinnerBlogHop_zps61b8cafe.jpg

Enchanted Homeschooling Mom | Inspired by Family | Sun Scholars | This Reading Mama | Life by Ashley Pichea | In Culture Parent | Raising Life Long Learners | Glittering Muffins | Octavia and Vicky | Kid World Citizen | Kitchen Counter Chronicles | Nomad Parents | Childhood 101 | Triple T Mum | Adventures in Mommydom | The Freckled Homeschooler | Teach Beside Me | The Chirping Moms | Discovering the World Through My Son’s Eyes | So You Call Yourself a Homeschooler | Pickle Bums | The European Mama | The Golden Gleam | Forever, For Always, No Matter What | Motherhood on a Dime | Harrington Harmonies | Rainy Day Mum | Jenni Fischer | Cakes and Sribbles | Toddling Into Madness | Mermaids’ Makings | Mud Hut Mama | Here Come the Girls | All Done Monkey | Small Potatoes | Little Artists

 

© 2013, Stephanie Meade. All rights reserved.

m4s0n501

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ABOUT THE AUTHOR


Stephanie is the Founder and Editor-in-Chief of InCultureParent. She has two Moroccan-American daughters (ages 5 and 6), whom she is raising, together with her husband, bilingual in Arabic and English at home, while also introducing Spanish. After many moves worldwide, she currently lives in Berkeley, California.

Leave us a comment!

5 Comments
  1. CommentsHapaMama   |  Wednesday, 20 February 2013 at 9:49 am

    Yum, I love Korean BBQ!

  2. CommentsSimple Family Dinner Blog Hop: Make Your Own Personal Pizzas - This Reading Mama   |  Wednesday, 20 February 2013 at 12:04 pm

    [...] 2/20 In Culture Parent: Korean Barbecue with a Twist [...]

  3. CommentsMud Hut Mama   |  Wednesday, 20 February 2013 at 10:26 pm

    Oh that looks delicious! I will have to see if I can get rice vinegar and sesame oil here so I can give it a try.

  4. CommentsKim at Mama Mzungu   |  Thursday, 21 February 2013 at 12:50 am

    Love this! I just added to my “go to” cookbook!

  5. CommentsGrow Mama Grow · GrowMama Picks for February 2013   |  Thursday, 28 February 2013 at 8:01 am

    [...] Need a kid friendly Asian food recipe? Here is one that will have your mouth [...]









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