Sweet and Savory Beef Bulgogi for Kids
Sweet and Savory Beef Bulgogi for Kids
Tender, Sweet & Savory Beef Bulgogi Recipe the Whole Family Will Love
Create a perfect beef bulgogi dish for your children’s dinner using thinly sliced beef from your freezer. This simple recipe incorporates common vegetables you likely have on hand, resulting in a flavorful and tender bulgogi with a mild, savory taste that kids adore. Utilizing soy sauce (tsuyu) adds a delightful depth of flavor. Enjoy a delicious mealtime with your loved ones!
Main Ingredients- Beef for Bulgogi 210g
- Cabbage 60g
- Carrot 80g
- Glass Noodles 30g
- Perilla Leaves 3 leaves
- Water 100ml
Sweet & Savory Marinade Ingredients- Tsuyu (Japanese soy sauce) 4 Tbsp
- Sugar 1 Tbsp (or alternative sweetener)
- Fish Sauce 1 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Black Pepper to taste
- Tsuyu (Japanese soy sauce) 4 Tbsp
- Sugar 1 Tbsp (or alternative sweetener)
- Fish Sauce 1 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, gather all the ingredients for the dish. Take out 210g of beef for bulgogi from your freezer, 60g of cabbage (about half of what’s shown in the photo), 80g of carrot (also about half of what’s in the photo), 30g of glass noodles, and 3 perilla leaves.
Step 2
Soak the glass noodles beforehand. Place them in warm water and let them soak for about 20 minutes until they become soft and pliable. This will ensure they cook up perfectly chewy and delicious during stir-frying.
Step 3
Prepare the vegetables by slicing the cabbage and carrot into bite-sized pieces that are easy for children to eat or according to your preference. Aim for pieces that can be easily picked up with chopsticks or a fork.
Step 4
Gently pat the beef bulgogi slices with a paper towel to remove any excess blood. Then, cut the beef into pieces that are easy to eat. Trimming off any tough parts or excess fat will result in a more tender texture.
Step 5
Using tsuyu for children’s dishes is a great way to add a mild yet savory flavor without making it too salty. Today, we’ll use tsuyu instead of regular soy sauce to create our bulgogi marinade. Prepare 4 tablespoons of tsuyu.
Step 6
Add 1 tablespoon of sugar to bring in sweetness. (If you’re health-conscious, you can substitute sugar with alternative sweeteners like erythritol or allulose.)
Step 7
Finally, add a pinch of black pepper, about two shakes, to eliminate any gamey odor from the beef and enhance its flavor.
Step 8
Add 1 tablespoon of fish sauce to further boost the umami. If you don’t have fish sauce, a small amount of Korean soup soy sauce can be used as a substitute.
Step 9
Lastly, add 1 tablespoon of mirin. Mix all the marinade ingredients together. The marinade is now ready! Pour all the prepared marinade over the sliced beef and mix gently with your hands, ensuring the meat is evenly coated. Let it marinate for about 10 minutes for best flavor.
Step 10
Prepare a wide pan or a wok. Place the marinated beef in the center of the pan. Arrange the sliced cabbage and carrots around the beef.
Step 11
Pour 100ml of water around the edges of the pan. This will help the vegetables and meat cook evenly.
Step 12
Add the soaked glass noodles on top of the beef and vegetables. To prevent the noodles from sticking to the bottom, gently tuck them in between the meat and vegetables.
Step 13
Now, bring the pan to a boil over high heat. As the vegetables release their moisture and the beef cooks, the glass noodles will naturally settle towards the bottom and cook through in the savory juices. Once the beef is fully cooked and the glass noodles are tender, your delicious beef bulgogi is ready! You can add the perilla leaves at the very end to lightly wilt them, or serve them fresh as a garnish according to your preference.
