- Sesame oil: Sesame oil adds a lot of flavor to this dish but other neutral to mild- flavored oils like avocado oil, canola oil, or coconut oil can be substituted.
- Bulgogi sauce: Korean BBQ sauces vary greatly. Bulgogi sauce is typically sweet and tangy, and not spicy. Look for it in the Asian section of the grocery store, at World Market, or on Amazon (pricey, though).
- For a dairy-free bulgogi: Omit the crema; add just a little Sriracha for spice
- For a kid-friendly bulgogi: Serve without the Sriracha crema, unless they love spice!
- Leftover beef? Ground beef often comes in 16 ounce packages. Freeze the remaining uncooked beef to add to pasta sauce with veggies, or use it up the next time you make this dish.
- Shred cabbage and carrots up to 5 days in advance, if shredding yourself
- Make the Sriracha crema up to 5 days in advance
- Pickle the cucumbers up to 5 days in advance.
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Measure the rice, cabbage, carrots, frozen peas, sauce, etc.; mix vinegar and sugar for pickled cucumber; toss cucumber in the vinegar mixture
- Little Kids: All of the above plus peel the cucumber; shred the cabbage and carrots (with close supervision); add sauce to the beef; portioning & adding toppings
- Big Kids: All of the above, plus they can help cook the rice, carrots, and beef-veggie mixture
This dish lends well to leftovers and is great for meal-prep. Reheat the rice, carrots, and beef together, adding a little water to the rice if it’s dried out a bit. Top with leftover cucumber, Sriracha crema, and sesame seeds.
Nutrition information calculated using long-grain brown rice and includes the Sriracha crema.