Our summer is winding down. It’s been a busy and hot summer, but I am ready to get back to a routine. What does a routine look like for you? For me it’s school, Scouts, after school sports, gym time, volunteering, homework, and planning meals. Wow! Seeing that in black and white feels a little overwhelming.
One of my biggest changes will be dinner time. I will have to do more planning ahead and move our 6:30 p.m. summer dinners to 5:30 p.m. I will be embarking on more freezer meals to throw in a crock pot. I will be sharing a lot of these changes through September with lots of meal planning ideas, so stay tuned.
The Redux theme this month is “Back to the Dinner Table.” My family has always been a dinner table family. We eat at the table every night with NO ELECTRONICS! We have real conversations about our day. My kids also like to ask really weird questions during this time. Lately, my daughter wants to hear stories on how her father and I met, where we got engaged, and when they were born. I love those moments and cherish them. I know many families don’t have that time or just don’t take that time! I encourage each of you to take 30 minutes out of your day to fully connect with your family over a good meal!
Speaking of good meals, our current favorite is bulgogi. It’s new to our dinner table for the last few months. We all love it! It’s easy, delicious, and healthy! Pull up a chair to my table and sink your teeth into my Grilled Bulgogi Rice Bowls.
- 2 lbs. bulgogi beef (ours comes prepackaged at the grocery store)
- 6 garlic cloves, minced
- 1 tsp. fresh grated ginger
- 1/2 cup soy sauce
- 2 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 Tbsp. mirin
- 1/4 tsp. black pepper
- 3.5 cups of water
- 2 cups jasmine rice
- 2 Tbsp. sesame oil
- 1 Tbsp. salt
- Iceberg lettuce leaves
- 1 cup of julienned carrots
- 1 stalk of green onions, sliced
- 1 onion, sliced and/or diced
- 1 stalk bok choy, diced
- 1 tsp sesame oil
- Combine garlic, ginger, soy sauce, honey, oil, mirin, and pepper.
- Open packages of meat and place in a baking dish.
- Separate the thin slices of meat and cut off excess fat.
- Pour marinade over the meat and massage it in with your hands.
- Cover and put in fridge for at least an hour.
- While meat is marinating, prep vegetable fixings.
- Start rice after 30 minutes of marinating: Bring 3.5 cups of water to a boil with the 2 tbsp sesame oil, and salt. Once boiling, Add 2 cups of rice, stir, cover, and reduce heat to low. Leave it alone for 30 minutes. After 30 minutes, remove from heat for serving.
- While rice is cooking, place bok choy, onion and sesame oil in a pan and stir fry until onions are cooked. Set aside.
- On a preheated grill, place bulgogi meat on med high heat. Cook 4 minutes per side or until meat is firm and is easily removed from grill.
- Place cooked rice, bok choy/onion mixture, carrots, lettuce, and meat on the table.
- Assemble your bowl. Use the lettuce as a taco to place meat and fixings.
- Talk to your family about your day. Ask them questions about theirs and keep the electronics in another room!
- Bon Appetit!
You can make this dish gluten free by using gluten free soy sauce.
Trim excess fat from beef.
Lots of good veggies in this dish. The carrots give you Vitamin A, and I added bok choy for a source of Calcium.
Grilled to perfection!
Ready to dive in!
Thanks for stopping by my dinner table! Do you have family meals? What is your favorite dish? Check out some my fellow Reduxers faves below!