Korean Beef and a {Meal Plan}

Susan Salzman

My kids could eat Asian food 7 days a week, 3 meals a day. Sushi, Ramen, Lo Mein, Won Tons, Korean BBQ, etc. It’s not really my strong suit, and I have a few archival dishes that I repeat often, but I can’t make a stir fry to save my life. M and I always like it, but they turn their nose up to it. If it’s not from Xian or Sugarfish – they want nothing to do with it.

One of Isaac’s best friend’s from elementary school is Korean. His mom is an amazing cook. Isaac, being the foodie that he is, would go to their house after school and his mom would whip up rice balls, wontons and this amazing Korean beef. She taught me the marinade and for a while, I was making it all the time. 

I had forgotten about it until I found this shaved beef at Trader Joes. I whipped out Woo Jung’s original recipe and marinated the beef. Dinner that night was well received and this has become a household favorite. 

I keep a journal of recipes and idea in a simple composition book. It’s a an easy way to catalog stuff I want to try and if it’s good, I transfer the recipe to my “big” binder. How do you plan for your busy week ahead?

This week we will be eating this Korean Beef meal along with lots of other yummy meals:



Korean BBQ Beef

yield: 6 servings


1/4 yellow onion, thinly sliced
2 green onions, chopped
1/3 cup soy sauce
3 tTbsp. white sugar
2 Tbsp. toasted sesame seeds
3 cloves garlic, minced
1 Tbsp. sesame oil
1/4 tsp. red pepper flakes
1/4 tsp. minced fresh ginger
1/8 tsp. ground black pepper
1 1/2 pounds beef sirloin steak*

*in a pinch, I buy the shaved beef at T.J.’s


• in a large baggie, combine yellow onion, green onion, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper. add meat to marinade and refrigerate. at least 1 hour over overnight.
• heat a heavy duty cast iron skillet over medium heat. working in batches, cook and stir steak and marinade together. this will happen quickly. remove the first batch and start the 2nd batch. add all the meat into the hot skillet and add the honey. this will caramelize the meat.
• serve immediately and enjoy!

*cooking tip: sometimes I double this recipe and throw half in a freezer safe container and freeze it for a future meal.

Sunday 1/17/19:
Korean Beef (recipe below)
Brown Rice
Cucumber Salad

Monday 1/18/19:
Quinoa Stuffed Tomatoes
Spinach Salad
Apple Fritters (GF)

Tuesday 1/19/19:
Lemon + Garlic BBQ Drum Sticks
Roasted Cauliflower (I am addicted to this Parsley-Lemon dressing)
Arugula + Endive Salad
Naan (Trader Joes – kids favorite)

Wednesday 1/20/19:
Pasta Bolognese (I make lots and freeze in quart size containers)
Zucchini + Onions with Parmesan
Cut up raw carrots, celery, peppers

Thursday 1/21/19:
Salmon Teriyaki
Roasted Asparagus
Baked Yams

Friday 1/22/19
What ever is left over – I will “figure it out”!

Saturday 1/23/19

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