I’m always up for trying another cuisine and one of the blogs I follow often has very interesting Korean recipes. Of course, the most famous Korean dish is probably kimchi … and one day, I may try to make my own. However, I’m not fond of fermented vegetables and cabbage is a new addition to my palate so it will be a while.
Beef however, as found in the famous grilled dish, bulgogi, is something that this meat lover can get all over. Getting sirloin or rib eye steak sliced paper thin for the dish isn’t in my budget, though, so this much more affordable ground beef dish is a tasty substitute. You can google for a recipe but I started with this one. I added two things … 1/4 tsp of gochujang for heat and 1 tbsp of fish sauce for a more complex flavour.
Easy Korean Beef Bowl
Plating was pretty simple though, if I LIKED kimchi, I would have served some on top of the beef bowl. Sauteed bok choy is something I want to add next time. A fried egg over easy or a poached egg adds a creamy texture when broken up and stirred into the meat and rice below.
Matzoh Ball Soup
I used the recipe on the Manischewitz matzoh meal box for the matzoh balls.
I haven’t made matzoh balls in ages but I ran across a canister of matzoh meal in the cupboard so I dug out a container of turkey stock from the freezer and made this. My dad would have enjoyed the matzoh balls almost as much as he liked my mom’s home made egg noodles.
You want a nice spongy texture inside your matzoh balls so have a light touch when shaping them.
12 thoughts on “Easy Korean Beef Bowl and Matzoh Ball Soup”
We have an Asian grocery store in Toronto called T&T and they sell paper thin slices of a variety of meats for a reasonable price (in fact, it’s pretty cheap). You can also buy an off cut of beef and freeze it for a few hours and slice your own very thinly, but you need a great knife to do so.
Matzoh ball soup is one of my all-time favourite soups, your matzoh balls look absolutely delicious!
I don’t think kimchi is usually added on top of bulgogi, so no need to torture yourself 😉 I often add whatever I have in the kitchen… bok choy, carrots (blanched or raw), fried mushrooms…. Everything works! (Oh and I often use ground meat instead of thinly cut).
I have never tastes matzoh ball soup. It looks delicious and would be perfect for my current health state….
I’ve seen kimchi plated on top of the beef bowl not on bulgogi. Sorry for the confusion. 🙂
Sorry to hear you’re not feeling well. Chicken soup is many mothers’ cure all and matzoh balls instead of noodles is delicious and light for your tummy.
I’ve never made either of your dishes and should.
You’ve made a LOT of dishes I never have. It’s a trade off just how many things we can and do make. If you give them a try, you may end up adding them to your schedule of dishes.
Especially the soup on a really cold day like we have today, in spite of actual SUN. 🙂
When I first clicked over I thought I was going to see one recipe, a Korean Matzoh ball soup…I’m both relieved and disappointed at the same time, lol!! That bowl looks amazing and believe it or not, I’ve never had a Matzoh Ball in soup or not. Might be time toremedy that!
It does sound like the ultimate in fusion dishes. 🙂
I think matzoh ball soup is a wonderful alternative to chicken noodle soup. Many people debate on “sinker” vs “floater” matzoh balls but I think a tasty broth base is the most important part of the dish. I hope you’ll give this soup a try one day.
🙂 I’d like to!
I am so intrigued by matzoh. Where does it come from? Does it taste floury?
Matzoh (made from unleavened flatbread or crackers) IS made out of flour but it just tastes like regular crackers. They’re ground up and used to make the matzoh balls like we use regular bread crumbs for various preparations.
Teach me how to cook 👨🍳 for my lover lol
There are lots of great cookbooks and videos on YouTube to help you out. Have fun.