The other day’s our lunch! ^-^
I made Tofu Bulgogi, Cucumber Kimchi Salad, Cilantro Salad, and two side dishes (Chinese Style Stir-fried Okra and Japanese Style Braised Green Beans) from day before.
Click the link for more information of Chinese Style Stir-fried Okra and Japanese Style Braised Green Beans
We are trying to eat as less meat as possible, and mainly vegetables for our meal.
So lately I’m making lots of tofu and mushroom dishes.
I fried tofu first with sesame oil, on medium heat (Sesame oil’s smoke point is lower than vegetable oils) until nice golden brown all the sides.
Then I added chopped onion and mushroom for more texture. Stir fry for a couple of minutes or the vegetables get soft; add bulgogi sauce for seasoning.
Click the link to see the written recipe for my Bulgogi,
Click the link to watch the recipe video for my Beef Bulgogi
I made small amount of ground beef bulgogi also for my step daughter, because she still having hard time to eating tofu. She is getting better though! Hehe.
I heard cilantro is very good for your body too. So I made simple Korean Style Cilantro Salad.
It’s kinda funny because in Korea, cilantro isn’t a very common ingredient. And almost of Koreans don’t like its unique flavor.
I had a very hard time to get used to the flavor of cilantro too. But since I ate a meal from “Chipotle – Mexican Grill”, I started like it.
This Korean Style Cilantro Salad I seasoned with salt, Korean red flakes (You can use regular red flakes or cayenne), sugar, rice vinegar, sesame oil and seeds – all same amount.
Then I added chopped green onion and Serrano pepper.
My hubby’s all time favorite, Cucumber Kimchi Salad!
Click the link to see the written recipe for my Cucumber Kimchi Salad,
And you put all together in a lettuce with rice!!
This is how we roll~!! lol
I feel a lot healthier than eating beef bulgogi, and my hubby loved it too!
If you are a vegetarian, or you want to try something different tofu recipe, try this!
You gonna LOVE it!
I hope you enjoy it as much as we did!!