Welcome to day three thousand of the quarantine diaries.
I hope that one day I can look back on these posts and reminisce about the times I was able to beat the hard level on Sudoku within minutes, those afternoons when I washed my apartments walls for fun, and the mornings I poured a glass of wine at 11am. Just kidding about that last one....
Quarantine has left me afraid to go to the grocery store for many extremely valid reasons. It has also left me afraid to go to the grocery store for many irrational reasons. First off, I have learned that wearing a mask covering my mouth and nose causes me to have a panic attack in public, for fear that I am not getting enough oxygen. Second, I learned that my skin is really not fond of latex gloves and I am still attempting to combat the hive outbreak that occurred last outing. Of course lastly, I learned that if I worked at a grocery store I would definitely be quickly demoted because my bagging skills could really really use some work. Kudos to those baggers out there that master the art quicker than I can finish a game of Tetris
In reality, I think this time of isolation has revealed the true secrets behind what people really keep in the pantry. I'm guilty of going out to the store to fetch some zucchini for bread stating "this will include things you probably already have in your pantry." Well our pantries are now exposed and I can't help but yearn for those days of quick grocery trips.
In reality, I think this time of isolation has revealed the true secrets behind what people really keep in the pantry. I'm guilty of going out to the store to fetch some zucchini for bread stating "this will include things you probably already have in your pantry." Well our pantries are now exposed and I can't help but yearn for those days of quick grocery trips.
Well, I'm here to provide you with a recipe where you truly probably have all the ingredients needed. Have ground beef and rice? Congrats you're 2/3 of the way there. Last year, I had no idea what Bulgogi was, but after seeing roughly 3,000 ads for Hello Fresh, I now can't get the idea out of my mind. Turns out Bulgogi is a simple Korean sauce I have made numerous times while making stir frys. I actually guarantee you have these ingredients in your pantry.
1 pound ground beef
1/2 cup diced scallions
1 tsp olive oil
1/2 cup thinly sliced carrots
1 cucumber diced
2 cups cooked rice
2 tbsp sesame seeds
1 tbs vinegar
1/2 cup greek yogurt (or sour cream)
2 tbsp (to taste) Sriracha
Bulgogi sauce:
1/2 cup apple juice
1/4 cup soy sauce
2 tbsp sesame oil
three cloves garlic minced
1 tsp ground ginger (1 tbsp fresh)
2 tbsp brown sugar
1 tsp rice wine vinegar
Whisk together all ingredients in a small bowl for the Bulgogi sauce. Set aside. In a large skillet heat one tbsp of olive oil over medium high heat. Add in half of the scallions and cook for 1 - 2 minutes. Add in the ground beef and brown for 5 - 7 minutes. Stir in the Bulgogi sauce and toss to coat all the meat. Cook for an additional 3 minutes. Remove beef from heat and stir in the sesame seeds. In a small bowl mix together greek yogurt and Sriracha sauce. Add water to make the sauce easier to "drizzle." Divide rice into individual bowls and serve with ground beef, carrots, and cucumbers. Top with Sriracha sauce, the remaining green onions, and extra sesame seeds.
1/2 cup diced scallions
1 tsp olive oil
1/2 cup thinly sliced carrots
1 cucumber diced
2 cups cooked rice
2 tbsp sesame seeds
1 tbs vinegar
1/2 cup greek yogurt (or sour cream)
2 tbsp (to taste) Sriracha
Bulgogi sauce:
1/2 cup apple juice
1/4 cup soy sauce
2 tbsp sesame oil
three cloves garlic minced
1 tsp ground ginger (1 tbsp fresh)
2 tbsp brown sugar
1 tsp rice wine vinegar
Whisk together all ingredients in a small bowl for the Bulgogi sauce. Set aside. In a large skillet heat one tbsp of olive oil over medium high heat. Add in half of the scallions and cook for 1 - 2 minutes. Add in the ground beef and brown for 5 - 7 minutes. Stir in the Bulgogi sauce and toss to coat all the meat. Cook for an additional 3 minutes. Remove beef from heat and stir in the sesame seeds. In a small bowl mix together greek yogurt and Sriracha sauce. Add water to make the sauce easier to "drizzle." Divide rice into individual bowls and serve with ground beef, carrots, and cucumbers. Top with Sriracha sauce, the remaining green onions, and extra sesame seeds.
RSS Feed
