beef and rice
Sunday Suppers

Korean Beef and Rice Dinner

Jackie Brown, from Mom on a Mission, has provided two distinct dishes for us to enjoy: Bulgogi Korean Beef and  No Bake Peanut Butter Chocolate Chip Granola Bars. So enjoy a little tasty…and a little tangy.

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Main Dish

My homeland food has just turned Southern! It’s crockin’ and it’s delish’. I’ve taken my original family recipe and made it into a freezer friendly crock pot meal. If you haven’t tried bulgogi, a Korean beef dish, you have got to try this super easy recipe even if you don’t have an Asian hair on your head.

I’m blessed to have this tradition continuing in our family thanks to my wonderful American mother who turned it into a family heritage night.

Look at all that amazing gravy it crocks up with the marinade. Put plenty of it on your brown rice. Grab some chop sticks (even if you have to rubber band them together) and make some family memories with this crock pot meal.

Bulgogi Korean Beef
  1. 2 to 3 pound sirloin tip roast, thinly sliced
  2. 8 Tablespoons sugar
  3. 4 Tablespoons sesame oil
  4. 8 Tablespoons low-sodium soy sauce
  5. 1 bunch green onions, sliced
  6. 4 cloves of garlic, pressed
  7. 4 Tablespoons sesame seed
  8. 2 Tablespoon flour
  9. 1/2 cup water
  1. Combine all marinade ingredients, except water in a gallon size Ziploc bag. Gently knead the marinade with the beef. Freeze or marinate.
  2. Marinate overnight or 24 hours.
  3. Thaw 24 hours and empty contents in crock pot.
  4. Add 1/2 cup water to bag and swish leftover marinade.
  5. Crock pot on low for six hours or frozen eight hours.
  6. Or crock pot on high for three hours if marinated overnight and refrigerated.
  7. Crock pot temperatures vary. Cook until done. Serve with brown rice and chop sticks.
  8. Garnish with additional sliced green onions and sesame seed if desired.
  1. Frugal Meat Tip: Purchase a chuck roast on sale instead of a sirloin tip, crock and shred the beef with two forks at the end.
Susan Merrill


This has been my staple snack and dessert recipe because it takes me about 10 minutes to make from start to finish. I use my microwave and do not bake them. I have 16 wholesome bars as good as the Quaker brand without any preservatives. I store my pan in the refrigerator unless they disappear too quickly. Plus, they cut nicely into bars after refrigerating. 

No Bake Peanut Butter Chocolate Chip Granola Bars
  1. 2 cups quick or regular oats
  2. 1-1/2 Rice crispy cereal {I use generic}
  3. 3/4 cup natural creamy peanut butter
  4. 1/2 cup honey
  5. 1/4 cup brown sugar
  6. 1 tsp vanilla extract
  7. 1/8 cup mini-chocolate chips
  1. Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang.
  2. In a large microwave safe mixing bowl, combine peanut butter, honey, brown sugar and salt. Heat mixture on HIGH power for 1 minute, remove and stir. Return to microwave and heat on HIGH power 1 minute longer. Remove from microwave, pour in vanilla and whisk mixture for 30 seconds.
  3. Add oats and Rice Krispies to peanut butter mixture and toss well to evenly coat.
  4. Pour mixture into prepared baking dish, firmly press mixture into an even layer with the back of a measuring cup sprayed with cooking spray. Press hard to compact. Wait about 2-3 minutes and sprinkle mini-chocolate chips on top and press again.
  5. Cover with plastic wrap and freeze 10 – 15 minutes or chill in refrigerator 30 minutes. Lift bars from dish using foil or paper overhang and cut into bars or squares. Store in an airtight container in the refrigerator.
Susan Merrill
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