Dinner’s Ready: Alycia Jeong’s Beef Bulgogi

Dinner Ready Jeong family Dec 21

The Christmas holidays are upon us, and we couldn’t be more excited to share a new recipe for your entire family to enjoy! During the holiday season, cooking is one of the main traditions amongst families across the globe.

Although foods are prepared in various ways in households around the world, they all tend to be savored and appreciated… and cooked with lots of love during this time of year.

This month Alycia Jeong is sharing a delicious Korean Christmas cuisine that’s a popular signature dish and part of her family’s tradition during the holiday season. Alycia and her husband, Shin, met in college and have been married since 2010. They have three sons: Noah (7), John David (4), and Ian (1). Being a working mom, Alycia’s three boys certainly keep her on her toes.

When asked what inspires her to cook and how her passion emerged, here’s what Alycia had to share: “This question made me think! When I started cooking for my family, I had a lot to learn.

My husband came to America from South Korea when he was 24, and I knew nothing about Korean food.

I can remember many humbling interactions over the years as I have tried to learn Korean cooking. My dear husband has supported and given me many cooking tips. I hope that our combined cultures will allow my children to grow up loving all types of foods.”

This classic Bulgogi dish is sure to wow family and friends at your holiday gathering. Passed down from family to family, it’s a staple meal in the Jeong household, and hopefully, it will become one of your favorites, too.

Alycia adds, “For anyone who is newly into cooking (whether a young adult or otherwise), invite a friend over and take baby steps.

I could never have imagined 11 years ago that I would enjoy cooking Korean food. After years of practice and sharing meals with family and friends, I can see that God has allowed me to develop a joy for cooking.”

Beef Bulgogi


2lbs beef (flank, ribeye, or top sirloin)
Brown sugar
Soy sauce
Minced garlic
Bell pepper
Green onion


Cut the meat into thinly sliced strips. Marinate in the sauce for 30 minutes, up to overnight. If you opt to marinate for 30 minutes, you can include your vegetables.

However, if you marinade for longer or overnight, add vegetables when cooking.

For the sauce, heat a 1/2 cup of water. Add 1/2 cup of brown sugar. Mix until dissolved. Add 1/2 cup of soy sauce.

Optional: add one tablespoon of minced garlic.

Veggies (thinly sliced): one carrot, one onion, one bell pepper, and three medium or ten small green onions (including the bulbs).

Mix all vegetables, sauce, and meat in a large mixing bowl.

Preheat a large skillet with 1 tablespoon of cooking oil. Add meat and vegetables into a pan on medium heat until veggies are at desired softness; usually around 10 minutes. Serve with rice and a side of kimchi.


Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon and
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