Yesterday, I signed up for a Pure Barre class on Friday. They opened a new studio literally a minute from my house and ever since Jenna mentioned Barre exercises, I have been really intrigued. It’s a workout that is low-impact and you target all your trouble spots with one 55 minute workout that utilizes the ballet Barre to do your exercises. You can read more about it here. I hear that by the end of the workout, your muscles are so fatigued, you’re so sore, but you feel so good about yourself. I honestly do not know what I’m going to expect on Friday – I’m actually really nervous I won’t be able to hold all the positions for as long as you’re supposed to – but I’m going to try and push myself. I have a feeling every muscle in my body will ache on Saturday morning and I will literally have to roll out of bed. I’ll keep y’all posted ;)
Have you heard of the new exercise called Barre? Have you done any Barre exercises? What kind (Pure Barre, Barre3, etc.)?
**Nope, not being compensated or being offered free classes for mentioning Pure Barre. It’s something I’ve wanted to do for a while and I finally got the courage to sign up for it and I wanted to talk about it on my blog and see if any of you have done it, too! :)
Have you ever had Korean bulgogi? It’s Korean grilled marinated meat. If you go to an authentic Korean BBQ restaurant, you usually sit in front of your own personal hibachi grill and you order all kinds of meats from their menu and grill them yourself. It’s actually a really fun thing to do with your friends if you aren’t weirded out with using the same utensils over and over again to grab the meats/food. Korean bulgogi is one of the most popular Korean dishes. If you know a general idea of Korean cuisine, you probably know these three things: kimchi, bulgogi, and kalbi/galbi (shortribs).
I typically eat my bulgogi over steamed white rice, but you can use the bulgogi meat in a lettuce wrap, too! Or however you want. Either way, you’re going to love it.
This is actually a recipe from the archives. My Korean friend from work gave me this recipe a couple years ago and I wanted to revamp the photos to make it more appealing ;) please don’t look at the old photos (well, you can if you want), they’re slightly embarrassing! Anyway, so this is pretty authentic since it’s coming from a Korean friend! haha :)
- 1 pound thinly sliced ribeye, (I went to the Asian mart to buy this thinly sliced ribeye. They have it cut specifically for bulgogi but if you don't have an Asian mart around you can easily thinly slice your own ribeye)
- ⅓ cup low sodium soy sauce
- 2 tablespoon sesame oil
- 3 tablespoon granulated sugar
- ¼ teaspoon red pepper flakes
- ½ onion, sliced into half moon slivers
- 5 cloves of garlic, minced or sliced
- 2 stalks of green onions, cut into 1/2-inch lengths
- In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.
- Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.
- Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.
- Place in refrigerator to marinate for an hour, or even overnight.
- In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.
- This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.
- Serve over steamed white rice!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.