Archive | Korean RSS feed for this section

Baby Shopping in Germany and Korean BBQ

2 Oct

Saturday we made the one hour drive to Konstanz, Germany to do a bit of baby shopping.  Everything in Germany is about 1/3 the price it is in Switzerland so if you need to buy a lot of stuff, head across the border! I was hoping to get much more checked off my list but we were fairly successful in purchasing some of the more pricier items we’ll need.

First and most importantly, Our car seat/carrier!  I love the colors!

Here’s a close up to see it has green dots on it

Before I picked out the car seat, I picked out these toys to be attached to the car seat/ carrier and they match perfectly!

The electronic baby swings/bouncers are almost non-existent here so we got a baby bjorn bouncer. The baby makes the bouncer rock with its own movements. It is supposed to help develop motor skills and it has great reviews.

We were lucky enough to get a Moby Wrap from Sherri! Which should be great to carry Hazel for the first few months but after that I’ve been told an Ergo carrier is great. So we bought one. I think it will be perfect for going on hikes.

I also bought a Medela breast pump, a changing pad and a Diaper Champ but I don’t think we need photos of those 😉

These little birdies I made are for a mobile in the nursery.

And last but definitely not least! A recipe EVERYONE must try. I must be honest. I’ve never had Korean BBQ so I can’t tell you how ‘authentic’ this recipe is and I don’t know how it compares to others, but this recipe is one of the BEST I’ve ever made.

Crockpot Korean Beef Tacos



Yield: 6-8 servingsPrep Time: 15 minutesCook Time: 8 hoursTotal Time: 8 hours 15 minutes
Makes  EXCELLENT leftovers!

For the Cucumber Slaw:
2 hot house cucumber (the wrapped seedless kind)
4 teaspoons rice vinegar
1 teaspoon sugar
2 pinches of salt
crushed red pepper flakes to taste

For the Korean Beef:
6 1/2 pounds (roughly) beef back ribs (you can use short ribs, but they are WAY more expensive)

1 1/2 cups low sodium soy sauce
1 2/3 cups packed brown sugar
10 cloves garlic, grates
4 tablespoons grated ginger
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1-2 teaspoons crushed red pepper flakes

For the tacos:
16 small flour tortillas
bean sprouts
sriracha (for some H.E.A.T.)

For the Cucumber Slaw:
Slice cucumbers as thin as you can get them (I used a mandoline slicer to help, but it’s not necessary) and place in a bowl. Add the rice vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. You can make these the night before if desired!

For the Korean Beef:
Spray a 7 quart slow cooker base with non-stick cooking spray and add the beef back ribs. In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on low heat for 8 hours. I rotated the ribs on my lunch break and also used a turkey baster to do a quick baste on the ribs with (the majority of the ribs will be submerged in the sauce & juices). When ready to serve, take out of crockpot, remove bones, and shred.

For the tacos:

Warm taco shells in the microwave (or my personal favorite – on the grill… just a few seconds each side). Add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling extra frisky, drizzle on some sriracha for a nice kick!