We have been considering moving up to a crossover vehicle or SUV so I was excited to see what the Kia had to offer. After driving it for a week I am sold that we must upgrade! My favorite features were the heated seats, navigation system, and size. After taking Monkey Girl in and out of her car seat in the Kia, it was difficult to have to bend down and contort to get her in an out of my current vehicle. The Sorento was so great to get to and from work. It has a great zip to it that made it fun to drive and I felt like a hot mamma cruising round town init.
We also used it to transport large boxes when we were moving to our new office space. Folding down the third row of seats was so simple and the space it provided was prefect for what we needed. Here in Colorado, it is also important to have a vehicle that can be driven in the snow. The Sorento’s all-wheel-drive system offers a lockable center differential to route constant power to both axles, should you need to get out of some heavy snow or mud. I was also surprised to see the great gas mileage that the Sorento gets. As you know, Frugality is important to me. The Sorento averages 21 city MPG and 28 highway MPG.
Did you know that while the Kia Sorento was Korean born itis now manufactured in America at Kia’s U.S. facility in West Point, Georgia? After spending a week with the Sorento, I knew exactly what recipe I wanted to make! I contacted my friend Eliza who’s husband’s family is Korean. She got permission to share Ok’s (pronounced Oak) Bulgogi (pronounced Poe-go-gee) recipe with me. Combined with my hot and colorful coleslaw and served up with a corn bread muffin, this is a perfect Sorento inspired recipe!
1/2 Cup water
1/2 cup soy sauce
1/2 cup sugar
1 tsp ginger grated
1 clove garlic minced
1 pinch pepper
1 tbsp sesame oil
1 tbsp sesame seed
1 lb top sirloin beef
1 small head red cabbage, shredded
4 green onions, whites and greens, chopped
4 medium carrots, shredded
1 red bell pepper, thinly sliced
2 jalapenos, cut in half and sliced in half moons (to tone down the heat, remove ribs and seeds from all or some of the peppers)
1 large handful cilantro, chopped
1/4 c. rice vinegar
1/4 c. cider vinegar
1/4 c. soy sauce
1/4 c. olive oil
1 T. sesame oil
2 cloves garlic, grated
1 inch piece of ginger, grated
Combine dressing ingredients in the bottom of a large bowl and whisk until combined. Add vegetables and toss to coat.
This recipe is great served hot with a warm corn bread muffin.
Just like the Kia Sorento,it is super versatile. If you are taking your Sorento on a trip up to the mountains, just toss the Bulgogi and Coleslaw in a tortilla or wrap of your choice and you are good to go!