There’s nothing inherently wrong with eating just grilled chicken and rice. But if you’ve ever been looking for a new meal prep recipe that’s not boring or flavorless, you’ve come to the right place. This Gochujang Beef Bulgogi meal prep is healthy, budget-friendly, simple to make, and absolutely delicious. Trust me, it has everything you could ever want in a meal prep.
Gochujang Beef Bulgogi
Ingredients:
- 1.25 cups (275g) short-grain white rice
- 1.25 cups (300ml) water
- 2.2 lb (1kg) thinly sliced beef (or any cut of beef, ground beef)
- 1 large yellow onion
- 3-4 green onions, divided
- 1/2 carrot, about 4 oz (120g) in total
- 4 shiitake mushrooms (or enoki, oyster, white button mushrooms, etc.)
- 1 red bell pepper (optional)
- 2 tbsp neutral-tasting oil, divided
- Generous pinch of toasted sesame seeds, to garnish
Marinade:
- 3 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 tbsp minced garlic
- 1 tbsp toasted sesame oil
- Black pepper, to taste
Instructions:
COOK RICE
Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the “pressure cook” button.
MARINATE BEEF
1. Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes or until it’s partially frozen. Thinly slice it against the grain.) Transfer to a mixing bowl.
2. To make the marinade, add all the marinade ingredients in a small container and mix well. (If you want to make it less spicy, you can reduce the chili pepper flakes.) Pour it over the beef and gently massage it. Cover and marinate in the fridge for at least 10 minutes or overnight.
PREP VEGETABLES
1. Cut the onion into thin strips. Cut the green onions into strips, about 2 inches (5 cm) long. Thinly slice some green parts for a garnish at the end.
2. Cut the carrot into thin matchsticks. Thinly slice the mushrooms. Cut the bell pepper (if using) into bite-sized pieces.
COOK GOCHUJANG BULGOGI
1. In a large wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the onion and green onions. Saute for 3 minutes or until the onion starts to pick up some color. Add the carrot, mushrooms, and bell pepper. Cook for 3 to 4 minutes or until softened. Remove from the wok and set aside.
2. Place the same wok over high heat and add 1 tablespoon of oil. Once it’s heated, add the marinated beef. Cook for 5 minutes or until cooked through.
3. Add all the cooked vegetables. Toss together for 1 to 2 minutes.
ASSEMBLE
Divide the rice into 5 microwavable containers. Evenly distribute the gochujang bulgogi. Sprinkle with sesame seeds and green onions. Enjoy!
NOTES:
- Makes: 5 servings, 673 CALS per serving (C: 58g P: 45g F: 28g)
- The gochujang beef bulgogi meal prep will last up to 3 days in the fridge or in the freezer for a few months. Make sure to cool completely before you store them.
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Gochujang Beef Bulgogi
(Meal Prep Recipe)
5
servingsIngredients
1.25 cups (275g) short-grain white rice
1.25 cups (300ml) water
2.2 lb (1kg) thinly sliced beef (or any cut of beef, ground beef)
1 large yellow onion
3-4 green onions, divided
1/2 carrot, about 4 oz (120g) in total
4 shiitake mushrooms (or enoki, oyster, white button mushrooms)
1 red bell pepper (optional)
2 tbsp neutral-tasting oil, divided
Generous pinch of toasted sesame seeds, to garnish
- Marinade:
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp mirin
1 tbsp sugar
2 tbsp minced garlic
1 tbsp toasted sesame oil
Black pepper, to taste
Directions
- Cook Rice
- Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the “pressure cook” button.
- Marinate Beef
- Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes or until it’s partially frozen. Thinly slice it against the grain.) Transfer to a mixing bowl.
- To make the marinade, add all the marinade ingredients in a small container and mix well. (If you want to make it less spicy, you can reduce the chili pepper flakes.) Pour it over the beef and gently massage it. Cover and marinate in the fridge for at least 10 minutes or overnight.
- Prep Vegetables
- Cut the onion into thin strips. Cut the green onions into strips, about 2 inches (5 cm) long. Thinly slice some green parts for a garnish at the end.
- Cut the carrot into thin matchsticks. Thinly slice the mushrooms. Cut the bell pepper (if using) into bite-sized pieces.
- Cook Gochujang Bulgogi
- In a large wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the onion and green onions. Saute for 3 minutes or until the onion starts to pick up some color. Add the carrot, mushrooms, and bell pepper. Cook for 3 to 4 minutes or until softened. Remove from the wok and set aside.
- Place the same wok over high heat and add 1 tablespoon of oil. Once it’s heated, add the marinated beef. Cook for 5 minutes or until cooked through. Add all the cooked vegetables. Toss together for 1 to 2 minutes.
- Assemble
- Divide the rice into 5 microwavable containers. Evenly distribute the gochujang bulgogi. Sprinkle with sesame seeds and green onions. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The gochujang beef bulgogi meal prep will last up to 3 days in the fridge or in the freezer for a few months. Make sure to cool completely before you store them.
1 Comment
Perfect as always, and that sauce!