You want to do some meal prep, but you want it to be Korean-style? If this is you, you’ve come to the right place. This easy Beef Bulgogi Meal Prep Recipe will make your life a lot easier and tastier.
If you make them in advance and store them in the fridge or freezer, you don’t have to worry about having a good meal every single day. Trust me, it is so easy, simple, and delicious that you will find yourself making it over and over again.
Beef Bulgogi Meal Prep
Ingredients:
- 2.5 cups short-grain white rice
- 2.5 cups water
- 1 large yellow onion
- 3-4 green onions, divided
- 5 white button mushrooms, about 2.5 oz (70g) in total
- 1 mild green chili (optional)
- 1 mild red chili (optional)
- 2.2 lb (1kg) ground beef
- 1-2 broccoli (or asparagus, string beans, etc.)
- Kosher salt, to season
- 3 tbsp neutral-tasting oil
- 1.5 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
- Kimchi (optional), to serve
Bulgogi Marinade:
- 5 tbsp soy sauce
- 3 tbsp sugar
- 4 tbsp mirin
- 4 tbsp oyster sauce
- 3 tbsp minced garlic
- 2 tbsp toasted sesame oil
- Black pepper, to taste
- Small pinch of MSG (optional)
Instructions:
COOK RICE
Wash the rice to remove any dust and 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 GROUND BEEF
1. Prepare the vegetables: Finely dice the onion. Thinly slice the green onions and save some for garnish. Finely chop the mushrooms. Finely chop the chili peppers (if using).
2. Make the bulgogi marinade: In a small container, mix together the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, black pepper, and MSG (if using).
3. To a large mixing bowl, add the ground beef, mushrooms, and marinade. Mix well. Cover and marinate in the fridge for at least 15 minutes or overnight.
PREPARE BROCCOLI
1. Cut off the florets. Cut them into smaller bite-sized pieces.
2. Bring a pot of water to a boil. Once it comes to a boil, lightly season with salt and add the broccoli. Blanch for 1 to 2 minutes. Shock them in some ice water. Drain well.
MAKE GROUND BEEF BULGOGI
1. In a large wok (or pan), heat the oil over medium-high heat. Once it’s heated, add the white parts of the green onions and onion. Saute for 5 minutes or until the onion becomes translucent.
2. Add the beef mixture. Spread it out and give it some time to caramelize. Once you’ve got some sear on the bottom, flip and break it into small pieces. Keep stirring it around until the beef is cooked through. This will take about 12 minutes.
3. Turn the heat off. Add the chili peppers (if using), the rest of the green onions, and the sesame oil. Give it a final mix.
ASSEMBLE
1. Divide the rice into microwave-safe containers. (Because I’m more into muscle gain, I divided it into 5 servings, but if this is too many calories for you, you can divide it into 6 or 7 .)
- Makes: 6 servings, 738 CALS per serving (C: 68g P: 55g F: 25g)
- Makes: 7 servings, 633 CALS per serving (C: 58g P: 47g F: 21g)
2. Make a barrier with broccoli. (Make sure the broccoli is really well drained.) Add the ground beef bulgogi. Sprinkle with sesame seeds. Optionally, serve with kimchi on the side.
NOTES:
- If you don’t want to cook it all at once, you can divide the marinated beef into 5 portions and store them in the fridge or freezer.
- The 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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Beef Bulgogi Meal Prep Recipe
7
servingsIngredients
2.5 cups short-grain white rice
2.5 cups water
1 large yellow onion
3-4 green onions, divided
5 white button mushrooms, about 2.5 oz (70g) in total
1 mild green chili (optional)
1 mild red chili (optional)
2.2 lb (1kg) ground beef
1-2 broccoli (or asparagus, string beans, etc.)
Kosher salt, to season
3 tbsp neutral-tasting oil
1.5 tbsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
Kimchi (optional), to serve
- Bulgogi Marinade:
5 tbsp soy sauce
3 tbsp sugar
4 tbsp mirin
4 tbsp oyster sauce
3 tbsp minced garlic
2 tbsp toasted sesame oil
Black pepper, to taste
Small pinch of MSG (optional)
Directions
- Cook Rice
- Wash the rice to remove any dust and 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
- Prepare the vegetables: Finely dice the onion. Thinly slice the green onions and save some for garnish. Finely chop the mushrooms. Finely chop the chili peppers (if using).
- Make the bulgogi marinade: In a small container, mix together the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, black pepper, and MSG (if using).
- To a large mixing bowl, add the ground beef, mushrooms, and marinade. Mix well. Cover and marinate in the fridge for at least 15 minutes or overnight.
- Prepare Broccoli
- Cut off the florets. Cut them into smaller bite-sized pieces.
- Bring a pot of water to a boil. Once it comes to a boil, lightly season with salt and add the broccoli. Blanch for 1 to 2 minutes. Shock them in some ice water. Drain well.
- Make Ground Beef Bulgogi
- In a large wok (or pan), heat the oil over medium-high heat. Once it’s heated, add the white parts of the green onions and onion. Saute for 5 minutes or until the onion becomes translucent.
- Add the beef mixture. Spread it out and give it some time to caramelize. Once you’ve got some sear on the bottom, flip and break it into small pieces. Keep stirring it around until the beef is cooked through. This will take about 12 minutes.
- Turn the heat off. Add the chili peppers (if using), the rest of the green onions, and the sesame oil. Give it a final mix.
- Assemble
- Divide the rice into microwave-safe containers. (Because I’m more into muscle gain, I divided it into 5 servings, but if this is too many calories (884 Calories per serving) for you, you can divide it into 6 or 7 .)
- Make a barrier with broccoli. (Make sure the broccoli is really well drained.) Add the ground beef bulgogi. Sprinkle with sesame seeds. Optionally, serve with kimchi on the side.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you don’t want to cook it all at once, you can divide the marinated beef into 5 portions and store them in the fridge or freezer.
- The 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.