MEAL PREP IS BACK! Beef Bulgogi Meal Prep Recipe

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Trim the skin off 1 red shallot and roughly chop it.

Roughly chop 3 cloves of fresh peeled garlic.

Roughly chop 20 g of peeled ginger.

Transfer shallot, garlic, and ginger to a blender or mortar and pestle.

Add 20 ml of vegetable or peanut oil, 5 ml of sesame oil, 80 ml of low sodium soy sauce, 20 g of gochujang, 20 g of brown sugar, 2 g of dried chili flakes, and salt and ground white pepper to taste to the blender.

Blend on high speed until a coarse paste forms.

Set the sauce aside.

Separate the white roots from the green stems of 8 spring onions, chopping the white roots and thinly slicing the green stems for garnish.

Trim 2 heads of broccoli into bite-sized florets and chop the stems.

In a large saucepan, combine 300 g of washed jasmine rice with 500 ml of cold water and a pinch of salt.

Bring the rice to a boil over high heat, then cover and reduce heat to low, cooking for 12 minutes undisturbed.

In a large high-rimmed pan over medium-high heat, add 1 tablespoon of vegetable or peanut oil and 1 kg of ground beef, breaking it up as it cooks for 5 minutes until browned.

Season the beef with salt and pepper while cooking, ensuring it doesn't overcook and dry out.

Add the prepared Bogi sauce to the browned beef and stir through, cooking for 1 minute over medium heat to incorporate flavors.

In a large wok or pan over high heat, add 1 tablespoon of vegetable or peanut oil, then add the broccoli with a pinch of salt and ground white pepper, stir-frying for 4-5 minutes until charred.

After 5 minutes, add the spring onion roots and stir-fry for another 2 minutes, then remove from heat and add 5 ml of sesame oil, mixing well.

After the rice has cooked for 12 minutes, turn off the heat and let it sit with the lid on for an additional 5 minutes before fluffing with a fork.

Serve the dish by placing rice on one end, broccoli and spring onion stir-fry in the middle, and Bogi beef on the other end, garnishing with sesame seeds and spring onion stems.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens