1Thinly slice your onions and dice your green onions into small pieces.
2In a bowl, add your sliced meat and gochugaru, gochujang, sliced yellow onions, minced garlic, soy sauce, honey, sesame oil, black pepper, sesame seeds, and water to make your spicy bulgogi.
3Mix everything together well and let it marinate for 15-60 minutes in the fridge.
4On a pan coated with spray oil on medium heat, grill your spicy bulgogi until cooked through.
5In each meal prep container, add half of your spicy bulgogi, a few lettuce leaves, and half of your cooked rice.
Ingredients
0.5 lb thinly sliced ribeye raw (also labeled as bulgogi meat at your local Korean market)
2 tbsp gochugaru
2 tbsp gochujang
0.25 large yellow onion
1.25 tbsp minced garlic
1 medium green onion
1 tbsp soy sauce
0.5 tbsp honey
2 tbsp water
0.5 tbsp sesame oil
1 tsp sesame seeds
0.5 tsp black pepper
0.33 second spray spray oil
1.5 cups cooked rice
6 -10 small green lettuce leaves
Equipment
bowlpanmeal prep containerziploc bags
Tips
To enjoy as a “Ssam” or Korean Lettuce Wrap, place your rice and spicy bulgogi on top of your lettuce leaf.
When meal prepping to re-heat, make sure to put your lettuce & meat into separate ziploc bags to avoid getting the rice soggy.
When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally eat with your lettuce to preserve the crunch and enjoy!