Directions
- 1Dice yellow onions, slice green onions into long strips, dice Persian cucumber, and chop lettuce into small pieces.
- 2Combine honey, minced garlic, soy sauce, sesame oil, sesame seeds, and black pepper in a bowl.
- 3Add sliced meat and diced onions to the bowl and mix well. Marinate for 30min-5 hours in the fridge.
- 4Grill bulgogi mix in a pan coated with spray oil on medium heat until cooked through.
- 5In a new bowl, combine minced garlic, soy sauce, brown sugar, rice vinegar, gochugaru, sesame oil, sesame seeds, and chopped vegetables. Mix well.
- 6Add half of the steamed rice, half of the bulgogi, and half of the salad to a meal prep container.
Ingredients
- 1 bunch green leaf lettuce
- 2 green onion
- 1 Persian cucumber
- 1 tsp minced garlic
- 1.5 tbsp soy sauce
- 0.5 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp gochugaru
- 0.5 tbsp sesame oil
- 0.5 tbsp sesame seeds
- 0.5 lb thinly sliced ribeye
- 0.25 medium yellow onion
- 0.5 tbsp honey
- 1 tsp minced garlic
- 2 tbsp soy sauce
- 0.5 tbsp sesame oil
- 1 tsp sesame seeds
- 1 /3 second spray oil
- 1 to taste black pepper
- 1.5 cups cooked rice
Equipment
bowlpanwooden spatulachopsticksknifecutting boardmeasuring spoons
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