Korean Barbecue-Inspired Meal Prep
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
Related recipes
오이김밥
Korean · Lunch
치킨 앤 머쉬룸 멜팅 치즈 샌드위치
Korean · Lunch
배추찜
Korean · Lunch10m
Cheesy honey sriracha Chicken sliders
Korean · Lunch
파누오쪼 샌드위치
Korean · Lunch1h 6m
Cabbage Egg Kimbap
Korean · Lunch15m
Gochujang Bacon Noodles
Korean · Lunch
초간단 치즈크러스트 피자
Korean · Lunch5m
Korean Fried Tofu
Korean · Lunch
Bulgogi hot pocket
Korean · Lunch
충무김밥 오징어 어묵무침
Korean · Lunch
Honey Gochujang Chicken Bowls with Homemade Pickles
Korean · Lunch