Freezer-Friendly Beef Bulgogi

Ingredients

• 1.2 kg petite top sirloin medallion (Thinly sliced)
• 1 tbsp sesame oil
• 3 tbsp gochujang (The preferred option; the creator substituted 1 tbsp chili crisp when they ran out during filming)
• 1 tbsp brown sugar
• 0.75 cup soy sauce
• 9 garlic (Minced)
• 3 tbsp fresh ginger (Minced)
• 6 green onions (Sliced)

Steps

1. 1

   Prepare the marinade ingredients: mince the garlic and ginger, and slice the green onions. Combine the sesame oil, gochujang, brown sugar, soy sauce, garlic, ginger, and green onions in a bowl, stirring until evenly mixed.

2. 2

   Divide the thinly sliced beef among zip-top bags or freezer-safe containers. Divide the marinade evenly among the portions.

3. 3

   Seal the bags or containers and mix thoroughly, turning or massaging the portions until the marinade coats all of the beef.

4. 4

   Marinate the beef in the refrigerator for 1–2 hours before cooking, or freeze immediately if preparing it for later.

5. 5

   When ready to eat, thaw a frozen portion safely in the refrigerator, then cook the marinated beef in a hot skillet, grill pan, or wok in batches until browned and cooked through. The source does not provide a specific cooking method or time.

Notes

Freeze for up to 3–4 months. Serve with rice or noodles, or add the cooked beef to a quick stir-fry. The creator noted that 1 tbsp chili crisp can substitute for the gochujang in a pinch, although gochujang is preferred. The source lists nutrition per serving as 248 calories, 37 g protein, 9 g fat, and 6 g carbohydrates; nutrition estimates for individual ingredients may not match those published figures.

Nutrition per serving

• main
• meal prep
• freezer-friendly
• high-protein
• beef
• marinated
• make-ahead
• East Asian-inspired