Freezer-Friendly Beef Bulgogi

Ingredients

• 1.2 kg petite top sirloin medallion (Thinly sliced)
• 1 tbsp sesame oil
• 3 tbsp gochujang (The preferred option; 1 tbsp chili crisp may be substituted in a pinch)
• 1 tbsp brown sugar
• 0.75 cup soy sauce
• 9 garlic (Cloves, minced)
• 3 tbsp fresh ginger (Minced)
• 6 green onions (Sliced)

Steps

1. 1

   Thinly slice the petite top sirloin medallion against the grain. Mince the garlic and ginger, and slice the green onions.

2. 2

   In a bowl, combine the sesame oil, gochujang, brown sugar, soy sauce, minced garlic, minced ginger, and sliced green onions to make the marinade.

3. 3

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

4. 4

   Seal the bags or containers, removing excess air where possible. Mix or massage each portion until the beef is thoroughly coated with marinade.

5. 5

   Refrigerate and marinate for 1–2 hours before cooking, or freeze immediately for later use.

6. 6

   For frozen portions, thaw overnight in the refrigerator before cooking. Cook the beef in a hot skillet or wok in batches, if needed to avoid crowding, until browned and cooked through, about 3–5 minutes per batch depending on slice thickness. This cooking guidance is inferred because the source does not provide cooking directions.

Notes

Store the marinated beef frozen for up to 3–4 months. The creator notes that 1 tbsp chili crisp was used as a substitute when gochujang ran out, but gochujang is preferred. Serve with rice, noodles, or add to a quick stir-fry. Nutrition in the source is listed as approximately 248 calories, 37 g protein, 9 g fat, and 6 g carbohydrates per serving; values can vary by beef cut and brands.

Nutrition per serving

• main
• meal prep
• freezer-friendly
• high-protein
• gluten-free adaptable
• stovetop
• spicy
• Korean-inspired