Easy Single-Serve Bulgogi (Freezer-Friendly)
Easy Single-Serve Bulgogi (Freezer-Friendly)
Ingredients
- 1 pound shaved beef, such as ribeye slices
- 1 onion, sliced
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil, as needed for cooking
Instructions
- 1
In a large mixing bowl, combine the soy sauce, honey, sesame oil, and black pepper. Whisk well until all ingredients are thoroughly mixed and the honey is dissolved.
⏱️ 2 min
- 2
Add the shaved beef and sliced onion to the bowl with the marinade. Using a gloved hand or tongs, thoroughly mix the beef and onions with the marinade, ensuring all pieces are evenly coated.
⏱️ 3 min
- 3
Divide the marinated bulgogi mixture into 4 equal single portions. For easy freezing and separation, place each portion on a small piece of parchment paper. Transfer these parchment-wrapped portions onto a tray and then into freezer-safe Ziploc bags. Freeze for future use.
⏱️ 10 min
- 4
When ready to cook, remove one frozen single portion of bulgogi from the freezer. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil to the pan.
⏱️ 1 min
- 5
Once the oil is shimmering, add the frozen bulgogi portion directly to the hot pan. Cook, stirring frequently with chopsticks or a spatula, breaking up any frozen clumps. Continue to cook until the beef is fully cooked through, the onions are tender, and any excess liquid has evaporated, about 8-10 minutes.
⏱️ 9 min
- 6
Serve the bulgogi hot. It's delicious in a bulgogi egg scramble, a bulgogi melt sandwich, or as a bulgogi dupbap (rice bowl) with greens and a raw egg yolk on top.
Kitchen Tools
Nutrition Facts (per serving)
Easy Single-Serve Bulgogi (Freezer-Friendly)
- 1 pound shaved beef, such as ribeye slices
- 1 onion, sliced
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil, as needed for cooking
Instructions
- 1
In a large mixing bowl, combine the soy sauce, honey, sesame oil, and black pepper. Whisk well until all ingredients are thoroughly mixed and the honey is dissolved.
⏱️ 2 min - 2
Add the shaved beef and sliced onion to the bowl with the marinade. Using a gloved hand or tongs, thoroughly mix the beef and onions with the marinade, ensuring all pieces are evenly coated.
⏱️ 3 min - 3
Divide the marinated bulgogi mixture into 4 equal single portions. For easy freezing and separation, place each portion on a small piece of parchment paper. Transfer these parchment-wrapped portions onto a tray and then into freezer-safe Ziploc bags. Freeze for future use.
⏱️ 10 min - 4
When ready to cook, remove one frozen single portion of bulgogi from the freezer. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil to the pan.
⏱️ 1 min - 5
Once the oil is shimmering, add the frozen bulgogi portion directly to the hot pan. Cook, stirring frequently with chopsticks or a spatula, breaking up any frozen clumps. Continue to cook until the beef is fully cooked through, the onions are tender, and any excess liquid has evaporated, about 8-10 minutes.
⏱️ 9 min - 6
Serve the bulgogi hot. It's delicious in a bulgogi egg scramble, a bulgogi melt sandwich, or as a bulgogi dupbap (rice bowl) with greens and a raw egg yolk on top.