Freezer Meal Prep - Soyless Bulgogi

Part 2 of my Soyless Bulgogi recipe is a form of meal prepping. Learn different methods on how to store premade Beef Bulgogi to cook on a whim or when you just don't have the time or energy to cook from scratch.

Recipe:
Ingredients:
• 1-1.5 lb (680g) thinly sliced beef (ribeye, tenderloin, etc.)
• 2 tbsp neutral-tasting oil.
Bulgogi Marinade:
• 1/3 Cup Coconut Aminos
• 1 Tbsp Oyster Sauce (Optional)
• 1/3 Cup Asian Pear Puree (or Kiwi) (this is for tenderizing)
• 1 Tbsp Mirin (or white cooking wine)
• 1-2 Tbsp honey (or 1 Tbsp Raw Cane Sugar, or other sweetener of choice)
• 1 Tsp garlic powder (or 2 Fresh Garlic Cloves minced)
• 1/4 Tsp freshly ground black pepper
• ½ Tsp salt (optional for you low sodium fucks)
• 1 Tsp of sesame oil
• 1 Stalks of green onions/scallions, green part only (finely chopped)
 
Instructions:
MARINATE BEEF
1. In a medium mixing bowl, combine all the marinade ingredients together until well combined and the honey/sugar substitute is dissolved.
2. Cut the beef into bite-sized pieces. If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice. Put the cut steak into the mixing bowl with the marinade.
3. Give the beef and marinade a nice massage (happy ending optional) until each piece is fully coated.
4. Optionally you can let it marinate in the fridge for a few hours to let the Bulgogi marinade penetrate deeper into the beef. This can be done both before or after you put them into your container of choice.

FREEZE
1. There are multiple methods to package, using what you have available or your preference of convenience. Each has its pros and cons. If you need to separate serving portions, now is the time to do so. I separate them into 2 containers (2 servings per container).
A. Vacuumed sealed bag. Pour the Bulgogi beef with its marinade into a vacuum sealable bag. Before vacuum sealing it, distribute the beef within the bag as if you’re creating a flat block that will allow other batches to stack on top of it, or so that it can fit into tight spaces. This can also be done after sealing it, but I find that it is harder to do so once all the air is out of it.
Pros: This method works great for longer storage in the freezer and has the quickest cooking time as it can be cooked from frozen (assuming it froze flat). This also works great when space is an issue. It also allows for quick-thawing; simply place the sealed bag into a large bowl or clean sink filled with slightly cold water for 10-20 minutes or until at least 90% thawed. Otherwise, thaw it in your fridge the night prior or morning of.
Cons: Vacuum sealing anything with liquid, such as this marinade, can create a mess in your vacuum sealer. To prevent or lessen its effects, use the “pulse” or “manual,” setting on your vacuum sealer so that you can stop the suctioning the moment the liquid reaches where the seal will be, then seal it. The downside to this method is that there may be a few air bubbles left which could affect the longevity of its storage unless you are willing to clean up a little bit of mess by using the auto function to remove more air.
B. Frozen in a Bag. Pour your Bulgogi beef into a freezer safe Ziploc bag, pushing out as much air as possible. If possible, or desirable, spread out the bulgogi and lay it as flat as possible while it freezes.
Pros: Quick and easy when pressed on time. Allows for quick-thawing. Can be cooked from frozen if frozen flat, but will likely need to be cut out of the bag.
Cons: Won’t last as long as vacuum sealing and may freeze into an awkward shape, making it more difficult/awkward to store in a crowded freezer.
C. Frozen in a Hard Container. Pour your Bulgogi beef in an airtight, freezer safe, hard container.
Pros: Quick and easy to freeze and store. Allows for better storage as multiple batches can be neatly stacked.
Cons: Depending on the size and shape of your container, this might take up more room than necessary in your freezer if it’s crowded. You may need to thaw the beef first before cooking as it could freeze to the container. Won’t last anywhere near as long as frozen in a bag with little air or vacuum sealed as oxygen is what leads to freezer-burn.

COOKING BULGOGI FROM FROZEN
1. Heat your pan of choice over medium heat and add 1-2 tablespoon of avocado oil (or oil/fat of choice). Once the oil is heated, add the bulgogi Beef.
2. Do not touch the beef as it thaws and cooks for the first 2-3 minutes. This will allow for some good browning on the bottom.
3. Once the bottom has browned, flip everything to the raw/frozen sides down. Let it cook for another minute or two. Then stir and flip the beef as needed until it is cooked to your desired doneness. The sauce should be mostly gone at this point. If cooking from thawed, decrease the total cook time by a minute or two.
4. Once done, remove and place it on a serving plate. Serve with hot rice, lettuce or kimchee and garnish with sesame seeds.

Enjoy