Between this Easy Freezer Korean Bulgogi and our Twenty-Minute Skillet Shakshuka we published last week, we’re teaching you all sorts of new ethnic dishes. Or maybe you’re already a Bulgogi and Shakshuka expert? Either way, the names of these dishes may sound complex, but we promise you…they are INCREDIBLY simple to make.
Easy Freezer Korean Bulgogi is basically ground beef cooked with cabbage, ginger, honey, soy sauce and sriracha, and served over warm rice. The contrasting sweet and spicy flavors create an Asian dish that is pleasantly surprising.
One note on the soy sauce/coconut aminos…I personally prefer using coconut aminos in my cooking. I like the sweet taste it adds, and it’s lower in sodium than soy sauce. It’s also naturally gluten and soy free, so if you have an intolerance to either of those, it’s a great option. You can order coconut aminos online, or find it in most grocery stores. (Note that coconut aminos are different than liquid aminos…so make sure you’re getting the coconut!!)
And you guys, it comes together in 35 minutes…if you follow the recipe (which makes A LOT of bolgogi), you can freeze it in smaller portions and eat if for multiple meals to come!
Freezer meals are a lifesaver for busy weekday nights, and we think you’re gonna love this one!
- 1 Tbsp. sesame oil
- 2 yellow or white onions
- 6 cups bagged slaw mix (we love Trader Joe's broccoli & carrot slaw) OR 6 cups shredded fresh cabbage and carrots
- 3 pounds ground beef
- 1 head garlic, minced, or 1 Tbsp. garlic powder
- 1 3" piece fresh ginger or 2 tsp. dried ginger
- 3/4 cup honey
- 3/4 cup low-sodium soy sauce or 1 cup coconut aminos *(see notes!)
- 2 Tbsp. Sriracha (adjust more or less depending on heat preference)
- Salt and pepper to taste
- Optional toppings: green onions, red chili pepper flakes
- Heat oil in large skillet. Add onions and slaw and sauté 5 minutes.
- Add ground beef, garlic and ginger and sauté, breaking up meat and stirring frequently, until meat is cooked through.
- Add honey, soy sauce, Sriracha, salt and pepper. Cook over medium heat until liquid has been absorbed.
- When cooled, divide into freezer bags. Freeze for up to six months. Thaw in fridge when ready to use.
- To serve, heat and serve over cooked rice. Garnish with green onions and red chili pepper flakes, if desired.
*One note on the soy sauce/coconut aminos...I personally prefer using coconut aminos in my cooking rather than soy sauce. I like the sweet taste it adds, and it's lower in sodium than soy sauce. It's also naturally gluten and soy free, so if you have an intolerance to either of those, it's a great option. You can order coconut aminos online, or find it in most grocery stores. (Note that coconut aminos are different than liquid aminos...so make sure you're getting the coconut!!)
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