Beef Bulgogi
Future Meals for Me Series Two
There's a Korean BBQ place near the valley that I walked past for about six months before I finally went in. I have no idea why I kept walking. The bulgogi was exactly what it looked and smelled like through the window: sticky, savoury, deeply fragrant beef with this particular sweetness that I've since learned comes from grated apple and onion in the marinade. It's one of those flavours that somehow feels both exotic and completely familiar.
This version is built for the Future Meals for Me system. You marinate the beef, cook it in batches so it actually caramelises rather than stews, and combine it with broccolini and cabbage before portioning into six full containers for the freezer. It's one of the bolder flavours in Series Two, and honestly one of the most satisfying to eat.
If you're new to FMFM, the idea is simple: cook five base meals, freeze them in full portions, and remix them through the week so dinner never feels repetitive. [→ See how the full system works here.]
Why This Recipe Works
Bulgogi works because the marinade does most of the heavy lifting before anything hits the heat. The grated apple and onion aren't just flavouring agents. They contain natural enzymes that tenderise the beef as it marinates, which means even a budget cut comes out remarkably tender. The sugar caramelises quickly on a hot pan, giving you that characteristic sticky glaze in minutes.
The trick is cooking in batches. Overcrowd the pan and the beef steams rather than sears. Small batches, high heat, quick browning. Then everything comes back together with the stock and cornflour slurry to create a saucy, glossy finish that holds up through freezing and reheating.
The Flavours
Soy sauce and sesame oil form the base. Brown sugar brings the sweetness. Grated apple adds a fruity depth that you can't quite identify but would definitely miss. Ginger and garlic do their quiet, essential work in the background. The overall flavour is deeply savoury with a hint of sweetness and that distinctive sesame warmth.
How I Use These During the Week
Over steamed jasmine rice with sesame seeds and sliced spring onion
In a rice paper roll with cucumber, pickled carrot, and a dipping sauce
Tossed through ramen with a soft-boiled egg and a drizzle of chilli oil
Over steamed rice with a fried egg on top for a quick weeknight dinner
In a wrap with kimchi (or plain slaw if you're keeping it simple) and a smear of sriracha mayo
Same beef. Different dinners every time.
Frequently Asked Questions
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Yes, beef bulgogi freezes well, especially with the sauce included. The sauce acts as a protective layer that keeps the beef from drying out through the freeze and reheat cycle. Once cooled completely, divide into portions and freeze in airtight containers. It keeps for up to 3 months.
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Beef bulgogi will keep in the fridge for up to 4 days in an airtight container. For the FMFM system, it's best to cool completely on the day of cooking and freeze same-day for the freshest result.
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Yes. The beef can be marinated for up to 24 hours in the fridge before cooking, which actually improves the flavour and tenderness. The full dish can be cooked ahead and portioned the same day. As a FMFM base, the entire recipe is designed to be made ahead and frozen in individual portions.
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Steamed jasmine rice is the most classic pairing. Beef bulgogi also works over rice noodles, in a bibimbap-style bowl with pickled vegetables and a fried egg, or in a wrap with fresh herbs and a spicy mayo. The sauce is bold enough to stand up to strong accompaniments.
Beef Bulgogi | Future Meals for Me: Series Two
Serves: 6
Prep time: 15 minutes (plus 15–30 minutes marinating)
Cook time: 20 minutes
Ingredients
Beef and vegetables
900g thinly sliced beef (scotch fillet, sirloin, or similar)
2 bunches broccolini, chopped into bite-sized pieces
1 large onion, sliced
1–2 cups shredded cabbage (optional but recommended)
Marinade and sauce
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
2 tbsp grated apple
2 tbsp grated onion
3 cloves garlic, minced
1 tsp grated ginger
Cracked black pepper, to taste
Freezer finish
1/4 cup beef stock or water
1 tsp cornflour mixed with 2 tbsp water (slurry)
Method
Combine all marinade ingredients in a large bowl. Add the beef and toss to coat. Marinate for at least 15–30 minutes, or up to 24 hours in the fridge.
Heat a large pan over high heat. Cook the beef in batches until just browned, setting each batch aside as you go. Don't crowd the pan.
In the same pan, add the onion, broccolini, and cabbage. Cook until just tender, about 3–4 minutes.
Return the beef to the pan. Add the stock and allow everything to simmer for 1–2 minutes.
Stir in the cornflour slurry and cook for another minute until the sauce thickens slightly and coats everything.
Remove from heat. Cool completely before dividing into 6 portions.
Freezer Instructions
Cool completely before portioning and freezing
Store in airtight containers or zip-lock bags, sauce included
Keeps for up to 3 months
Defrost and Reheat
Defrost overnight in the fridge
Reheat in a pan over medium heat with a splash of water, or microwave covered until piping hot
Serve over rice, noodles, or alongside steamed greens