Mood & Muse

Tag: recipes

  • Weekly Meal Prep: Bulgogi Beef Stir-Fry That Hits the Spot

    Winter’s well and truly here, and with life getting busier, I wanted to knock out a proper meal prep for the week – something warm, tasty, and not boring by day three. What I ended up with was a bulgogi-flavoured beef stir-fry that was easy to make, packed with flavour, and super satisfying.

    This batch made 4 big meals for me, but honestly, it could’ve stretched to 6 standard portions if I wasn’t so hungry after cooking.

    What Went In:

    Here’s what I used for the whole thing:

    • 1kg beef, sliced thin (I used rump – anything that stir-fries well will do)
    • 1 red capsicum, sliced
    • 2 carrots, peeled and julienned
    • 1 brown onion, sliced
    • ¼ red cabbage, shredded
    • 2.5 cups uncooked jasmine rice (which makes a good 6+ cups cooked)

    For the flavour, I used a bulgogi sauce seasoning that I picked up from a Korean supermarket – such a game changer. It’s that classic sweet and savoury combo with soy, garlic, sesame and a hint of fruitiness. You can find different brands, but they all tend to deliver that rich umami hit that makes bulgogi so addictive.

    How I Cooked It

    1. Cook the rice first – I used a rice cooker so I could forget about it.
    2. Stir-fried the veggies in a bit of oil: onion and carrot in first, then capsicum, and cabbage last so it didn’t go soggy.
    3. Took the veggies out and stir-fried the marinated beef in batches – don’t overcrowd the pan or it’ll stew instead of sear.
    4. Tossed everything together at the end so it all came together with that bulgogi flavour coating every bite.
    5. Divided it up into containers – four big ones for me, but you could definitely get six normal portions out of it.

    The Vibe:

    It’s rich without being heavy, a bit sweet from the bulgogi, and the veggies keep it fresh and colourful. The red cabbage adds a nice crunch and bit of sweetness that balances the beef out perfectly.

    I’ve had it a few times already this week and it reheats really well – no sad, soggy stir-fry here.

    Perfect For:

    • Winter meal prep that doesn’t suck
    • Anyone who wants to eat decent without cooking every night
    • A quick gym refuel (protein + carbs = winning)

    Next time, I might throw in some broccoli or swap the beef for chicken or tofu just to mix things up. But honestly, this combo’s hard to beat.

    If you’re looking for a no-fuss weekly meal prep idea that tastes better every time you eat it, give this one a go. And if you’ve never tried bulgogi seasoning from a Korean grocer – do it. Absolute flavour bomb.

  • Easy Korean Beef and Rice – My Go-To Meal Prep for Busy Weeks

    There’s something oddly comforting about having a fridge full of prepped meals — like a small act of self-care that says, “You’ve got this.” Lately, one of my favourite ways to set myself up for a smoother week is this incredibly flavourful and fuss-free Korean Beef with Rice. It’s bold, satisfying, and comes together with just a few pantry staples and a bit of love.

    This dish is warm, savoury, just a little spicy — and tastes even better the next day (a meal prep win, if you ask me). The soy, sesame, and gochujang combo gives the beef an irresistible depth, while the rice keeps it hearty and grounding. It’s one of those recipes that hits the spot whether you’re working through a busy weekday or just want something reliably delicious on hand.

    What You’ll Need (Makes 4 Serves):

    Main Ingredients:

    • 1kg beef mince
    • 500g uncooked white rice (I usually use jasmine or medium grain)
    • 1 carrot, grated or finely chopped
    • ½ brown onion, diced

    For the Sauce:

    • 3 tbsp soy sauce
    • 2 tsp sesame oil
    • 1 tbsp gochujang (Korean red pepper paste – adjust to taste)
    • 2 tbsp honey soy garlic sauce (adds a sweet-savoury balance)

    The Method:

    1. Cook the rice according to packet instructions. Set aside and let it cool slightly.
    2. In a large pan, heat a splash of oil over medium heat. Add the diced onion and cook until softened and translucent.
    3. Toss in the carrot and cook for 2–3 minutes until just tender.
    4. Add the beef mince and break it up with a wooden spoon. Cook until browned and fully cooked through.
    5. In a small bowl, mix together your sauce ingredients. Taste and adjust — a little more gochujang for heat, or more honey soy for sweetness.
    6. Pour the sauce over the cooked beef and stir through until everything is well coated and glossy.
    7. Serve over rice — either in meal prep containers or a bowl straight away if you can’t wait (guilty).

    Optional: Top with spring onion, sesame seeds, or a fried egg if you’re feeling a bit fancy!

    Why I Love This:

    It’s quick, deeply satisfying, and doesn’t rely on fancy ingredients — though it tastes like it should. The sesame and gochujang give it a subtle heat and nuttiness that lingers beautifully, while the honey soy rounds it out with just enough sweetness.

    I find the fragrance of sesame oil and sizzling onion especially cosy — like comfort food with a little flair. The leftovers reheat beautifully and are endlessly customisable. Add steamed greens, swap in brown rice, or bulk it up with edamame or kimchi on the side.