Korean Beef Brisket Meal Prep Bowls with rice and kimchi all sectioned out for you to enjoy all week long!
It’s MEAL PREP day!
Yeah, I did it. Korean Beef Brisket Meal Prep Bowls with Rice and Kimchi and a delicious chili sauce with a good spicy kick. All made ahead of time and portioned out so you are all set for healthy lunches and/or dinners next week.
I did not even know that I could be this organized. And, yes, I’m learning this whole meal prep thing a little late in the game. Something about the approaching spring and an active toddler running around has lead me to become a bit more organized, well-prepared person.
After sectioning these yummy Korean Beef Brisket Meal Prep Bowls into meal prep containers
Anyways, let’s talk about this melt in your mouth tender beef brisket situation. I cooked the brisket based on this recipe from Splendid Table website and slightly adjusted the sauce ingredients. The sauce is a blend of Gochujang, garlic, onions, ginger and some aromatic spices. Gochujang is a traditional Korean fermented red chili pepper paste. You can find it at your nearest Asian grocery store or even any regular well-stocked supermarket.
The beef brisket takes a long time to cook, due to lots of connective tissues in this type of meat cut. So, it probably doesn’t come as a surprise that I find it really helpful to use a pressure cooker
Add rice or don’t add rice, put this on some stir-fried brown noodles or tuck into lettuce wraps or Bao buns. Throw on some Kimchi for a good crunch and avocado with physalis for extra nutrients. There’s so much you can do here.
I loved prepping these Korean Beef Brisket Meal Prep Bowls for the week ahead, and have even been thinking about doing a meal prep series here on the blog. Is that something you guys might be interested in?
In the meantime, let’s all agree that these Korean Beef Brisket Meal Prep Bowls need to be in our lives soon. Maybe next week? Meaning grocery shopping and prepping this weekend. Sounds like a good plan to me!
- 4 to 5 pounds beef brisket, cut into 3 or 4 pieces
- 1 tbsp sweet paprika
- 1/2 tsp red chili flakes
- 2 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 to 3 tbsp peanut oil, as needed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp grated peeled fresh ginger
- 1 cup water
- 1/4 cup Gochujang (Korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tsp Asian fish sauce
- 1 tsp toasted sesame oil
- Garnish with: rice, kimchi, avocado, sesame seeds, lime, physalis, cilantro
- Rub the beef pieces with the chili flakes, paprika, salt and pepper on all sides.
- Set the electric pressure cooker to sauté (or use a large skillet).
- Add a tablespoon of the oil, let it heat up for a few seconds, and then add the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed.
- Transfer the beef to a plate and repeat with the remaining pieces.
- Add the onion, garlic and ginger sauté until golden, 3 to 5 minutes.
- Add the water, Gochujang, ketchup, soy sauce, fish sauce and sesame oil.
- Scrape the mixture into the pressure cooker if you have used a skillet.
- Return all meat to the cooker. Cover and cook on high pressure for 90 minutes.
- Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
- Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm.
- Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes or until reduced by half.
- Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top.
- Serve the sauce alongside the beef with kimchi and rice.
This looks delicious and the photos make me hungry! Meal prep has never been my thing either, but your recipe has me tempted. Thanks for sharing!
Thanks so much Colleen! I am also just discovery ways how to incorporate more meal preps, as I’m more on the go type of person. But beef brisket is perfect for meal prep, as this kind of meat cut is quite big and leftovers would last you all week easily.
This is such a great meal prep idea! And that beef brisket looks totally awesome! I’ll be keeping this one in my mind for my next meal prep Sunday! 😉
Thank you Leanne! I hope you love it! Have a good weekend!
I’m always looking for more meals prep ideas! This one looks awesome! And yes, you ate right hands free cooking all the way! Yes! Please do some meal prep ideas. I have a few that I am doing but need more ideas as I’m having a hard time coming up with good ideas . Most of mine are rice, plus some sort of marinated meat or steak and veggies. Or……just roasted veggies on rice with pulled pork.
Thanks so much Lillian! I am definitely planning on doing more meal prep in the future!
Loreto is the meat eater and the one who cooks it, but I can tell that brisket was cooked to perfection! Yes, he uses a pressure cooker, too, for this kind of meat. I love your suggestions, especially the idea to have it with the bao buns!
Thanks so much Nicoletta! Isn’t pressure cooker the best for tough meat cuts like this?
These meal prep bowls look awesome! I need to make lunch and these would be great to have right about now! Also loving the section glass containers. I’ll need to get some of those! Can’t wait to try this recipe next week!
Thanks so much Markus! Hope you love it!
I get so inspired when I see people doing meal prep! My meal prep consists of a meal planner to help us figure out meals during the week or busy nights with kids! But yours looks so much more tasty then what I plan out!
Thank you so much Wanda! Hope you give it a try too!
Gosh these looks delicious and full of so much flavour! I try my best to meal prep for the week ahead and these bowls are DEFINITELY going to be added to my list of meals! Also, love those divided containers, where are they from !?!?
Thank you Jessica! Meal prep is best and so helpful for busy life! Containers are from amazon.
Your beef brisket looks so tender and delicious! Love this meal prep idea!
Thank you Shareba!
I bought some gochujang paste a few weeks ago on a whim but had no idea what to do with it (good thing it seems to last for ages, based on the “best by” date!). Thanks for the inspiration, this looks delicious!
Thanks so much Ann! I am now addicted to gochujang sauce 🙂 Hope you give this recipe a try one day too!
I am trying it this Saturday for my mealprep day. What a great idea!
Yay! Love to hear that! Hope you love it! Let me know if you have any questions.
Hi. I just made this recipe tonight. I read somewhere on here that this is a sweet-spicy sauce? I just got done cooking meat , I haven’t reduced sauce yet, but I’m not tasting sweet anywhere in the sauce. Can I ask what in the ingredients to make it would make it sweet? And if I did want to sweeten the sauce what would I do from the point im at to sweeten sauce a little. I’m kinda new at fixing different foods so hope you can excuse the inexperience. Thanks so much
Hi. I’m wondering if it is possible to double the sauce and how to do it exactly. I have made this awhile back and it was excellent. The sauce is so yummy that we put it on the meat and mashed potatoes that I made with it. I would love to be able to double the sauce so I would have plenty when I reheated i the leftovers. Thank you for a great recipe.
I’m still wandering how to double the sauce in this recipe?? I have made this several times, and use 5 -6 pounds brisket. By time I reduce sauce, I’m not having enough for left over brisket. I’m thinking 2 cups of water and doubling rest of ingredients would be too much water? I’m making again today, I probably won’t receive a answer in time. I hate to just try it, because sauce is best part Rather have little sauce then none. LoL