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Homemade Bulgogi Ziplock Freezer Meal Prep: Easy & Delicious Recipe

Original title: 【家族へ作り置き】簡単で超美味しい”手作りプルコギの冷凍ジップロック詰め”のやり方を詳しくご紹介します!

【リーサンちゃんねる】ラブラブ熟年日韓夫婦See comments on the original post (5)

JapanPosted: Nov 9, 2026Stats updated

Views17.8KLikes273Comments5

Growing+26%/24h

Shows only measured growth and past history (no predicted figures).

24 hours
+26%
7 days
+27%
30 days
+27%

View count history

View count (last 6 days): 13.9K → 17.8K

Editor's note

A Japanese couple's bulgogi make-ahead recipe designed for batch cooking and freezer storage. The sauce base—combining dashi from kombu and shiitake with pear juice, soy sauce, and seasonings—offers a time-saving prep method while maintaining homemade flavor, appealing to home cooks seeking practical freezer-friendly solutions.

Key ingredients

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Translated by AI

▼Message for Appa and Lee-san: Lee-san's LINE@ →https://lin.ee/1aoLQjkV ▼Sign up for Lee-san's "Additive-Free Napa Cabbage Kimchi Class" for New Year's (held in Matsuyama)! https://forms.gle/CorxtEqnBPs12r227 ▼Sign up for Lee-san's December Additive-Free Online Class! →https://docs.google.com/forms/d/e/1FAIpQLSeH5t_CIZO3pZdi2NxD2ZtGtzNsddWcNxwIH0smeAaJS50EOw/viewform ▼Bulgogi Freezer Bag Recipe ・Kombu and Shiitake Dashi 600g ・Pear Juice 180g ・Soy Sauce 220g ・Sugar 80g ・Cooking Sake 80g ・Mirin 80g ・Beef 600g ・Garlic Paste 30g ・Black Pepper a pinch ・Sesame Oil 10g ・Napa Cabbage 240g ・Bok Choy 9 leaves ・Dangmyeon 40g ・King Oyster Mushrooms 6 slices ・Tofu 240g ・Japanese Negi as needed ・Carrot 90g ・Daikon Radish 30g ・Red Chili Pepper 3 ▼Order Lee-san's Korean Dishes Here♪ Lee-san Shop→https://www.lee-san-shop.com/ ▼Instagram →https://instagram.com/lee.cooking_ch?igshid=18nwix9trxj4b ▼For Business Inquiries →info@lee-san.jp

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▼アッパと李さんへのメッセージはこちらのLINEから! 【リーサンのLINE@】→https://lin.ee/1aoLQjkV ▼松山開催!李さんのお正月用”無添加白菜株キムチ教室”のお申し込みはこちから! https://forms.gle/CorxtEqnBPs12r227 ▼12月の李さん無添加オンライン教室のお申込みはこちら! →https://docs.google.com/forms/d/e/1FAIpQLSeH5t_CIZO3pZdi2NxD2ZtGtzNsddWcNxwIH0smeAaJS50EOw/viewform ▼プルコギのジップロック詰め レシピ ・昆布とシイタケの出汁 600g ・なしのしぼり汁    180g ・醤油     220g ・砂糖     80g ・料理酒    80g ・みりん    80g ・牛肉     600g ・ニンニクチョン 30g ・こしょう   少々 ・ごま油    10g ・白菜    240g ・チンゲン菜 9枚 ・タンミョン 40g ・エリンギ  6枚 ・豆腐    240g ・白ネギ   適量 ・にんじん  90g ・だいこん  30g ・赤唐辛子  3本 ▼こちらで李さんの韓国料理をご注文できます♪ リーサンショップ→https://www.lee-san-shop.com/ ▼Instagram →https://instagram.com/lee.cooking_ch?igshid=18nwix9trxj4b ▼お仕事のご依頼はこちら →info@lee-san.jp

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