My ULTIMATE COSTCO MEAL PREP

Ingredients

• 1 lb Garlic Cloves (peeled, frozen in 1‑tsp squares)
• 1 lb Ginger (peeled, frozen in 1‑tsp squares)
• 1 lb Green Chilies (stem removed, frozen in 1‑tsp squares)
• 2 cup Soy Sauce (low‑sodium preferred)
• 1 cup Rice Wine Vinegar
• 1 cup Granulated Sugar
• 200 g Salted Pollock Roe (Korean style, called monganjut)
• 1 cup Mayonnaise (full‑fat)
• 2 cup Monterey Jack Cheese (shredded)
• 1 loaf Milk Bread (Tangzong style, sliced 1‑inch)
• 2 lb Bacon (divided: strips for freezing, chunks for okonomiyaki and bulgogi)
• 12 Eggs
• 2 cup Milk
• 1/4 cup Maple Syrup
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper (freshly cracked)
• 1 cup Unsalted Butter (softened, then cubed for garlic butter)
• 2 cup Kirkland Marinara Sauce (organic)
• 1/4 cup All‑Purpose Flour (for okonomiyaki binder)
• 1 small head Cabbage (shredded for okonomiyaki)
• 2 tbsp Korean Fermented Soybean Paste (Doenjang)
• 1 tbsp Korean Chili Paste (Gochujang)
• 2 tbsp Korean Chili Powder (Kucharu)
• 2 tbsp Mirin
• 2 tbsp Sesame Oil
• 2 lb Pork Shoulder (thinly sliced after freezing)
• 2 Korean Pear (peeled, cubed for smoothies and marinades)
• 2 Onion (diced)
• 1 Squash (diced for stew)
• 1 block Tofu (firm, cubed)
• 1 cup Kimchi (fermented, chopped)
• 1 large Watermelon (cut into cubes for juice and Jenga blocks)
• 2 tbsp Olive Oil
• 1/4 cup White Wine (for salmon deglazing)
• 3 tbsp Kosher Salt (for salmon cure)
• 2 tbsp Sugar (for salmon cure)
• 1 lb Salmon Fillet (skin removed, portioned for curing)
• 2 tsp Dried Parsley (for garnish)

Instructions

1. Freeze Korean Aromatics

   Remove the ends of garlic, ginger, and green chilies. Pulse each in a food processor in batches until coarsely minced. Spread the minced pieces on a plastic bag, press flat, score into 1‑tsp squares, seal, and freeze.

   Time: PT30M

2. Make Pepper‑Soy Pickles

   Chop green chilies and place in a heat‑proof glass jar. In a saucepan combine equal parts soy sauce, rice wine vinegar, and sugar (1 cup each). Bring to a boil, pour over the chilies, let cool, then refrigerate.

   Time: PT15M

3. Prepare Pollock Roe Mayo Cubes

   Blend salted pollock roe with mayonnaise in a food processor until smooth. Transfer to a silicone ice‑cube tray, smooth the surface, and freeze until solid. Pop cubes out and store in a sealed container.

   Time: PT20M

4. Assemble Cheesy Pollock Toast

   Slice milk bread into 1‑inch pieces. Spread a thin layer of pollock roe mayo on each slice, top with grated Monterey Jack cheese, then freeze on a parchment‑lined tray in a single layer.

   Time: PT15M

5. Cook Cheesy Pollock Toast

   Preheat air fryer or toaster oven to 425°F (220°C). Air‑fry or bake frozen toast for 10 minutes until cheese is melted and bread is golden. Sprinkle with cracked black pepper.

   Time: PT10M

   Temperature: 425°F

6. Prepare French Toast Cubes

   Whisk together eggs, milk, soy sauce, maple syrup, and a pinch of kosher salt. Lay milk‑bread slices on a tray, soak each side for ~5 minutes, then place on parchment‑lined container, separating slices with parchment. Freeze overnight.

   Time: PT30M

7. Cook Frozen French Toast

   Heat a skillet over medium‑low, melt a couple of butter cubes, add frozen French toast cubes, and cook until browned on all sides, flipping as needed.

   Time: PT10M

8. Make Garlic Butter Spread

   Microwave cubed butter for ~1 minute until softened. Mix in frozen garlic squares, two pinches kosher salt, and optional dried parsley. Freeze in dollops on parchment.

   Time: PT10M

9. Assemble Garlic Bread

   Spread a generous dollop of garlic‑butter on each slice of milk bread, freeze on a parchment sheet.

   Time: PT10M

10. Bake Garlic Bread

    Preheat oven to 425°F (220°C). Bake frozen garlic bread for 10 minutes until crust is crunchy and interior is soft.

    Time: PT10M

    Temperature: 425°F

11. Prepare Pizza Bagels

    Halve bagels, place on parchment, spoon marinara sauce, top with shredded Monterey Jack, smoked bacon bits, dried parsley, and cracked black pepper. Freeze in a single layer.

    Time: PT20M

12. Bake Pizza Bagels

    Preheat oven to 425°F (220°C). Bake frozen pizza bagels for 10 minutes, longer for extra crispiness.

    Time: PT10M

    Temperature: 425°F

13. Portion Marinara Sauce Cubes

    Spoon marinara sauce into silicone ice‑cube trays, smooth tops, and freeze. Store cubes in a zip‑top bag.

    Time: PT15M

14. Cure Salmon for Sushi‑Grade

    Mix 3 tbsp kosher salt with 2 tbsp sugar. Coat salmon fillet evenly, place on a rack, and refrigerate for 1 hour.

    Time: PT1H

15. Freeze Salmon to Kill Parasites

    Wrap cured salmon tightly in plastic, portion into zip‑top bags, and freeze at -20 °C (‑4 °F) for at least 7 days.

    Time: PT7D

    Temperature: -20°C

16. Slice and Serve Sushi‑Grade Salmon

    Thaw salmon in refrigerator, slice bite‑size pieces, drizzle with leftover pepper‑soy pickle brine, add pickled chilies, and finish with a drizzle of olive oil.

    Time: PT5M

17. Prepare Okonomiyaki Mix

    In a container combine 2 cups shredded cabbage, 1/4 cup flour, 1/2 tsp kosher salt, cracked black pepper, and 1 tsp frozen ginger cubes. Add 1 tbsp bacon bits per container, mix, and freeze.

    Time: PT15M

18. Cook Okonomiyaki

    Heat a non‑stick skillet over medium, add a drizzle of neutral oil, pour one frozen mix portion, add 100 ml water, stir, then spread evenly. Cook until bottom is golden, flip, and finish with okonomiyaki sauce, mayo, and dried parsley.

    Time: PT10M

19. Make Pork Bulgogi Marinade

    Combine Korean chili powder, soy sauce, gochujang, mirin, sugar, black pepper, sesame oil, minced garlic (from frozen), and minced ginger (from frozen) in a bowl. Mix well.

    Time: PT10M

20. Slice and Marinate Pork Shoulder

    Freeze pork shoulder for 1 hour, then slice thinly. Toss slices with the bulgogi marinade, add equal parts sliced onion, cabbage, and leeks, portion into containers, and freeze. Marinate at least 12 hours in refrigerator before cooking.

    Time: PT15M

21. Cook Pork Bulgogi

    Heat a skillet, add a little oil, then cook frozen marinated pork strips with 100 ml water, cover, and simmer until sauce thickens and pork is cooked through (≈15 minutes). Garnish with sesame seeds.

    Time: PT15M

22. Prepare Kimchi Stew Mix

    Combine diced squash, onion, leeks, tofu cubes, pork pieces (optional), kimchi chunks, 2 tbsp doenjang, 1 tbsp gochujang, and 1 tsp ginger in a container. Freeze.

    Time: PT15M

23. Cook Kimchi Stew

    Transfer a frozen stew mix to a thick earthenware pot, add enough water to barely cover, bring to a simmer, and cook low‑slow for 20 minutes until vegetables are tender.

    Time: PT20M

24. Make Watermelon Juice

    Blend cubed watermelon until smooth, strain if desired, and pour into bottles. Store in refrigerator.

    Time: PT15M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

8 g