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u/Practical-Sink-8225

r/MealPrepSunday r/Cooking
Sunday batch cook — veggie & bacon fried rice for the whole week (5 portions done)
▲ 12 r/MealPrepSunday

Sunday batch cook — veggie & bacon fried rice for the whole week (5 portions done)

Honestly didn't think fried rice could be this easy to batch cook until I changed the order I cook things in.

Same ingredients every time, but the sequence makes all the difference. 5 containers, done before noon.

Anyone else doing Sunday prep today? What's your go-to batch cook meal?

u/Practical-Sink-8225 — 3 hours ago
▲ 43 r/Cooking

Extremely easy 5-minute Korean Cucumber Salad (Oi-Muchim). Light, crunchy, and a dirt-cheap side dish to keep in the fridge!

If you love cucumbers and want to try making an authentic Korean side dish, this is the absolute easiest recipe to start with. It’s light, crunchy, tangy, and very budget-friendly! You can make a batch, keep it in the fridge, and just grab a small portion whenever you need a refreshing, healthy side.

Ingredients:

  • 2 Cucumbers
  • 1/2 Onion

Seasoning:

  • 1 tsp Fine salt (or Kosher salt)
  • 2 tbsp Gochugaru (Korean chili flakes)
  • 1.5 tbsp Vinegar
  • 1 tbsp Sugar
  • 1 tsp Minced garlic
  • 1 tsp Toasted sesame seeds

Directions:

  1. Prep: Slice the cucumbers into 0.5cm (approx. 1/4 inch) discs. Roughly chop the onion into bite-sized pieces.
  2. First Coat: Toss the sliced cucumbers and onions into a bowl. Add the salt and Gochugaru first, and gently mix them with your hands until the veggies are evenly coated. (Tip: Doing this first helps the chili flakes stick beautifully!)
  3. Finish: Add the vinegar, sugar, and minced garlic. Toss everything together one more time. Top it off with a sprinkle of toasted sesame seeds for that perfect K-Food look, and you're done!

Pro-Tip: Please try to use actual Korean Gochugaru (Chili flakes) if you can! Standard chili flakes or cayenne pepper from regular grocery stores have a completely different heat level and flavor profile. Gochugaru gives it that deep, smoky flavor and vibrant red color without burning your tongue.

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u/Practical-Sink-8225 — 4 days ago
▲ 938 r/MealPrepSunday

My monthly 30-minute routine for prepping aromatics and veggies for the freezer. Removes so much friction from weekday cooking!

I’ve been trying to get more serious about cooking at home instead of ordering takeout, and the biggest game-changer for me has been removing the friction of prep work. If I have to wash, peel, and chop a fresh chili or green onion every single night, I get lazy and end up opening a food delivery app.

Here is my monthly routine right after grocery shopping. I flash-freeze finely chopped green onions, red/green chilies, and zucchini chunks.

  • The Freezer Trick: I lay them out somewhat flat in these reusable silicone bags so they don’t freeze into one giant, solid block.
  • No Thawing Needed: When I'm cooking a meal mid-week, I don't even thaw them—I just grab a handful and dump them straight into the hot pan or soup pot.

It saves so much time and keeps the ingredients perfectly fresh for weeks. There would be always some ingredients that you purchase often, then maybe try this out!! Would love to hear if anyone has tips for freezing other aromatics like ginger or garlic without losing too much flavor!

u/Practical-Sink-8225 — 7 days ago