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If you’re looking for an easy weeknight dinner that doesn’t require a never-ending ingredient list or cooking for hours in the kitchen, these Trader Joe’s Beef Bulgogi Bowls are a recipe to try next!

I use Trader Joe’s pre-marinated Beef ‘Bool Kogi‘, which makes this recipe perfect for a quick dinner. You can find this typically on the bottom shelf at your local TJ’s in the meat section of the store. The beef is sweet yet savory, and cooking it in a cast iron skillet gives it a perfect texture alongside homemade cucumber salad. I like to serve it over a bed of cooked white rice and topped with sliced green onions, and fresh cilantro.

The cucumber salad is seriously one of my favorite parts of the bowl. It’s crunchy, tangy, and has just a kick of heat from the chili paste to go so well with the meat. Everything comes together for a satisfying meal, and easy cleanup!

Why You’ll Love These Beef Bulgogi Bowls

Easy weeknight dinner
- Trader Joe’s staples make this meal incredibly easy.
Minimal prep-work
- Most of the work is cooking the rice, searing the beef, and tossing together the cucumber salad. SO simple! Less cleanup, dishes, utensils used, etc.
Perfect for lunch the next day
- The beef heats up so nicely the next day, the beef package comes in various sizes so you can pick and choose how much you need. I usually go for a 1.5-2lb package so we can enjoy leftovers the next couple days!

Ingredients Needed

Trader Joe’s Beef Bool Kogi
White rice (TJ’s sells frozen you can just pop in the microwave, or make your own!)
Green onions
Cilantro
Cucumbers
Soy sauce
Rice vinegar
Sesame oil
Chili paste
White pepper
Sesame seeds

How to Make Trader Joe’s Beef Bulgogi Bowls

Prepare the rice – cook according to package instructions. I like to use fresh cooked jasmine rice as the base for these bowls.
Make the cucumber salad – Thinly slice your cucumbers and add them to a bowl. Toss with soy sauce, rice vinegar, sesame oil, chili paste, and a pinch of white pepper. Add sesame seeds and sliced green onions, then mix until the cucumbers are evenly coated. Set aside while you prepare the beef.
Cook the beef – Heat a cast iron skillet over medium heat. Working in batches, arrange the Trader Joe’s Beef Bool Kogi in a single layer without overcrowding the pan. Cook for about 3–5 minutes per side, or until the meat is nicely browned and cooked through. Transfer to a plate and repeat with the remaining beef.
Assemble the bowls – Add a scoop of freshly cooked white rice to each bowl. Top with the cooked beef and sesame cucumber salad. Finish with sliced green onions and fresh cilantro.

Tips & Tricks

Don’t overcrowd your skillet. This is probably the most important tip! Cooking the beef in smaller batches gives it room to brown rather than steam.
Use a cast iron pan. A hot cast iron skillet helps develop those delicious caramelized edges on the beef.
Make the cucumber salad ahead of time. Prepare it while the rice cooks and let the flavors marry before assembling the bowls.