Trader Joe's Beef Bulgogi Bowls
Servings: 4 servings
Cost: 20
Ingredients
For the Rice
- 1 cup white rice prepare according to the directions
For the Cucumber Salad
- 1 english cucumber sliced into 1/2" rounds
- 1/2 tsp kosher salt
- 1 tsp soy sauce
- 3 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 1 tsp chili paste or sriracha
- pinch white pepper
- 1 tsp sesame seeds
- 1 green onion sliced thinly
For the Beef Bulgogi
- 1 package Trader Joe's Bool Kogi
Optional for topping
- fresh cilantro chopped
- green onions sliced
Instructions
Prepare the rice
- Prepare your rice according to the directions.
Make the Cucumber Salad
- Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle with the kosher salt and let sit for about 10-15 minutes to draw out the moisture.
- Drain off the liquid and gently pat the cucumbers dry with a paper towel.
- In a small bowl, whisk the soy sauce, rice vinegar, maple syrup, sesame oil, chili paste, white pepper, and sesame seeds. Pour into the cucumber bowl and toss until the cucumbers are evenly coated. Garnish with green onions.
Cook the Beef Bool Kogi
- Heat a cast iron skillet over medium-high heat. Working in batches, add the Beef Bool Kogi in a single layer, making sure not to overcrowd the pan. Cook for approximately 3–5 minutes per side, until browned and cooked through. Transfer to a plate and repeat with the remaining beef.
Assemble the Bowls
- Divide the freshly cooked rice among serving bowls. Top with the cooked beef and cucumber salad. Garnish with fresh cilantro and sliced green onions.