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Trader Joe's Beef Bulgogi bowl with carrots and cucumber.

Trader Joe's Beef Bulgogi Bowls

Casey Rooney
If you haven't tried Trader Joe's Beef Bulgogi, you're missing out! It's super flavorful and cooks up in about 10 minutes. One of my favorite ways to enjoy it is in these colorful beef bulgogi rice bowls with plenty of delicious sriracha mayo drizzled over the top!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, lunch
Cuisine American, Asian
Servings 4

Ingredients
  

For the bowls

  • 1-2 tsp olive oil
  • 1 16 oz. package Trader Joe's Beef Bulgogi  in the cold/freezer case
  • 1 cup cucumbers, diced or sliced
  • 1 cup shredded carrots
  • 3 Trader Joe's frozen Jasmine rice packets

For the sriracha mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha sauce more for extra spice!
  • 1 tsp sugar
  • 1 tsp soy sauce
  • pinch of sea salt

Instructions
 

  • Cook Beef: In a skillet over medium-high heat, add beef bulgogi. Cook, for 10-11 minutes, stirring a few times. The beef is already fully cooked, you just want to warm it through and get a little dark caramelization on the meat.
    Tip: Stir your beef bulgogi a few times while cooking, but don't stir so often that you don't allow the wonderful sugars in the meat to caramelize and turn that deep brown color–soooo much yummy flavor!
  • Make the sriracha mayo: While the beef is cooking, make the mayo. In a small bowl, combine all the ingredients and whisk until smooth. Set aside.
    You can also microwave the rice packets at this time.
  • Finish: Divide rice into 4 bowls. Top each bowl with a generous portion of bulgogi, cucumbers, and carrots. Drizzle with sriracha mayo!
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