Bulgogi Bowls

I am currently in to super easy bowl meals, where I throw a bunch of components together in a bowl and make it a whole meal! I have also been really in to Trader Joe’s pre-marinated meats because it makes dinner so easy! There is nothing in cooking that says you have to spend hours in the kitchen to make a delicious dish. These bowls are perfect when you want something semi homemade but easy enough to throw together in a short amount of time that still tastes delicious. All this dish requires is to make some rice, cook the meat, chop a few veggies, and boil an egg! Luckily you can get all of the components ready while the meat is getting tender and juicy. I use an instant pot to cook the meat because it cooks quickly, but keeps it juicy and tender to the point of falling apart – you can slow cook it in a crock pot or dutch oven, but this will increase the time significantly to get the same tender result.

  • 1 Package Bulgogi Beef (From Trader Joe’s)
  • 1/4 Cup Soy Sauce
  • 1 Cup Jasmine Rice
  • 2 Cups Beef Broth
  • 1 Cup Cucumber, Largely Diced
  • 1 Cup Carrots, Julienned
  • 1/3 Cup Green Onions, Chopped
  • 2 Eggs
  • 2-4 Tbsp Furikake Seasoning
  • 1/3 Cup Mayonnaise
  • 2-3 Tbsp Sriracha
  • Serves: 2-3
  • Prep TIme: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 Minutes

To Make:

  1. Add the meat and soy sauce to a pressure cooker (I used an Instant Pot). Cook on high for 30 minutes.
  2. While the beef is cooking, let’s prep all the other ingredients!
  3. In a medium pot, add the beef broth and bring to a gentle boil. Once boiling turn the heat to low, add the rice and cover. Cook for 20 minutes until all the liquid has been absorbed. Turn the heat off once fully cooked.
  4. While the rice is cooking, bring another small pot of water to a boil. Once boiling, add the eggs (gently so they don’t crack – I recommend adding 1 additional egg in case one breaks so you can have enough for the dish!). Cover and cook the eggs for 6 minutes – this will yield perfectly jammy, soft boiled eggs.
  5. Immediately when the 6 minutes are up, run the eggs under cold water so they stop cooking. Gently peel the shell off the eggs and set aside until ready to use.
  6. Lastly, make the spicy mayo – combine the mayonnaise and sriracha in a small bowl until fully combined. For spicier mayo, add more sriracha – this will thin it out more though so be mindful of that!
  7. Once the meat and rice are finished it is time for assembly.
  8. Divide the rice amongst the bowls and sprinkle the furikake on top.
  9. Add the meat, cucumbers, and carrots on top of the rice.
  10. Slice the egg in half lengthwise and gently place on top of the bowl.
  11. Lastly, sprinkle the green onions on top and drizzle the spicy mayo all over.
  12. Serve and enjoy!

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