This soyaki bulgogi bowl is perfect for when you’re craving takeout, but want something made with cleaner ingredients. It hits every note – savory, slightly sweet, a little spicy, and is very filling. It’s also a perfect for meal prep meal since it holds together really well over time.
This dish comes together easily with Trader Joe’s soyaki sauce, a touch of gochujang, and a few aromatics, but the end result is incredibly flavorful. Paired with warm jasmine rice and fresh toppings, it’s both comforting and balanced
Ingredients
For the Beef
- 1 pack shaved beef steak (highly recommend Trader Joe’s All Natural Shaved Beef Steak)
- 1 red onion, cubed
- 4 garlic cloves, minced
- 1 tsp gochujang
- ½ cup Trader Joe’s Soyaki sauce
- Drizzle of olive oil
- ½ to 1 pack broccoli
For the Bowl
- Jasmine rice (freshly cooked)
- Sliced cucumber
- Shredded carrots
- Green onions, chopped
- Chili oil
- Sesame seeds
Instructions
- Heat a drizzle of olive oil in a pan over medium-high heat. Add the red onion and cook for a few minutes until softened and slightly translucent.
- Add the broccoli and mix it in with the onions. Let it cook for a few minutes until it starts to become tender, but still has a slight bite.
- Stir in the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant.
- Pour in another drizzle of olive oil into the pan and add the shaved beef steak, spreading it out in the pan. Let it cook undisturbed for a few minutes so it can brown properly, then stir and continue cooking.
- Once the beef has become brown (about 5 minutes), add the soyaki sauce and gochujang. Mix everything together so it’s well coated.
- Turn the heat to low and cover the pan. Let everything cook together for about 5–7 minutes so the beef can fully absorb the sauce and become tender.
- To plate, start with a base of warm jasmine rice. Add the beef and broccoli mixture on top, then layer on the fresh toppings — cucumber, carrots, and green onions.
- Drizzle chili oil over the top and finish with sesame seeds.
