5 ways to use Trader Joe’s beefless bulgogi

In this post, I’m sharing my favorite cooking method for Trader Joe’s beefless bulgogi, and 5 ways to use them in everyday meals.

For more lunch and dinner ideas, check out my line-up of easy Trader Joe’s vegan meals.

In this post:

Anytime someone tells me they were underwhelmed by these bulgogi strips, I have to wonder how they cooked them.

My preferred method is using the air fryer. You cook them straight from frozen until they’re starting to look a little charred. Air frying creates crispy edges that are irresistible and play against the vegan meat’s chewy texture.

The air fryer instructions written on the package aren’t long enough. I like to cook them about twice as long and at a higher temperature than what’s listed.

My air fryer method: Remove the bulgogi strips from the package. They’ll be in a solid block. Put the whole block into the air fryer basket, and cook at 400 degrees for 10 to 12 minutes.

Once it starts to thaw, you’ll be able to break up the strips with a spatula. (If they’re not coming apart easily, just let them keep cooking. They’ll naturally fall away if you let them cook long enough.)

Let them get a little overdone and crunchy around the edges.

Other cooking methods: If you don’t have an air fryer, you can microwave the strips for 3 to 4 minutes or until warmed through. Or cook them in a non-stick skillet for 3 to 5 minutes or until heated through, flipping frequently for even cooking. (For either method, of course, you’ll want to remove the strips from the packaging before cooking.)

Probably the most obvious way to use beefless bulgogi is with fried rice.

Trader Joe’s vegetable fried rice is super convenient since it’s already dotted with lots of veggies like edamame, corn, bell pepper, green peas, leeks, and carrots.

Want to make your own fried rice instead? See my pineapple fried rice, Brussels sprouts fried rice, or kimchi fried rice for cooking details.

While the beefless bulgogi is cooking in the air fryer, warm the vegetable fried rice in a pan over a medium heat.

It is very lightly seasoned. I recommend amping up the flavor by adding splashes of tamari, rice vinegar, and sesame oil while it cooks.

Once the fried rice is done, add the cooked bulgogi. Then sprinkle on a handful of roasted cashews for crunch, and chili crisp or pickled jalapenos for heat.

For another stir-fry style option, grab a package of Trader Joe’s Thai wheat noodles.

I always keep a box in the pantry. They’re similar to Japanese udon noodles, and they’re fully cooked. No boiling required. Just heat and eat. So convenient!

Start by sauteing whatever veggies you want. Here are some ideas to get you started:

• Chopped onion
• Minced garlic
• Shredded cabbage
• Chopped bell pepper
• Sliced mushrooms
• Chopped kale
• Broccoli florets
• Sugar snap peas
• Sliced carrots

Once the vegetables are almost to their ideal texture, open the package of noodles, and gently loosen them by hand as you put them into the skillet.

They won’t come apart easily or completely. Don’t worry about that.

Add salt, splashes of tamari, rice vinegar, and toasted sesame oil. (I usually go heavy on tamari, lighter on the vinegar, and just a tiny drizzle of toasted sesame oil.)

As the noodles come into contact with the liquid seasonings and heat from the pan, they’ll relax and soften.

Cook until warmed through. Then serve with a smattering of cashews, cilantro, and/or chili crisp.

I got this steak gyro suggestion from a crew member at Trader Joe’s, and I’ve been making them ever since!

Usually when I’m making a pita pocket, I use falafel. But adding cooked beefless bulgogi gives a grilled, street food flavor that feels a little more decadent.

During the last couple minutes of air frying the beefless bulgogi, add your pita (or baladi) to warm it.

Then stuff the pita with Trader Joe’s vegan tzatziki, baby spinach (or romaine), tomato, cilantro, and pickled red onions.

(You can make your own pickled red onions or buy pre-made pickled onions in store.)

The tzatziki adds cooling tang, which beautifully complements acidic tomatoes and the grilled flavor of the bulgogi.

See how to make beefless bulgogi gyros

Before I went vegan, it always felt very exciting when a restaurant had steak fajitas on the menu. Now I make a vegan version using beefless bulgogi.

While the beefless bulgogi is cooking in the air fryer, slice your veggies. Bell pepper and onion work well. I also enjoy mushrooms, zucchini, or asparagus.

If you’re short on time, you can just toss the veggies in oil. But they’re best when sprinkled with cumin, ancho chili powder, paprika, and a squeeze of lime juice, like I do in my grilled vegetable fajitas recipe.

Once the steak strips have come apart in the air fryer (usually after about 10 minutes), you can add the veggies, and air fry for about 10 minutes more, or until they have softened and browned.

Soften corn tortillas in a skillet. Or warm them in the microwave in 30 second bursts, flipping the stack of tortillas from top to bottom for even cooking until they are warm and pliant.

The vegan steak fajitas are particularly delicious with chimichurri sauce. Trader Joe’s chimichurri is tasty and convenient, or you can make your own cilantro chimichurri.

Serve with Spanish-style rice, tortilla chips, and one of Trader Joe’s salsas.

When I was growing up, if we had grilled steak one day, it was common to do steak sandwiches the next. Beefless bulgogi strips work beautifully to recreate that for a cheesesteak-style sandwich.

Saute peppers and onions. Then add the fully cooked bulgogi, and top with shredded vegan cheese.

(I usually use Violife Mexican shreds. However, if you’d prefer to use vegan cheese from Trader Joe’s, top with vegan mozzarella or a Cheddar-style slice.)

Cover the skillet with a lid, and allow the cheese to melt.

Cut a section of a baguette for the sandwich bread, and slice it in half. Then warm it in the air fryer or in a skillet.

Slather it with vegan mayo or mustard. Then compile the sandwich with beefless bulgogi, sauteed peppers and onions, and pickled jalapenos.

It goes perfectly with a couple handfuls of potato chips.

Here are just a few more ideas of ways to use Trader Joe’s beefless bulgogi.

• Vegan bánh mì (instead of marinated and browned Field Roast slices)
• Kimchi reuben (instead of bulgogi tofu)
• Spring roll wrap with peanut sauce (instead of lime baked tofu)
• Bulgogi wrap with Trader Joe’s Taiwanese green onion pancakes
• Bulgogi bowl with Korean japchae fried rice
• Squiggly noodle bowl with peanut sauce (instead of tofu)
• Bulgogi & refried bean quesadilla