Bulgogi Kim Chee Cucumber Boats
“Cool cucumber boats are loaded with creamy kim chee and savory beef bulgogi for a refreshing summer bite packed with Korean BBQ flavor.” – @Derrick Monis, Foodland Ambassador, IG: @hiderrick_
Ingredients
- 2 Large local cucumbers
- 1 pound Maika'i beef bulgogi
- 1 cup Maika'i Won Bok Kim Chee finely chopped
- ⅓ cup Kewpie Mayonnaise
- 2 Green onions thinly sliced
Instructions
- Slice each cucumber in half lengthwise.
- Using a spoon, scoop out the seeds to create a shallow channel down the center.
- Cut each half into 2 or 3 pieces.
- Heat a skillet over medium-high heat.
- Cook the beef bulgogi until browned and caramelized.
- Let cool slightly, then roughly chop into bite-sized pieces.
- In a small bowl, combine the chopped kimchee and Kewpie mayonnaise.
- Spoon about 1 tablespoon or more of kimchee mixture into each cucumber boat.
- Top with a generous portion of beef bulgogi.
- Garnish with sliced green onions and serve immediately.
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