Bulgogi Bowl with Garlic Cucumber Sauce
1 cup long grain or sushi rice. Alternatively use microwave rice as a shortcut
1/2 Lebanese cucumber peeled and diced
1 small cloves garlic crushed
1/2 tbsp olive oil
1/2 spring onion finely sliced
Pinch Gochujang (Korean chilli paste), optional
Heat Chicken Bulgogi according to preferred cooking method.
Cook rice as suggested pack instructions.
Place cucumber diced and oil into bowl and mix well to combine.
Add rice to base of serving bowls, top with Chicken Bulgogi and sprinkle with spring onion and Gochujang. Serve with sides of Kim chi and cucumber salad.