Ground Beef Bulgogi Bowl with Quick Pickled Cucumber and Sriracha Crema

If you love bold Asian flavors, this ground beef bulgogi bowl is sure to hit the spot. The savory-sweet bulgogi sauce coats tender ground beef, while crisp pickled cucumbers and soft carrots add freshness and crunch. A drizzle of spicy sriracha crema ties everything together over a bed of fluffy jasmine rice.

This recipe is perfect for busy weeknights-it comes together in just 20 minutes using simple ingredients. Each component is easy to prepare and the final bowl is packed with texture and flavor. Customize the heat level by adjusting the sriracha to your liking.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens.
2. In a medium bowl, combine half the vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally, until ready to serve.
3. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, about 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds to 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Stir in half the sesame seeds and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Once simmering, turn off heat. Season again with salt and pepper.
5. Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust the cooking time and liquid according to the grain you choose.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and rice in a microwave or pan and add the pickled cucumber and crema fresh.

Is this recipe gluten-free?

The bulgogi sauce typically contains soy sauce, which has wheat. To make it gluten-free, use a gluten-free soy sauce or tamari. Check all ingredient labels to ensure they are gluten-free.