Ground Beef Bulgogi Bowls with Quick Pickled Cucumber and Sriracha Crema

If you love bold, savory-sweet Korean flavors, these ground beef bulgogi bowls are a must-try. The star is the beef, cooked in a rich bulgogi sauce with sesame and soy, but the supporting players-crunchy quick-pickled cucumbers, tender carrots and a spicy sriracha crema-make every bite exciting. Served over fluffy jasmine rice, this bowl is a complete meal that’s both comforting and vibrant.

This recipe is designed for busy weeknights but feels special enough for a weekend dinner. Using ground beef keeps it quick and easy, while the homemade pickles and crema add freshness and heat. You’ll love how the flavors come together in one satisfying bowl.

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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. Rinse the rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice and ¾ cup water. Cover and bring to a boil, then reduce the heat to low. Simmer until the rice is tender and the water is absorbed, about 15 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, prepare the scallions: trim and thinly slice them, separating the white parts from the green tops. In a medium bowl, whisk together half of the white wine vinegar, ½ teaspoon sugar and a pinch of salt. Trim the ends off the cucumber. Using a vegetable peeler, shave the cucumber lengthwise into ribbons, stopping when you reach the seedy core; discard the core. Add the cucumber ribbons to the vinegar mixture and toss to coat. Set aside to quick-pickle.
3. Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Add the shredded carrots and cook, stirring, until tender but still slightly crisp, about 1 minute. Season with salt and pepper. Transfer the carrots to a plate and set aside.
4. Heat another drizzle of oil in the same skillet over medium-high heat. Add the scallion whites and cook until fragrant, about 30 seconds. Add the ground beef, season with a pinch of salt and pepper and cook, breaking the meat into small pieces, until browned, 5-7 minutes. Stir in half of the sesame seeds. Pour in the remaining white wine vinegar and cook for 30 seconds. Then stir in the bulgogi sauce and bring to a simmer. Remove the pan from the heat. Taste and adjust seasoning with salt and pepper if needed.
5. In a small bowl, stir together the sour cream and sriracha to taste. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with a pinch of salt.
6. Fluff the cooked rice with a fork and stir in the butter until melted. Season with salt and pepper. Divide the rice among serving bowls. Arrange the beef, carrots and pickled cucumber (drain any excess liquid from the cucumber first) next to each other on top of the rice. Drizzle the sriracha crema over everything. Garnish with the scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, white long-grain or even brown rice. Adjust the cooking time and water amount according to the rice package directions.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 minced garlic clove and a pinch of black pepper. Adjust sweetness to taste.

Can I make this recipe ahead of time?

You can prep the pickled cucumber and sriracha crema up to a day in advance. Cook the rice and beef just before serving for the best texture, but leftovers can be stored separately and reheated.