Quick Ground Beef Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

If you love bold Asian flavors, these beef bulgogi bowls are sure to satisfy. Ground beef is cooked in a savory-sweet bulgogi sauce with sesame, then paired with crisp quick-pickled cucumbers and tender carrots. A drizzle of spicy sriracha crema ties everything together over fluffy jasmine rice.

This dish is packed with contrasting textures and flavors-crunchy, creamy, tangy and spicy-all in one bowl. It’s a quick and easy weeknight dinner that feels special without requiring hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

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 and ¾ cup water. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating greens and whites.
2. In a medium bowl, combine half the vinegar, ½ teaspoon sugar and a few pinches of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating until you reach the seedy core; discard core. Add cucumber ribbons to the bowl and toss to coat. Set aside to pickle.
3. Heat a drizzle of oil in a large pan (preferably nonstick) over medium-high heat. Add shredded carrots and cook, stirring, until tender but still crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Add ground beef, a pinch of salt and a pinch of pepper. Cook, breaking up the meat, until browned, 5-7 minutes. Stir in half the sesame seeds. Add the remaining vinegar and cook 30 seconds. Stir in bulgogi sauce and bring to a simmer. Remove from heat. Season with salt and pepper to taste.
5. While beef cooks, stir together sour cream and sriracha in a small bowl. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls. Arrange beef, carrots and pickled cucumber (drain excess liquid first) on top. Drizzle sriracha crema over everything. Garnish with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. You could also use thinly sliced beef steak, but adjust cooking time accordingly.

Is there a substitute for bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a bit of grated pear or apple. However, using store-bought bulgogi sauce saves time.

Can I make this dish ahead of time?

The components can be prepped ahead, but it’s best to assemble just before serving. Store pickled cucumber, cooked beef and rice separately in the fridge for up to 3 days.