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 sure to hit the spot. The star is a quick-cooked beef mixture coated in a rich bulgogi sauce with sesame and soy notes, balanced by a touch of sweetness. But the magic doesn’t stop there-crisp quick-pickled cucumbers add a refreshing tang, tender carrots bring a subtle earthiness and a drizzle of sriracha crema ties everything together with a creamy kick. All served over fluffy jasmine rice, this bowl is a complete meal that’s as satisfying as it is vibrant.

This recipe is designed for home cooks looking for a convenient yet impressive dinner. Using ground beef keeps prep simple without sacrificing flavor and the pickled cucumbers come together in minutes. Whether you’re new to Korean cooking or a longtime fan, these bowls are a delicious way to enjoy bulgogi any night of the week.

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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. Place rice and ¾ cup water (1½ cups for 4 servings) in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered 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 until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally.
3. Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). 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 same pan over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. 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 sriracha (to taste). Stir in water, 1 tsp at a time, until mixture has 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 rice 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 cauliflower rice. Adjust cooking times accordingly.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust proportions to taste.

Can I make this recipe ahead of time?

You can prep the components in advance: cook the rice, pickle the cucumber and cook the beef. Store separately and assemble just before serving.