Quick Ground Beef Bulgogi Bowls with Quick-Pickled Cucumbers and Sriracha Crema

If you love Korean flavors, these Ground Beef Bulgogi Bowls are sure to satisfy. The star is the beef, cooked in a sweet and savory sesame-soy sauce, but the supporting players-crisp quick-pickled cucumbers, tender carrots and a spicy sour cream drizzle-make this dish truly special. Served over fluffy jasmine rice, it’s a complete meal that’s packed with flavor and texture.

This recipe comes together quickly, making it perfect for busy weeknights. The bulgogi sauce does the heavy lifting, so you get authentic taste without hours of marinating. Customize the heat level with the sriracha crema and enjoy a restaurant-quality bowl at home.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit CucumberView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

8 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice and 1½ cups water. Cover and bring to a boil, then reduce heat to low and simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice the scallions, separating the white parts from the green tops.
2. In a medium bowl, combine 5 teaspoons of white wine vinegar, 1 teaspoon sugar and a few pinches of salt. Trim the ends of the cucumbers. Using a vegetable peeler, shave the cucumbers lengthwise into ribbons, rotating until 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 pan (preferably nonstick) over medium-high heat. Add the shredded carrots and cook, tossing, until tender but still 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 pan 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 up the meat, until browned, 5-7 minutes. Stir in 1 tablespoon of 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 from heat and season with salt and pepper to taste.
5. While the beef cooks, make the sriracha crema: In a small bowl, stir together the sour cream and sriracha (add to your preferred spice level). 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 cucumbers (drain any excess liquid from the cucumbers first) 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 white rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking times accordingly.

How can I make this dish gluten-free?

Check that your bulgogi sauce is gluten-free, as some brands contain wheat. You can also use tamari or coconut aminos as a substitute.

Can I prepare any components ahead of time?

Absolutely! You can cook the rice, make the pickled cucumbers and prepare the sriracha crema up to a day in advance. Cook the beef and carrots just before serving for the best texture.