Quick Ground Beef Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

If you love Korean flavors but want a quicker, more approachable version, these ground beef bulgogi bowls are just the ticket. The beef is cooked in a sweet and savory bulgogi sauce with sesame, while crisp cucumber ribbons pickle in minutes and carrots add a tender crunch. A spicy sriracha sour cream drizzle brings it all together.

Serve everything over fluffy jasmine rice for a satisfying meal that’s packed with texture and flavor. It’s a fun, customizable dinner that comes together in about 30 minutes.

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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 heat to low. Simmer until rice is tender, about 15 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 teaspoon sugar (1 teaspoon 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.
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 teaspoon at a time, until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork. Stir in 1 tablespoon butter (2 tablespoons 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 protein instead of ground beef?

Yes, ground pork, chicken or turkey would work well. Adjust cooking time as needed.

What can I substitute for bulgogi sauce?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.