Ground Beef Bulgogi Rice Bowls with Cucumber and Carrots

These ground beef bulgogi rice bowls layer savory-sweet beef over fluffy jasmine rice for a simple dinner packed with East Asian-inspired flavor.

Crisp quick-pickled cucumber, tender shredded carrots, sesame seeds, scallions and a spicy sour cream drizzle add contrast to every bite.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice until fluffy, then keep it covered until ready to serve.
2. Thinly slice the cucumber and scallions, keeping the scallions aside for garnish.
3. Place the cucumber in a small bowl with the white wine vinegar. Toss to coat and let it pickle while you prepare the rest of the bowl.
4. In a separate small bowl, stir together the sour cream and sriracha until smooth.
5. Cook the ground beef in a skillet over medium-high heat, breaking it into small pieces, until browned and cooked through.
6. Add the shredded carrots to the skillet and cook until tender.
7. Stir the bulgogi sauce into the beef and carrot mixture until everything is evenly coated and heated through.
8. Divide the jasmine rice between bowls. Top with the bulgogi beef and carrots.
9. Drain the pickled cucumber and add it to the bowls.
10. Finish with the sriracha sour cream, sesame seeds and sliced scallions.

Recipe Tips

FAQ

Can I make these bulgogi rice bowls less spicy?

Yes. Use less sriracha in the sour cream mixture or leave it out for a mild creamy topping.

Should the cucumber be cooked?

No. The cucumber is tossed with white wine vinegar for a crisp quick-pickled topping.

What allergens are present in this recipe?

The listed ingredients include sesame, soy and wheat allergens.