Korean Beef Bulgogi Bowls with Quick Pickled Cucumber and Sriracha Crema

If you love bold Korean flavors, these beef bulgogi bowls are sure to satisfy. Tender ground beef is cooked in a sweet and savory sesame-soy sauce, then served over fluffy jasmine rice with crisp quick-pickled cucumber ribbons and tender carrots. A drizzle of spicy sriracha crema ties everything together for a bowl that’s packed with texture and flavor.

This recipe is perfect for a quick weeknight dinner, coming together in under 30 minutes. Each component is simple to prepare, yet the combination creates a restaurant-quality meal at home. Customize the heat level by adjusting the sriracha in the crema and feel free to add extra vegetables or a fried egg on top.

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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 to a low simmer. Cook until rice is tender, 15-18 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 (you’ll use the rest later), 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 as you go, until you get to the seedy core; discard core. Stir ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.
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, about 1 minute. Add ground beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds (save the rest for serving) and remaining vinegar. Cook for 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.
5. While beef cooks, in a small bowl, combine sour cream with sriracha to taste. 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 (draining first) on top. Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, you can substitute ground pork, chicken or turkey. You could also use thinly sliced beef steak, but adjust cooking time accordingly.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, sesame oil, brown sugar, minced garlic and a touch of ginger. Adjust sweetness and saltiness to taste.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and beef in the microwave or a pan and enjoy the pickled cucumber cold.