Korean Beef Bulgogi Bowls with Quick Pickled Cucumber and Sriracha Crema

If you love bold Asian flavors, these beef bulgogi bowls are sure to hit the spot. The star is ground beef cooked in a savory-sweet sesame and soy sauce, balanced by crisp quick-pickled cucumbers, tender shredded carrots and a spicy sriracha crema. Served over fluffy jasmine rice, this bowl is packed with textures and tastes that come together in under 30 minutes.

This recipe is all about convenience without sacrificing flavor. Using pre-shredded carrots and a ready-made bulgogi sauce keeps prep quick, while the simple pickled cucumbers add a bright, tangy crunch. Perfect for a busy weeknight when you want something satisfying and a little bit special.

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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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the pickled cucumber: Slice the cucumber into thin rounds. In a small bowl, combine the cucumber slices with the white wine vinegar and a pinch of salt. Toss to coat and set aside to quick-pickle.
3. Make the sriracha crema: In a small bowl, stir together the sour cream and sriracha until smooth. Refrigerate until ready to serve.
4. Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Drain excess fat if desired.
5. Add the bulgogi sauce to the skillet with the beef. Stir and cook for 1-2 minutes until the sauce is heated through and coats the beef. Remove from heat.
6. Warm the shredded carrots: In a small microwave-safe bowl, microwave the shredded carrots for 30-45 seconds until just tender. Alternatively, sauté in a dry pan for 1-2 minutes.
7. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the bulgogi beef, warm shredded carrots and pickled cucumbers. Drizzle with sriracha crema and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use thinly sliced beef steak for a more traditional bulgogi.

Is there a substitute for bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a touch of pear or apple juice.

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of bulgogi sauce (which contains soy and wheat) and ensure your rice is gluten-free.