Korean Beef Bulgogi Bowls with Quick Pickled Cucumber and Sriracha Crema

If you love Korean flavors, these beef bulgogi bowls are a must-try. Tender ground beef is cooked in a savory-sweet bulgogi sauce with sesame and soy, then served over fluffy jasmine rice. The dish is loaded with crisp quick-pickled cucumber, tender carrots and a spicy sriracha sour cream that adds a creamy kick.

This bowl is packed with contrasting textures and bold flavors, making it a satisfying meal that comes together quickly. Perfect for a weeknight dinner when you crave something exciting but don’t want to spend hours in the kitchen.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 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

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 jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the pickled cucumber. Thinly slice the cucumber and place in a small bowl. Add the white wine vinegar and a pinch of salt. Toss to combine and set aside to quick-pickle.
3. Peel the carrot and cut into thin matchsticks or use a vegetable peeler to create ribbons. Thinly slice the scallions, separating white and green parts.
4. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain excess fat if desired.
5. Add the bulgogi sauce to the skillet with the beef. Stir to coat and let simmer for 1-2 minutes until slightly thickened. Remove from heat.
6. In a small bowl, mix the sour cream and sriracha until well combined. Season with a pinch of salt.
7. To serve, divide the rice among bowls. Top with the bulgogi beef, pickled cucumber, carrot ribbons and sliced scallions. Drizzle with sriracha crema and sprinkle with 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.

What can I use instead of bulgogi sauce?

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

Is this recipe gluten-free?

The bulgogi sauce typically contains soy sauce which has wheat, so it is not gluten-free. Use tamari or a gluten-free soy sauce alternative to make it gluten-free.