Korean Ground Beef Bulgogi Bowls with Quick Pickled Cucumber and Sriracha Crema

If you love bold, Asian-inspired flavors, these beef bulgogi bowls are sure to satisfy. This Korean classic features savory ground beef marinated in a sweet and savory sesame-soy sauce, paired with crisp quick-pickled cucumbers, tender carrots and a spicy sriracha crema. Served over fluffy jasmine rice, every bite is packed with texture and taste.

This recipe is perfect for a quick and easy weeknight dinner. Using ground beef instead of traditional thinly sliced beef cuts down on prep time without sacrificing any of the delicious bulgogi flavor. The tangy pickled cucumbers and creamy, spicy sauce balance the rich beef beautifully, making it a meal the whole family will love.

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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. Place rice and ¾ cup water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Turn off heat; keep covered 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 and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating until you reach the seedy core; discard core. Toss ribbons into the bowl with the vinegar mixture. Set aside to pickle, tossing occasionally.
3. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if available). 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 30 seconds. Add beef, a pinch of salt and pepper. Cook, breaking up meat, 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 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 and season with salt and pepper. Divide rice between bowls. Arrange beef, carrots and 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 type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking time and liquid accordingly.

Can I make this recipe ahead of time?

You can prep the components ahead: cook the rice, pickle the cucumber and cook the beef. Store separately in the fridge. Assemble bowls just before serving and make the crema fresh for best texture.

What can I use instead of bulgogi sauce?

If you don’t have bulgogi sauce, you can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger to taste.