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

If you love bold Asian-inspired flavors, these Korean beef bulgogi bowls are sure to hit the spot. The star is a savory-sweet ground beef bulgogi, marinated in a sesame and soy sauce blend, then quickly seared until caramelized. But the bowl doesn’t stop there-it’s loaded with crisp quick-pickled cucumber ribbons, tender sautéed carrots and a spicy sriracha crema that ties everything together.

Served over fluffy jasmine rice, this bowl is a complete meal that’s both satisfying and packed with texture. It’s quick enough for a weeknight dinner but impressive enough to serve guests. Each bite offers a balance of savory, sweet, tangy and spicy-a little something for everyone.

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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

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, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
4. Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in 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 and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and serve.

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, but adjust cooking time accordingly.

What can I substitute for bulgogi sauce?

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

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 skillet and serve with fresh cucumber and crema.