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

If you love bold, Asian-inspired flavors, these Korean ground beef bulgogi bowls are sure to satisfy. Bulgogi traditionally features thinly sliced beef marinated in a sweet and savory soy-sesame sauce, but this version uses ground beef for a quicker, more convenient twist. The beef is cooked with scallions and a touch of vinegar, then simmered in a rich bulgogi sauce until perfectly glazed.

But the beef is just one highlight. These bowls are loaded with crisp quick-pickled cucumber ribbons, tender sautéed carrots and a spicy sriracha sour cream drizzle-all served over fluffy jasmine rice. Every bite offers a balance of textures and flavors: crunchy, creamy, savory and a little spicy. It’s a complete meal that comes together in under 30 minutes!

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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. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, trim and thinly slice scallions, separating whites and greens. In a medium bowl, combine half the white wine vinegar, ½ teaspoon sugar and a few pinches of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, stopping when you reach the seedy core; discard core. Add cucumber ribbons to the vinegar mixture and toss to coat. Set aside to quick-pickle.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat (nonstick recommended). Add shredded carrots and cook, tossing, until tender but still slightly crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.
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 ground beef and a pinch of salt and pepper, breaking up the meat into pieces. Cook until browned, 5-7 minutes. Stir in half the sesame seeds. Pour in the remaining white wine vinegar and cook for 30 seconds, then stir in bulgogi sauce and bring to a simmer. Remove pan from heat. Season with additional salt and pepper if needed.
5. While beef cooks, make the sriracha crema: In a small bowl, stir together sour cream and sriracha (adjust to taste). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
6. Fluff the cooked rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide rice among bowls. Arrange the bulgogi beef, sautéed carrots and pickled cucumber ribbons on top, placing them next to each other. (Tip: Drain any excess liquid from the cucumbers before adding.) Drizzle the sriracha 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. Adjust cooking times accordingly.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. However, the flavor will differ slightly.

Can I make this dish ahead of time?

Yes, you can prepare the components in advance. Store the rice, beef, vegetables and crema separately in the refrigerator. Reheat and assemble just before serving.