Korean Pork Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

If you can’t get enough of Korean-inspired flavors, these pork bulgogi bowls are sure to satisfy. Tender ground pork is cooked in a savory sesame and soy sauce marinade with a hint of peppery sweetness, then paired with crisp quick-pickled cucumbers, tender carrots and a spicy sriracha crema. Served over fluffy rice, every bite is packed with flavor.

This recipe comes together quickly, making it perfect for a busy weeknight. The combination of textures and tastes-from the tangy pickles to the creamy, spicy sauce-creates a balanced and satisfying meal that will become a regular in your dinner rotation.

Log in to save recipes and build weekly shopping lists.

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 Super Select CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, trim and thinly slice scallions, separating white and green parts. In a medium bowl, combine half the vinegar, ½ teaspoon sugar and a pinch of salt. Trim ends from cucumber and use a peeler to shave it into ribbons, discarding the seedy core. Add cucumber ribbons to the vinegar mixture and toss. Set aside, tossing occasionally.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add shredded carrots and cook, stirring, until just tender, about 1 minute. Season with salt and pepper. 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 1 minute. Add ground pork, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds and the remaining vinegar; cook 30 seconds. Stir in bulgogi sauce, bring to a simmer, then remove from heat. Season with salt and pepper.
5. In a small bowl, combine sour cream and sriracha to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls. Top with pork, carrots and pickled cucumber (drained). Drizzle with sriracha crema. Garnish with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground beef, chicken or turkey work well. Adjust cooking time as needed to ensure the meat is fully cooked.

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 pinch of black pepper.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and pork in the microwave or a pan and enjoy pickles cold.