Quick Korean Beef Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

If you love Korean flavors, these beef bulgogi bowls are a must-try. Savory ground beef is cooked in a sweet and savory sesame-soy bulgogi sauce, then served over fluffy jasmine rice with crisp quick-pickled cucumbers, tender shredded carrots and a spicy sriracha sour cream. It’s a complete meal that’s bursting with flavor and texture.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The quick pickles add a bright, tangy crunch that balances the rich beef, while the sriracha crema brings a subtle heat. Each bowl is a satisfying mix of savory, sweet, tangy and spicy-sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter.
2. Make the quick pickles: While rice cooks, slice the cucumber into thin rounds. In a small bowl, combine cucumber slices with 5 teaspoons white wine vinegar, 1 teaspoon sugar and a pinch of salt. Toss to coat and set aside to pickle.
3. Prepare the sriracha crema: In another small bowl, mix 3 tablespoons sour cream with 1 teaspoon sriracha. Season with salt and pepper to taste. Set aside.
4. Cook the beef: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add 10 ounces ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Drain excess fat if needed. Stir in 4 ounces bulgogi sauce and cook for 1-2 minutes until sauce coats the beef. Remove from heat.
5. Assemble the bowls: Divide the cooked rice among bowls. Top with the bulgogi beef, pickled cucumbers (drained slightly) and shredded carrots. Drizzle with sriracha crema and garnish with sliced scallions and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, you can substitute ground pork, chicken or even tofu for the ground beef. Adjust cooking time as needed.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 minced garlic clove 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 the beef and rice in the microwave or skillet and add fresh pickles and crema before serving.