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

If you love bold Asian flavors, this ground beef bulgogi bowl is sure to hit the spot. The savory-sweet sesame and soy marinade coats the beef perfectly, while crisp quick-pickled cucumbers and tender carrots add freshness and crunch. A drizzle of spicy sriracha sour cream ties everything together over a bed of fluffy jasmine rice.

This dish comes together in just 20 minutes, making it an ideal weeknight dinner. It’s packed with variety in every bite-salty, sweet, tangy and spicy-and is sure to please the whole family.

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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. In a small pot, combine rice, 3/4 cup water 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, 1/2 teaspoon sugar and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard core. Toss ribbons in the vinegar mixture. Set aside, tossing occasionally, until ready to serve.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add 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 beef, salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds and remaining vinegar. Cook for 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season with salt and pepper to taste.
5. Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 teaspoon at a time until the 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 pickled cucumber on top (drain any excess liquid from cucumber before adding). Drizzle sriracha crema over everything. Garnish with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain white rice works, but cooking time may vary. Brown rice will need a longer cooking time and more water.

What can I substitute for bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust sweetness and saltiness to taste.

Can I make this dish ahead of time?

The components can be prepped ahead: cook the rice, pickle the cucumber and cook the beef. Reheat and assemble just before serving for best texture.