Quick Korean Pork Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

If you love the bold, savory-sweet flavors of Korean cuisine, these pork bulgogi bowls are about to become a weeknight favorite. Tender ground pork is cooked in a rich bulgogi sauce with sesame and soy, then paired with crisp quick-pickled cucumber ribbons, lightly sautéed carrots and a spicy Sriracha crema. Everything is served over fluffy buttered rice for a satisfying meal that comes together in just 20 minutes.

This recipe is all about big flavor with minimal effort. The quick-pickled cucumbers add a bright, tangy crunch that balances the rich pork, while the spicy crema brings a creamy kick. Perfect for busy nights when you want something delicious without spending hours in the kitchen.

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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 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. 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.
2. Meanwhile, trim and thinly slice scallions, separating whites from greens. 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 cucumber ribbons into the bowl with the 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, 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; cook until fragrant, about 1 minute. Add ground pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds (save the rest for serving) 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.
5. While pork cooks, in a small bowl, combine sour cream with Sriracha to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide rice between bowls; top with pork, carrots and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve. (Ground pork is fully cooked when internal temperature reaches 160°F.)

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, brown sugar, sesame oil, garlic and ginger. Use about 4 ounces (½ cup) of the mixture.

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 on the stovetop and enjoy the pickled cucumber cold.