Quick Pork Bulgogi Bowls with Pickled Cucumber and Sriracha Crema

These pork bulgogi bowls are a fast and flavorful weeknight dinner that brings Korean-inspired tastes to your table in just 20 minutes. Tender ground pork is simmered in a savory-sweet bulgogi sauce with nutty sesame seeds, then paired with crisp quick-pickled cucumbers, sautéed red cabbage and carrots and a spicy sriracha crema. Served over fluffy jasmine rice, this bowl is a satisfying meal that’s ready as quickly as a few of your favorite songs.

Whether you’re looking for a quick dinner after a busy day or want to explore bold Asian flavors, this recipe delivers. The combination of tangy pickles, rich pork and creamy heat creates a balanced bowl that’s sure to become a regular in your rotation.

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Ingredients

3 tablespoon Sour CreamView 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

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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 according to package directions. Fluff with a fork and keep warm.
2. While the rice cooks, prepare the pickled cucumber: Thinly slice the cucumber. In a small bowl, combine the sliced cucumber, white wine vinegar, sugar and a pinch of salt. Toss to coat and set aside to quick-pickle.
3. Make the sriracha crema: In another small bowl, mix the sour cream and sriracha. Season with salt and pepper to taste. Set aside.
4. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the red cabbage and carrot mix and cook, stirring occasionally, until tender, about 3-4 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
5. In the same skillet, add the remaining 1 teaspoon of oil and the butter. Add the ground pork and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Season with salt and pepper.
6. Stir in the bulgogi sauce and sesame seeds. Simmer for 1-2 minutes until the sauce thickens slightly and coats the pork.
7. Slice the scallions thinly.
8. To serve, divide the rice among bowls. Top with the sautéed cabbage and carrots, the bulgogi pork and pickled cucumbers. Drizzle with sriracha crema and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of pork?

Yes, ground beef or chicken work well as substitutes. Adjust cooking time as needed until fully cooked.

Is there a 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.

Can I make this recipe gluten-free?

Use tamari or coconut aminos instead of bulgogi sauce (which contains soy and wheat) and ensure other ingredients are gluten-free.