Beef Bulgogi Bowls

🥘 Ingredients

• bulgogi sauce
  8 oz
• butter
  2 tbsp
• cucumber
  2 unit
• ground beef
  20 oz
• jasmine rice
  1 c
• pepper
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• sour cream
  1/2 c
• sriracha
  2 tsp
• sugar
  1 tsp
• vegetable oil
  2 tsp
• water
  ¾ cup
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• medium bowl
• peeler
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , 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. Meanwhile, trim and thinly slice scallions , separating whites from greens.

   jasmine rice: 1 c, water: ¾ cup, salt, scallions: 4 unit
2. 

   2

   In a medium bowl , combine half the white wine 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. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

   white wine vinegar: 3.333 tbsp, sugar: 1 tsp, cucumber: 2 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan , preferably nonstick, over medium-high heat. Add shredded carrots and cook, stirring, until just tender, ⏱️ 1 minutes . Season with salt and pepper . Turn off heat; transfer to a plate.

   vegetable oil: 2 tsp, shredded carrots: 8 oz, pepper
4. 

   4

   Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until fragrant, ⏱️ 1 minutes . Add ground beef 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 (you'll use more later) and remaining vinegar. Cook for ⏱️ 30 seconds , then stir in bulgogi sauce . Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.

   ground beef: 20 oz, sesame seeds: 2 tbsp, bulgogi sauce: 8 oz
5. 

   5

   Meanwhile, in a small bowl , combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   sour cream: 1/2 c, sriracha: 2 tsp
6. 

   6

   Fluff rice with a fork. Stir in 1 tbsp butter (2 tbsp for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.

   butter: 2 tbsp