---
title: Pork Bulgogi Bowls
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/pork-bulgogi-bowls-61670b23f98446180e157f19"
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Sesame, Soy, Wheat, Milk]
tags: [Easy Prep, Quick, Easy Cleanup, Korean, Dinner]
rating: 4.5
rating_count: 28000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of sweet, savory, and tangy flavors, with some finding the bulgogi sauce particularly tasty.
  - theme: Ease of prep
    text: Customers praised how quick and easy this meal was to prepare, making it perfect for busy weeknights.
image: "https://images.recipes.furrysalamander.com/pork-bulgogi-bowls.avif"
---
Wash and dry all produce. In a #small pot{}, combine @jasmine rice{½%cup}, ¾ 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%minutes}. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice @scallions{2%unit}, separating whites from greens.

In a #medium bowl{}, combine half the @white wine vinegar{1%tbsp} (you’ll use the rest later), ½ tsp @sugar{1%tsp}, and a pinch of salt. Trim ends from @cucumber{½%unit}. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Stir ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add @shredded carrots{1%bag} and cook, stirring, until just tender ~{1%minute}. Season with salt and pepper. Turn off heat; transfer to a plate.

Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant ~{1%minute}. Add @ground pork{12%oz} and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through ~{4%minutes}. Stir in half the @sesame seeds{1%tsp} (save the rest for serving) and remaining white wine vinegar. Cook for ~{30%seconds}, then stir in @bulgogi sauce{2%tbsp}. Bring to a simmer, then immediately turn off heat. Season with salt and pepper.

While pork cooks, in a #small bowl{}, combine @sour cream{2%tbsp} with @sriracha{1%tsp} to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Fluff rice with a fork; stir in 1 TBSP @butter{1%tbsp} 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.