Pork Bulgogi Bowls

🥘 Ingredients

• bulgogi sauce
  2 tbsp
• butter
  1 tbsp
• cooking oil
  1 tsp
• cucumber
  ½ unit
• ground pork
  12 oz
• jasmine rice
  ½ cup
• scallions
  2 unit
• sesame seeds
  1 tsp
• shredded carrots
  1 bag
• sour cream
  2 tbsp
• sriracha
  1 tsp
• sugar
  1 tsp
• white wine vinegar
  1 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , 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 , separating whites from greens.

   jasmine rice: ½ cup, scallions: 2 unit
2. 

   2

   In a medium bowl , combine half the white wine vinegar (you’ll use the rest later), ½ tsp sugar , 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 ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

   white wine vinegar: 1 tbsp, sugar: 1 tsp, cucumber: ½ unit
3. 

   3

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

   cooking oil: 1 tsp, shredded carrots: 1 bag
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant ⏱️ 1 minute . Add ground pork 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 (save the rest for serving) and remaining white wine vinegar. Cook for ⏱️ 30 seconds , then stir in bulgogi sauce . Bring to a simmer, then immediately turn off heat. Season with salt and pepper.

   ground pork: 12 oz, sesame seeds: 1 tsp, bulgogi sauce: 2 tbsp
5. 

   5

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

   sour cream: 2 tbsp, sriracha: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in 1 TBSP butter 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.

   butter: 1 tbsp