Beef Bulgogi Bowls

Place half the vinegar, ½ tsp sugar, and a few pinches of salt in a medium bowl. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating until you get to the seedy core; discard core. Toss into bowl with vinegar mixture. Set aside to pickle.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrots and cook, stirring, until tender but still a little crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.

Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 5-7 minutes. Stir in half the sesame seeds. Pour in remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Remove pan from heat. Season with salt and pepper.

While beef cooks, stir together sour cream and sriracha (to taste) in a small bowl. Stir in water 1 tsp at a time until mixture has a drizzling consistency. Season with salt.