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Beef Bulgogi Bowls

Beef Bulgogi Bowls

with Pickled Cucumber & Sriracha Crema

This hearty bowl highlights Asian-inspired umami flavors and centers around ground pork browned and simmered in a savory miso-based ginger sauce with nutty sesame seeds. There’s also crisp quick-pickled cucumbers, tender sautéed cabbage and carrots, and spicy crema, all served over fluffy rice. And believe it or not, it’s ready on the table in just 20 minutes (or approximately 7 K-pop songs).

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

Jasmine Rice

2 unit


5 teaspoon

White Wine Vinegar

1 unit


4 ounce

Red Cabbage and Carrot Mix

10 ounce

Ground Beef

1 tablespoon

Sesame Seeds

(Contains Sesame)

4 ounce

Umami Ginger Sauce

(Contains Soy, Wheat)

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon


Not included in your delivery



½ teaspoon


2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories860 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate75 g
Sugar22 g
Dietary Fiber2 g
Protein31 g
Cholesterol130 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Large Pan
Small Bowl


Cook Rice & Prep

• Wash and dry produce. • In a small pot, combine rice, ¾ cup 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.

Pickle Cucumber

• In a medium bowl, combine half the 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. Stir cucumber ribbons into bowl with vinegar mixture. • Set aside, tossing occasionally, until ready to serve.

Cook Cabbage & Carrots

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cabbage and carrot mix; cook, stirring, until just tender, 1 minute. Season with salt and pepper. • Transfer to a plate.

Cook Pork

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

Simply cook through this step as instructed, swapping in beef or organic beef for pork.

Make Sriracha Crema

• 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.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls; top with pork, cabbage and carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.

Ground Beef is fully cooked when internal temperature reaches 160°.