Ground Beef Bulgogi Bowls
with Carrots, Cucumber, and Sriracha Crema over Jasmine Rice
If you can’t get enough of Asian-inspired flavors, bulgogi is sure to leave you satisfied. This Korean dish centers around beef in a sesame and soy sauce marinade with a little bit of sweetness. But the meat is just one out of many highlights: there’s also crisp quick-pickled cucumbers, tender carrots, and a spicy sour cream, all over fluffy white rice—clearly, it’s jam-packed and has a little bit of something for everyone.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 unit
Scallions
5 teaspoon
White Wine Vinegar
1 unit
Cucumber
4 ounce
Shredded Carrots
10 ounce
Ground Beef
1 tablespoon
Sesame Seeds
4 ounce
Bulgogi Sauce
(Contains Soy, Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Sriracha
Not included in your delivery
½ teaspoon
Sugar
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Place rice and ¾ cup water in a small pot. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, trim and thinly slice scallions, separating greens and whites.
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. Add ribbons to bowl with vinegar mixture and toss to coat. Set aside.
Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add carrots and cook, tossing, 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, breaking up meat into pieces. Cook 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.
Fluff rice with a fork and stir in 1 TBSP butter. Season with salt and pepper. Divide rice between bowls. Arrange beef, carrots, and cucumber on top, next to each other. (TIP: Drain any excess liquid from the cucumbers before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.
