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Beef Bulgogi Bowls

Beef Bulgogi Bowls

with Carrots, Cucumber, and Sriracha Crema over Jasmine Rice

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

2 unit


5 teaspoon

White Wine Vinegar

1 unit


4 ounce

Shredded Carrots

10 ounce

Ground Beef

1 tablespoon

Sesame Seeds

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

4 tablespoon

Sour Cream


1 teaspoon


Not included in your delivery

½ teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate92 g
Sugar39 g
Dietary Fiber3 g
Protein29 g
Cholesterol130 mg
Sodium450 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.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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. 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.


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 cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.