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Ground Beef Bulgogi Bowls

Ground 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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 cup

Jasmine Rice

4 unit


10 teaspoon

White Wine Vinegar

2 unit


8 ounce

Shredded Carrots

20 ounce

Ground Beef

2 tablespoon

Sesame Seeds

8 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

8 tablespoon

Sour Cream


2 teaspoon


Not included in your delivery

1 teaspoon


1 tablespoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate86 g
Sugar39 g
Dietary Fiber4 g
Protein30 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 1½ cups 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 5 tsp vinegar (1 bottle; save rest for beef), 1 tsp sugar, and a few pinches of salt in a medium bowl. Trim cucumber ends. Using a peeler, shave cucumbers lengthwise into ribbons, rotating until you get to the seedy core; discard core. Add ribbons to bowl with vinegar 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 a large 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 1 TBSP sesame seeds (1 pack). 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 2 TBSP butter. Season with salt and pepper. Divide rice between bowls. Arrange beef, carrots, and cucumbers 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.