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Korean Recipes
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.

Allergens:SoyWheatMilk

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsSoy, Wheat)

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Sriracha

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate90 g
Sugar38 g
Dietary Fiber3 g
Protein29 g
Cholesterol130 mg
Sodium440 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Peeler
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Cook Rice and Prep
Cook Rice and Prep
1

Wash and dry all produce. Place rice and ¾ cup water (1½ cups for 4 servings) in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens.

Pickle Cucumber
Pickle Cucumber
2

In a medium bowl, combine half the vinegar, 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 until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally.

Cook Carrots
Cook Carrots
3

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 just tender, about 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.

Cook Beef
Cook Beef
4

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 and cooked through, 5-7 minutes. Stir in half the sesame seeds and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Once simmering, turn off heat. Season again with salt and pepper.

Make Sriracha Crema
Make Sriracha Crema
5

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

Finish and Serve
Finish and Serve
6

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. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.