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Pork Bulgogi Bowls

Pork Bulgogi Bowls

with Carrots, Pickled Cucumber & Sriracha Crema

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If you can’t seem to get enough of Korean-inspired flavors, bulgogi is sure to leave you satisfied. This dish centers around pork cooked in a sesame and soy sauce marinade with a little bit of peppery sweetness. But the meat is just one out of many highlights: There’s also crisp quick-pickled cucumbers, tender carrots, and spicy crema, all over fluffy rice—each bowl is jam-packed and has a little bit of something for everyone.

Tags: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
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 Pork

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

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate90 g
Sugar38 g
Dietary Fiber3 g
Protein26 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 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.


• 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 ribbons into bowl with vinegar mixture. • Set aside, tossing occasionally, until ready to serve.


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


• 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 bulgogi sauce. • Bring to a simmer, then immediately turn off heat. Season with salt and pepper.


• 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.


• 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, carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.