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.
The quantities provided above are averages only.
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. 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 heat to low. Simmer until rice is tender, about 15 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, 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. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally.
Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds to 1 minute. 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.
Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. 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 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.
