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, Sesame)
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. 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.
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.
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.
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.
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.
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.
