Easy Dinners

Beef Bulgogi Bowls with Carrots, Pickled Cucumber & Sriracha

2 servings


20 minutes

active time

20 minutes

total time


½ cup Jasmine Rice

1 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

4 tablespoon Sour Cream

1 teaspoon Sriracha

½ teaspoon Sugar

2 teaspoon Vegetable Oil

1 tablespoon Butter




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 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 scallion, 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. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

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, 1 minute. Add beef 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 (you’ll use more later) and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately 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 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 as many remaining sesame seeds as you like.


Serving Size



800 kcal

Total Fat

39 g

Saturated Fat

17 g

Unsaturated Fat


Trans Fat



135 mg


440 mg

Total Carbohydrate

86 g

Dietary Fiber

3 g

Total Sugars

38 g


31 g

2 servings


20 minutes

active time

20 minutes

total time
Start Cooking