Umami
Umami

Easy Dinners

Beef Bulgogi Bowls with Carrots, Pickled Cucumber & Sriracha

2 servings

servings

20 minutes

active time

20 minutes

total time

Ingredients

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

Salt

Pepper

Directions

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.

Nutrition

Serving Size

-

Calories

800 kcal

Total Fat

39 g

Saturated Fat

17 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

135 mg

Sodium

440 mg

Total Carbohydrate

86 g

Dietary Fiber

3 g

Total Sugars

38 g

Protein

31 g

2 servings

servings

20 minutes

active time

20 minutes

total time
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