Beef Bulgogi Bowls with Carrots, Pickled Cucumber & Sriracha

2 servings


20 minutes

active time

25 minutes

total time


½ cup Jasmine Rice

2 unit Scallions

5 teaspoon White Wine Vinegar

1 unit Super Select Cucumber

4 ounce Shredded Carrots

10 ounce Ground Beef

1 tablespoon Sesame Seeds

4 ounce Bulgogi Sauce

3 tablespoon Sour Cream

1 teaspoon Sriracha

½ teaspoon Sugar

2 teaspoon Cooking Oil

1 tablespoon Butter




• 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 cucumber 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. • 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. Swap in beef or turkey for pork.

• 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. Ground Beef is fully cooked when internal temperature reaches 160°.


1/4 cup

1/2 tsp


Small pot

Medium bowl

Large pan

Small bowl


Serving Size



850 kcal

Total Fat

48 g

Saturated Fat

18 g

Unsaturated Fat


Trans Fat



130 mg


1150 mg

Total Carbohydrate

73 g

Dietary Fiber

3 g

Total Sugars

26 g


31 g

2 servings


20 minutes

active time

25 minutes

total time
Start Cooking