Beef Bulgogi Bowls
By Greg Hicks • Beef
Recipe Photos
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Uploaded: Jun 20, 2025
Uploaded: Jun 20, 2025
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Categories
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Description
Beef bulgogi bowls with carrots, pickled cucumber and sriracha cream is a Korean-inspired dish that is sure to leave you satisfied. Ground beef in a sesame and soy sauce marinade with a little bit of sweetness. The meat is just one of it's highlights however. It also contains some crisp quick-pickled cucumber, tender shredded carrots and a spicy sour cream all server over a bed of Jasmine rice. With a full range of flavors it has something to meet everyones expectations. For a healthier option substitute the ground beef with ground turkey.
Ingredients
1 1/2 cups cooked Jasmine rice
2 scallions
5 teaspoon white wine vinegar
1 cucumber
4 ounce shredded carrots
10 ounce ground beef
1 tablespoon sesame seeds
4 ounce Bulgogi sauce
4 tablespoon sour cream
1 teaspoon sriracha
1/2 teaspoon sugar
2 teaspoon vegetable oil
1 tablespoon butter
1/2 tsp sugar
salt
pepper
2 scallions
5 teaspoon white wine vinegar
1 cucumber
4 ounce shredded carrots
10 ounce ground beef
1 tablespoon sesame seeds
4 ounce Bulgogi sauce
4 tablespoon sour cream
1 teaspoon sriracha
1/2 teaspoon sugar
2 teaspoon vegetable oil
1 tablespoon butter
1/2 tsp sugar
salt
pepper
Instructions
wash and dry all produce
trim and thinly slice scallions, separating whites from greens
in a medum bowl, combine half the vinegar (you'll use the rest later) 1/2 tsp sugar and a pinch of salt
trim ends from cucumber and using a peeler shave lengthwise into ribbons, rotating as you go until you reach the seedy core (discard core)
stir cucumber ribbons into bowl with vinegar mixture
set cucumber mixture aside, tossing occasionally until ready to serve
heat a drizzle of oil in a large nonstick pan over medium-high heat
add carrots and cook, stirring until just tender (about 1 minute)
season with salt and paper and transfer to a plate
heat another drizzle of oil in the same pan over medium-high heat
add scallion whites and cook until fragrant (about 1 minute)
add beef and a pinch of salt and pepper
cook beef, breaking up meat into pieces until browned and cooked through (about 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 and bring to a simmer
once simmering immediately remove from heat and season again with salt and pepper
while the beef is cooking, in a small bowl combine sour cream and sriracha to taste
stir in 1 tsp of water at a time to sour cream mixture until a drizzling consistency is achieved, season with salt and pepper to taste
fluff rice with a fork and stir in 2 tbsp butter and season with salt and pepper then divide into bowls
arrange beef, carrots, and pickled cucumber (draining first) on top
drizzle crema over everything and garnish with scallion greens and sesame seeds
serve and enjoy
trim and thinly slice scallions, separating whites from greens
in a medum bowl, combine half the vinegar (you'll use the rest later) 1/2 tsp sugar and a pinch of salt
trim ends from cucumber and using a peeler shave lengthwise into ribbons, rotating as you go until you reach the seedy core (discard core)
stir cucumber ribbons into bowl with vinegar mixture
set cucumber mixture aside, tossing occasionally until ready to serve
heat a drizzle of oil in a large nonstick pan over medium-high heat
add carrots and cook, stirring until just tender (about 1 minute)
season with salt and paper and transfer to a plate
heat another drizzle of oil in the same pan over medium-high heat
add scallion whites and cook until fragrant (about 1 minute)
add beef and a pinch of salt and pepper
cook beef, breaking up meat into pieces until browned and cooked through (about 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 and bring to a simmer
once simmering immediately remove from heat and season again with salt and pepper
while the beef is cooking, in a small bowl combine sour cream and sriracha to taste
stir in 1 tsp of water at a time to sour cream mixture until a drizzling consistency is achieved, season with salt and pepper to taste
fluff rice with a fork and stir in 2 tbsp butter and season with salt and pepper then divide into bowls
arrange beef, carrots, and pickled cucumber (draining first) on top
drizzle crema over everything and garnish with scallion greens and sesame seeds
serve and enjoy