Beef Bulgogi Bowls
with Carrots, Pickled Cucumber, and Sriracha Crema over Jasmine Rice
- Sulphites
- Sesame
- Soya
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
½
Jasmine Rice
2
Scallions
5
White Wine Vinegar
(Contains: Sulphites)
1
Cucumber
(May contain traces of: Celery)
4
Shredded Carrots
10
Ground Beef
1
Sesame Seeds
(Contains: Sesame)
4
Bulgogi Sauce
(Contains: Soya)
4
Sour Cream
(Contains: Milk)
1
Sriracha Sauce
1
Butter
(Contains: Milk)
Not included in your delivery
½
Sugar
2
Vegetable Oil
Salt
Pepper
Utensils
Instructions
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 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 as you go until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, 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, 30 seconds to 1 minute. 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 as much sriracha as you like. 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 remaining sesame seeds.
