---
title: Pork Bulgogi Bowls
servings: 4
source:
  name: HelloFresh
  url: 'https://www.hellofresh.com/recipes/pork-bulgogi-bowls-61670b23f98446180e157f19'
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Sesame
  - Soy
  - Wheat
  - Milk
tags:
  - Easy Prep
  - Quick
  - Easy Cleanup
rating: 4.5
rating_count: 28000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious blend of sweet, savory, and tangy flavors, with some finding the bulgogi sauce particularly tasty."
  - theme: Ease of prep
    text: "Customers praised how quick and easy this meal was to prepare, making it perfect for busy weeknights."
nutrition:
  calories: 790
  protein: 29
  fat: 41
  saturated fat: 13
  carbohydrates: 73
  sugar: 26
  fiber: 4
  cholesterol: 145
  sodium: 1200
  potassium: 500
  calcium: 80
  iron: 2.3
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/pork-bulgogi-bowls.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce.
In a #small pot{}, combine @jasmine rice{1%cup}, @water{¾%cup}(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%minutes} to ~{18%minutes}.
Keep covered off heat until ready to serve.
Meanwhile, trim and thinly slice @scallions{4%unit}, separating whites from greens.

![Step 2](step-2.jpg)
In a #medium bowl{}, combine half the @white wine vinegar{10%teaspoon}(use the rest later), @sugar{2%teaspoon}(use ½ tsp for 2 servings or 1 tsp for 4 servings), and a pinch of salt.
Trim ends from @cucumber{2%unit}. Using a #peeler{}, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Stir ribbons into bowl with vinegar mixture.
Set aside, tossing occasionally, until ready to serve.

![Step 3](step-3.jpg)
Heat a drizzle of @cooking oil{4%teaspoon}(divided) in a #large pan{} over medium-high heat. Add @shredded carrots{8%ounce} and cook, stirring, until just tender, ~{1%minutes}. Season with salt and @black pepper{}.
Turn off heat; transfer to a plate.

![Step 4](step-4.jpg)
Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, ~{1%minutes}.
Add @ground pork{20%ounce}* and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ~{4%minutes} to ~{6%minutes}.
Stir in half the @sesame seeds{2%tablespoon}(save the rest for serving) and remaining vinegar. Cook for ~{30%seconds}, then stir in @bulgogi sauce{8%ounce}.
Bring to a simmer, then immediately turn off heat. Season with salt and pepper.

![Step 5](step-5.jpg)
While pork cooks, in a #small bowl{}, combine @sour cream{8%tablespoon} with @sriracha{2%teaspoon} to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

![Step 6](step-6.jpg)
Fluff rice with a fork; stir in @butter{2%tablespoon}(use 1 TBSP for 2 servings or 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.