Pork Bulgogi Bowls

🥘 Ingredients

• black pepper
• bulgogi sauce
  8 oz
• butter (use 1 TBSP for 2 servings or 2 TBSP for 4 servings)
  2 tbsp
• cooking oil (divided)
  4 tsp
• cucumber
  2 unit
• ground pork
  20 oz
• jasmine rice
  1 c
• salt
• scallions
  4 unit
• sesame seeds (save the rest for serving)
  2 tbsp
• shredded carrots
  8 oz
• sour cream
  1/2 c
• sriracha
  2 tsp
• sugar (use ½ tsp for 2 servings or 1 tsp for 4 servings)
  2 tsp
• water (1½ cups for 4 servings)
  ¾ cup
• white wine vinegar (use the rest later)
  3.333 tbsp

🍳 Cookware

• small pot
• medium bowl
• peeler
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. In a small pot , combine jasmine rice , water , 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 , separating whites from greens.

   jasmine rice: 1 c, water: ¾ cup (1½ cups for 4 servings), salt, scallions: 4 unit
2. 

   2

    In a medium bowl , combine half the white wine vinegar , sugar , 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 ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

   white wine vinegar: 3.333 tbsp (use the rest later), sugar: 2 tsp (use ½ tsp for 2 servings or 1 tsp for 4 servings), cucumber: 2 unit
3. 

   3

    Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded carrots and cook, stirring, until just tender, ⏱️ 1 minutes . Season with salt and black pepper . Turn off heat; transfer to a plate.

   cooking oil: 4 tsp (divided), shredded carrots: 8 oz, black pepper
4. 

   4

    Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, ⏱️ 1 minutes . Add ground pork * 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 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.

   ground pork: 20 oz, sesame seeds: 2 tbsp (save the rest for serving), bulgogi sauce: 8 oz
5. 

   5

    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.

   sour cream: 1/2 c, sriracha: 2 tsp
6. 

   6

    Fluff rice with a fork; stir in butter 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.

   butter: 2 tbsp (use 1 TBSP for 2 servings or 2 TBSP for 4 servings)