Beef Bulgogi Bowls

🥘 Ingredients

• black pepper
  pinch, pinch, pinch
• bulgogi sauce
  3 tbsp
• butter
  1 tbsp
• cucumber
  1 unit
• ground beef
  12 oz
• jasmine rice
  1 c
• salt
  pinch, pinch, pinch, pinch, pinch
• scallions
  3 pieces
• sesame seeds
  2 tbsp
• shredded carrots
  1 c
• sour cream
  2 tbsp
• sriracha
  1 tsp
• sugar
  ½ tsp
• vegetable oil
  2 tbsp
• water
  as needed
• white wine vinegar
  4 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , ¾ cup 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 . Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions , separating whites from greens.

   jasmine rice: 1 c, salt: pinch, scallions: 3 pieces
2. 

   2

   In a medium bowl , combine half the white wine vinegar , ½ tsp 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. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

   white wine vinegar: 2 tbsp, sugar: ½ tsp, salt: pinch, cucumber: 1 unit
3. 

   3

   Heat a drizzle of vegetable 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.

   vegetable oil: 2 tbsp, shredded carrots: 1 c, salt: pinch, black pepper: pinch
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant ⏱️ 1 minutes . Add ground beef and a pinch of salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Stir in half the sesame seeds and remaining white wine vinegar . Cook for ⏱️ 30 seconds , then stir in bulgogi sauce . Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.

   ground beef: 12 oz, salt: pinch, black pepper: pinch, sesame seeds: 1 tbsp, white wine vinegar: 2 tbsp, bulgogi sauce: 3 tbsp
5. 

   5

   Meanwhile, in a small bowl , combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   sour cream: 2 tbsp, sriracha: 1 tsp, water: as needed
6. 

   6

   Fluff rice with a fork. Stir in 1 tbsp butter and season with salt and black pepper ; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. Drain any excess liquid from cucumber before adding. Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.

   butter: 1 tbsp, salt: pinch, black pepper: pinch, sesame seeds: 1 tbsp