Beef Bulgogi Bowls with Carrots, Pickled Cucumber and Sriracha Crema over Jasmine Rice

2 servings

Ingredients

• 1/2 cup jasmine rice
• 2 scallions
• 5 teaspoons white wine vinegar
• 1 cucumber
• 4 oz. shredded carrots
• 10 oz. ground beef
• 1 tablespoon sesame seeds
• 4 oz. Bulgogi sauce
• 4 tablespoons sour cream
• 1 teaspoon sriracha
• 1/2 teaspoon sugar
• 1 tablespoon butter
• 2 teaspoon vegetable oil
• salt
• pepper

Ingredients for Bulgogi Sauce (there will be extra sauce)

• 6 tablespoon soy sauce
• 3 tablespoon brown sugar
• 2 tablespoon rice wine vinegar 
• 1/2 onion
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1/8 teaspoon ground black pepper

Directions

Wash and dry all produce. In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 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, 1/2 teaspoon 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.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high 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, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 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 again with salt and pepper.

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

Fluff rice with a fork. Stir in 1 tablespoon butter and season with salt and paper; 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.

Recipe originally found on Hello Fresh.

Top with roasted peanuts or cashews.

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