Pork Bulgogi Bowls with Carrots, Pickled Cucumber, & Sriracha Cr

Updated at: Thu, 17 Aug 2023 07:39:49 GMT

Step 1

In sm. pot, combine 1/2C rice, ¾C water, & pinch of salt. Boil, cover, & reduce to low simmer. Cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 2

In qt. Canning jar (or med. bowl), combine 3T vinegar, ½ tsp sugar, & pinch of salt. Stir cucumber ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

Step 3

Heat drizzle of oil in lg. pan over med.-high heat. Add carrots; cook (1 min.), stirring, until just tender. Season with salt/pepper. Turn off heat; transfer to plate.

Step 4

Heat drizzle of oil in same pan over med.-high. Add scallion whites; cook (1 min.) until fragrant. Add pork & pinch of salt/pepper. Cook (4-6 min.), breaking up meat into pieces, until browned & cooked through. Stir in half of sesame seeds & remaining vinegar. Cook (30 sec.), & stir in bulgogi sauce. Bring to simmer & immediately turn off heat. Season with salt/pepper.

Step 5

While pork cooks, in sma. 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.

Step 6

Fluff rice with a fork; stir in 1 Tbsp butter; season with salt/pepper. Divide rice between bowls; top with pork, carrots, & pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens & sesame seeds. Serve.

8 liked

0 disliked

Easy

Go-to

Delicious

Fresh

Crispy