Beef Bulgogi Bowls

Updated at: Thu, 17 Aug 2023 13:49:04 GMT

Step 1

Wash and dry produce

Step 2

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.

Step 3

Keep rice covered off heat until ready to serve

Step 4

Trim and thinly slice scallions, separating whites from greens

Step 5

In a medium bowl, combine half the vinegar, sugar, and a pinch of salt.

Step 6

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.

Step 7

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.

Step 8

Turn off heat; transfer carrots to a plate

Step 9

Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute.

Step 10

Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 11

Stir in half the sesame seeds (save the rest for serving) 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.

Step 12

While beef 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.

Step 13

Fluff rice. Stir in 1 tsp butter and season with salt and pepper; divide between bowls.

Step 14

Arrange beef, carrots, and pickled cucumber (draining first) on top. Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.

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