Beef Bulgogi Bowls Dinner’s Just 20 Minutes Away!

Name: Beef Bulgogi Bowls Dinner’s Just 20 Minutes Away!
Yield: 2 servings
Cuisine: Korean
Ingredients: 1/2 cup Rice; 2 unit Scallions; 5 tsp Wine; 1 Cucumber; 4 oz Carrot; 10 oz Ground Beef; 1 tbsp Sesame Seeds; 4 oz Bulgogi Sauce; 4 tbsp Sour Cream; 1 tsp Sriracha; 1/2 tsp Granulated Sugar; 2 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

By Recipe0 System

If you can’t get enough of Asian-inspired flavors, bulgogi is sure to leave you satisfied. This Korean dish centers around beef in a sesame and soy sauce marinade with a little bit of sweetness. But the meat is just one out of many highlights: there’s also crisp quick-pickled cucumbers, tender carrots, and a spicy sour cream, all over fluffy white rice—clearly, it’s jam-packed and has a little bit of something for everyone.

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Rice
2 unit Scallions
5 tsp Wine
1 Cucumber
4 oz Carrot
10 oz Ground Beef
1 tbsp Sesame Seeds
4 oz Bulgogi Sauce
4 tbsp Sour Cream
1 tsp Sriracha
1/2 tsp Granulated Sugar
2 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
2

In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), 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.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
4

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 (you’ll use more later) 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.
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.
6

Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: 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.

From the same drawer

Related Recipes

Bulgogi Beef Noodle Stir-fry

medium

Shrimp, Zucchini & Snap Pea Bibimbap

medium

One-Pan Sesame Pork Sloppy Joes

medium

Turkey, Zucchini & Snap Pea Bibimbap

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.