Pork Bulgogi Bowls

Name: Pork Bulgogi Bowls with Carrots, Pickled Cucumber & Sriracha Crema
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 oz Carrot; 4 tbsp Sour Cream; 4 oz Bulgogi Sauce; 1/2 cup Rice; 5 tsp Wine; 1 tbsp Sesame Seeds; 10 oz Ground Pork; 2 unit Scallions; 1 tsp Sriracha; 1 Cucumber; 2 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp

with Carrots, Pickled Cucumber & Sriracha Crema

By Recipe0 System

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

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Carrot
4 tbsp Sour Cream
4 oz Bulgogi Sauce
1/2 cup Rice
5 tsp Wine
1 tbsp Sesame Seeds
10 oz Ground Pork
2 unit Scallions
1 tsp Sriracha
1 Cucumber
2 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry 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. Stir ribbons into 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 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.
4

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

Add pork* 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 (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 with salt and pepper.
5

While pork 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.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Divide rice between bowls; top with pork, carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.

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