Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee