Submitted by: Marcia
Attributed to: Hannah and Richard
Category: Entrees
Description: A great Korean dish, easy, and wonderful flavors. Don't skip the pickling of the cucumbers!
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Difficulty rating: 1
Ingredients:
1/2 cup Jasmine rice
5 Teaspoons white wine vinegar
1/2 Teaspoon sugar
Salt and pepper
Cucumber
4 Ounces shredded carrots
Olive oil
10 Ounces ground beef, thinly sliced steak or leftovers from French Dip sandwiches
1 Tablespoon sesame seeds
Bulgogi sauce
4 Tablespoons sour cream
1 Teaspoon sriracha
1 Tablespoon butter
Scallions
Special tools/utensils needed:
Vegetable peeler, non stick pan
Directions:
Rice
Combine rice, 3/4 cup of water and a pinch of salt in a medium pot.
Bring water to a boil; cover and reduce heat to a low simmer for ~ 15 minutes.
Vegetables
Combine the vinegar, sugar and a pinch of salt in a bowl for a quick pickling solution.
Using a peeler, shave the cucumber lengthwise into ribbons.
Mix the shaved cucumber strips into the bowl with pickling liquid and set aside.
Heat a drizzle of oil over medium high heat in a nonstick pan.
Add carrots, with salt and pepper to taste, and cook until tender, ~ 1 minute.
Remove carrots and set aside in a separate bowl.
Beef
Heat another drizzle of olive oil on medium/medium high heat in the same pan. Add the beef and cook until browned.
Stir in half of the sesame seeds and bulgogi sauce.
Bring to a simmer and turn heat off.
Sriracha crema
Combine sour cream, a pinch of salt and sriracha to taste.
Add water, 1 Teaspoon at a time, until mixture reaches drizzling consistency.
Assembly
Fluff rice with a fork and add butter.
Add rice to bowls and top with beef, cucumber and carrots.
Drizzle with crema and garnish with scallion greens and sesame seeds.