Beef Bulgogi Bowls

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

1. Combine rice, 3/4 cup of water and a pinch of salt in a medium pot.

2. Bring water to a boil; cover and reduce heat to a low simmer for ~ 15 minutes.

Vegetables

1. Combine the vinegar, sugar and a pinch of salt in a bowl for a quick pickling solution.

2. Using a peeler, shave the cucumber lengthwise into ribbons.

3. Mix the shaved cucumber strips into the bowl with pickling liquid and set aside.

4. Heat a drizzle of oil over medium high heat in a nonstick pan.

5. Add carrots, with salt and pepper to taste, and cook until tender, ~ 1 minute.

6. Remove carrots and set aside in a separate bowl.

Beef

1. Heat another drizzle of olive oil on medium/medium high heat in the same pan. Add the beef and cook until browned.

2. Stir in half of the sesame seeds and bulgogi sauce.

3. Bring to a simmer and turn heat off. 

Sriracha crema

1. Combine sour cream, a pinch of salt and sriracha to taste.

2. Add water, 1 Teaspoon at a time, until mixture reaches drizzling consistency.

Assembly

1. Fluff rice with a fork and add butter.

2. Add rice to bowls and top with beef, cucumber and carrots.

3. Drizzle with crema and garnish with scallion greens and sesame seeds.