Beef Bulgogi Bowl

Adapted by Mike McCauley with ❤️.

Ingredients

  • 1/2 cup Jasmine Rice
  • a few Scallions
  • 5 teaspoon White Wine Vinegar
  • 1 Cucumber
  • 4 ounces Shredded Carrots
  • 1 package Ground Beef
  • 1 tablespoon Sesame Seeds
  • 4 TBL sour cream
  • 1 teaspoon siracha
  • 1/2 teaspoon Sugar
  • 2 teaspoon Vegetable Oil
  • 1 tablespoon Butter
  • Salt
  • Pepper

Bulgogi Sauce

  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 5 cloves garlic crushed
  • 1 inch piece of fresh ginger, grated
  • 1 tbsp sesame oil
  • 1/4 cup apple juice or pear juice
  • 2-3 green onions - finely chopped

Directions

  1. Make the rice. Keep covered off heat until ready to eat.
  2. Trim slice scallion, separating whites from greens.
  3. Chop up cucumber and soak in vinegar sugar and salt while cooking.
  4. Cook carrots on skillet.
  5. Cook scallions in oil then add in the meat. Add sesame seads and vinegar. Cook 30 seconds, then stir in bulgogi sauce.
  6. Mix the sour cream and siracha together for a sauce.
  7. Add butter to rice and fluff.
  8. Divide evenly.