Korean Beef Bulgoji

Time = 20 min
Servings = 2
Calories = 800 kcal per serving

Ingredients

• 1 scallions, thin slice, separate whites from greens
• 1/2 jasmine rice
• 5 Tbsp white wine vinegar
• 1 cucumber, shaved into ribbons
• 4 oz carrots, shredded
• 10 oz 90/10 ground beef (ground pork can substitute)
• 1 Tbsp sesame seeds
• 4 oz bulgogi sauce (find at H-mart or your local asian food store)
• 4 Tbsp sour cream
• 1 tsp Siracha
• 1/2 tsp granulated sugar
• 1 Tbsp butter
• vegetable oil
• salt/pepper to taste

Directions

1. In small pot, combine rice, 3/4 cup water, pinch of salt. Bring to a boil, then cover and reduce to simmer for 18 min. Keep covered and off heat. When ready to serve, fluff with fork.

2. In mIn a medium bowl, combine half the vinegar, sugar, and a pinch of salt. Shave cucumber lengthwise into ribbons, rotating as you go, until you get to the core. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve. Drain excess liquid before serving.

3. Heat a drizzle of oil in a large, nonstick, pan over med-high heat. Add carrots and cook, stirring 1-2 min. Season with salt and pepper. Transfer to a plate.

4. Heat another drizzle of oil in same pan over med-high heat. Add scallion whites and cook until fragrant, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

5. When beef is done, stir in half the sesame seeds and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.

6. In a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

7. When ready to serve, Fluff rice with a fork, stir in 1 TBSP butter and divide between bowls. Arrange beef, carrots, and pickled cucumber on top. Garnish with crema, scallion greens, and remaining sesame seeds.