Beef Bulgogi Bowls with Carrots, Cucumber, and Sriracha Crema over Jasmine Rice

Step 1

Wash and dry all produce. In a small pot, combine rice, ¾ cup water, (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 15 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens.

Step 2

In a medium bowl, combine half the vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally.

Step 3

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.

Step 4

Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds to 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Stir in half the sesame seeds and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Once simmering, turn off heat. Season again with salt and pepper.

Step 5

Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Step 6

Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.