Beef Bulgogi

Source: Hello Fresh, modified by Jennifer Scheller

Yield: ?

Rating: 4 of 5 - good

Ingredients

• 2 lb ground beef
• 1 cup rice (white jasmine, brown basmati, etc.)
• 4 whole scallions (green onions)
• 10 tsp. white wine vinegar (or half white vinegar and half cooking wine)
• 1 tsp. sugar
• 2 cucumber
• 8 oz carrots, shredded or julienned
• 2 Tbsp. sesame seeds
• 8 oz Bulgogi (Korean BBQ) sauce
• 8 Tbsp sour cream
• 2 tsp sriracha (or spicy chili garlic paste)
• salt and pepper
• vegetable oil
• butter

Directions

1. Start the rice cooking while you work. When it's done, set it aside.
2. Trim the scallions and divide them into the green (tops) and white (bottoms). Slice each half thinly.
3. Trim the ends from the cucumbers. Slice them in half and scoop out (and discard) the seeds with the back of a spoon. Thinly slice the cucumbers and place them in a seal-able container or bowl.
4. Pour the sugar, a few pinches of salt, and *half* the vinegar over the cucumbers. Toss to evenly coat and set aside.
5. In a large pan, heat a drizzle of oil over medium-high heat. Add carrots and cook, stirring, until tender bit still slightly crisp, about 3 to 5 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
6. In the same pan, heat a drizzle of oil over medium-high heat. Add the scallion whites and cook until fragrant, about 1 to 2 minutes.
7. Add beef and a pinch of salt and pepper. Cook, breaking the meat up into chunks, until browned, 5 to 10 minutes.
8. Stir in half the sesame seeds. Pour in the remaining vinegar. Cook 30 seconds.
9. Stir in the bulgogi sauce and bring to a simmer. Remove pan from heat.
10. In a bowl, stir together the sour cream and sriracha (more or less, depending on how spicy you want it). Stir in water, 1 tsp at a time, until the mixture has a drizzling consistency.
11. Fluff the rice and stir in 1 Tbsp butter. Divide rice between bowls. Arrange beef, carrots, and (drained) cucumber on top next to each other. Drizzle the sour cream sauce over everything. Garnish with scallion greens and remaining sesame seeds.

Nutrition Estimate

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