korean bulgogi bowls

This is one of my go to recipes during the week when we need dinner on the table fast. The kids love it and add a little sriracha when they are feeling adventurous! A great combination of sweet, tang and spice. 

Ingredients

1 cup jasmine rice
4 green onions
5 tsp White wine vinegar
1 teaspoon sugar
2 cucumbers
4 carrots shredded
2 pounds Mesman Farm ground pork
Bulgogi Sauce (see below)
Sesame seeds
Sour cream
Siriacha

Bulgogi Sauce
½ cup soy sauce
½ cup brown sugar
½ cup apple juice
1 tablespoon Apple cider vinegar
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon grated ginger2 green onions chopped

Directions

1. In a small pot combine rice and 1 ½ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until the rice is tender, about 15 - 18 minutes. Keep covered off heat until ready to serve.
2. Trim and thinly slice green onions, separating the whites and greens. 
3. In a medium bowl, combine vinegar, sugar and a pinch of salt. Trim the ends of the cucumbers. Using a peeler, shave cucumber lengthwise into ribbons, rotating around, until you get to the seedy center. Stir ribbons into vinegar mixture. Set aside to marinate, tossing occasionally.
4. In a medium bowl, prepare the bulgogi sauce, set aside.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrots and cook, stirring often, until just tender, about 1 minute. Transfer to a plate. Add pork to the pan, cook breaking it up into pieces until browned. Add green onion whites and cook until tender and fragrant, about 1 minute. Drain any fat from the pan.
6. Stir in the bulgogi sauce. Bring to a simmer and then turn off the heat, careful not to burn the sauce. 
7. To serve, add rice to the bottom of a bowl. On top add carrots, cucumber ribbons and pork. Add desired toppings: sour cream, sriracha, green onion tops and sesame seeds. ​