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Fresh & Tasty Korean Chicken Bulgogi Bowls

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This tasty Korean recipe is easy to make and has quickly become one of my family’s favorites! Even though the classic Bulgogi sauce is meant to be a marinade for beef, I use it with ground chicken or turkey for a lighter fare. The pickled cucumbers and lightly cooked carrots add a wonderful mix of flavors to this already yummy dish. Drizzle a bit of spiciness with a little Sriracha Crema sauce over the top and you’ve satisfied all of your taste buds! Enjoy!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Korean
Servings 4

Ingredients
  

  • 2 cups Rice I usually use Jasmine Rice
  • 2.5-3 lbs Ground Chicken
  • 1-2 Cucumbers I use English Cucumbers
  • 2 cups Shredded Carrots I shred my own in a food processor, because we like finer shredded carrots, but store-bought shredded carrots are fine.
  • 3-4 Scallions Thinly sliced and separated into white and green parts
  • 10 teaspoons White Wine Vinegar Divided in half (I prefer "Pompeian" brand for its light taste)
  • 17.6 oz. Bulgogi Sauce aka: "Korean BBQ" (I use "Chung Jung One," since it's the only brand available in our area)
  • 1 cup Lite Sour Cream I use "Daisy" brand
  • 1-3 teaspoons Sriracha I usually use 2 tsps per cup of sour cream, but if you want it spicier add 1 tsp at a time
  • 2-3 Tablespoons Butter Salted or unsalted
  • 1 teaspoon sugar
  • 1-2 Tablespoon olive oil or Canola oil
  • Salt & Freshly Ground Pepper

Instructions
 

  • Cook Rice according to package directions. Add butter, salt and pepper once the rice is finished cooking and stir well.
  • Heat 1 Tablespoon Olive Oil in a large saute pan or skillet over medium heat. Add the sliced white parts of the scallions and cook for about 1-2 minutes.
  • Add the ground chicken to the cooked scallions and cook thoroughly. Stir in 5 tsp of the White Wine Vinegar and pour the Bulgogi sauce over the top, mixing well. Reduce heat and simmer, stirring occasionally.
  • While the chicken is cooking, wash the cucumbers and carrots (if you're shredding your own carrots) and dry. Remove the ends from both the carrots and the cucumbers. With a vegetable peeler, shave the cucumber lengthwise into thin ribbons (continue peeling until you reach the core where the seeds begin).
  • In a medium-sized bowl, combine 5 teaspoons of the White Wine Vinegar and 1 teaspoon sugar; mix well. Add the cucumber ribbons to this mixture and place in the refrigerator.
  • To make the Sriracha Crema, combine the sour cream and 2 teaspoons Sriracha (more if you like it really spicy). Add 1 teaspoon of water at a time until you get the desired consistency for drizzling. Place in refrigerator until ready to eat.
  • I cook the carrots just before I'm ready to serve, so that they are nice and warm. Drizzle oil in saucepan and heat over medium-high heat. Add the carrots, salt and pepper to taste, and cook for about 2 minutes...you want them still a little crispy and tender.

Assembling the Bowls

  • Spread about 1/2 cup of rice in the bottom of a bowl. On top of the rice arrange the chicken, carrots and cucumbers (amounts of each topping depend on the person, but I usually serve about 1/4 cup of each topping). Add green scallions and drizzle some of the Sriracha Crema sauce over the top. Enjoy!

Notes

You can substitute ground turkey or ground beef for the ground chicken. Also, you can add sesame seeds to the top and to the chicken mixture (I omit due to food allergies).