INGREDIENTS
1/2 cup
jasmine rice
2
unit scallions
5 tsp
wine vinegar
1
unit cucumber
4 oz
carrots
10 oz
ground beef
1 tbsp
sesame seeds
4 oz
bulgogi sauce
4 tbsp
cream
1 tsp
sriracha
1/2 tsp
sugar
2 tsp
vegetable oil
1 tbsp
butter
1 serving
salt
1 serving
bell pepper