In a mixing bowl, combine soy sauce, rice vinegar, gochujang, sesame oil, ginger, honey, garlic, red pepper flakes, minced red pepper, and black pepper.

Mix well until smooth.

Set aside.

Rinse jasmine rice under cold water.

Add rice and water to a small pot.

Bring to a boil, then reduce to low heat.

Cover and simmer for 15–18 minutes.

Keep covered until serving.

Wash and dry all produce.

Thinly slice scallions and separate whites from greens.

In a bowl, mix half of the white wine vinegar, sugar, and a pinch of salt.

Slice cucumbers into thin ribbons and toss in the vinegar mixture.

Set aside and stir occasionally.

Heat oil in a large pan over medium-high heat.

Add shredded carrots.

Cook for 1–2 minutes until tender.

Season with salt and pepper.

Remove from pan and set aside.

In the same pan, heat more oil.

Add scallion whites and cook for 1–2 minutes.

Add ground beef, salt, and pepper.

Cook for about 6 minutes until browned.

Stir in remaining vinegar and half the sesame seeds.

Add prepared bulgogi sauce.

Bring to a gentle boil and cook until slightly thickened.

In a small bowl, mix sour cream and sriracha.

Add a little water to reach drizzle consistency.

Add salt to taste.

Fluff rice with a fork.

Mix in butter, salt, and pepper.

Divide rice into bowls.

Add beef, carrots, and drained cucumber ribbons.

Drizzle spicy cream on top.

Garnish with scallion greens and sesame seeds.

Serve immediately and enjoy your homemade HelloFresh Bulgogi Sauce beef bowls.