*** During your pack please shred carrots and prepare bulgogi sauce and cream sauce before leaving the shop***
Wash your hands. Put on gloves.
1. Place rice and 1½ cups water in a small pot. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until meal is ready.
2. Meanwhile, trim and thinly slice scallions, separating greens and whites. Place vinegar (1 bottle; save rest for beef), 1 tsp sugar, and a few pinches of salt in a medium bowl.
3.Peel Cucumbers. Slice in half lengthwise and remove core and seeds. Then chop. Add cucumbers to bowl with vinegar and toss to coat. Set aside.
4. . Cook carrots in a pan with oil, tossing, until tender but still a little crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.
5. Us the same pan to cook scallion whites until fragrant, about 30 seconds. Add beef and a pinch of salt and pepper, breaking up meat into pieces. Cook until browned. Stir in sesame seeds Pour in remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Remove pan from heat. Season with salt and pepper.
If you have VEGETARIANS: In a separate pan sautee portabella mushrooms with scallions, salt, pepper, vinegar, sesame seeds and bulgogi sauce and serve separately.
6. While beef cooks, stir together sour cream and sriracha (to taste) in a small bowl. Stir in water 1 tsp at a time until mixture has a drizzling consistency. Season with salt.
7. Serve in bowls with rice and spinach. Drizzle cream over everything. Garnish with scallion greens and remaining sesame seeds.