Cook rice - bowl water and insert rice for about 15 mins or until tender

Chop scallions into thin slices and shave cucumber

Toss cucumber ribbons in white wine vinegar and a dash of salt to pickle the cucumber

Cook carrots over a drizzle of olive oil and season with salt and pepper. After 2 minutes toss in beef until browned. Then add the scallions and bulgogi sauce and bring to a simmer

Combine sriracha sauce with sour cream.

On a plate start with rice then beef then top with pickled cucumbers and finish with sriracha cream