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Korean Rice Bowl

Korean Rice Bowl

Nutrition Facts
  • cal. (kcal) 532
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Stand: 10 mins
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by 13 people
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Ingredients

  • 1 1/2 cups sushi rice
  • 1/4 cup rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon peeled, minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 2 teaspoons chili-garlic paste (such as Sriracha)
  • 1 zucchini, cut into matchsticks
  • 2 cups shiitake mushroom caps (1/4 pound), thinly sliced
  • 1 cup shredded carrots
  • 1 pound ground beef
  • 4 large eggs (optional)

Directions

  1. Prepare rice: Combine 2 cups water and rice in a medium, lidded saucepan. Bring to a soft boil. Cover and simmer over medium-low heat, 20 minutes. Remove from heat and let stand 10 minutes.
  2. Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.
  3. Coat a large nonstick skillet with nonstick cooking spray. Add vegetables and 3 tablespoons water. Cook over medium-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.
  4. Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.
  5. Meanwhile, in a second skillet, fry eggs, if using: Coat skillet with nonstick spray; heat over medium to medium-high heat. Crack 2 eggs into skillet. Cook 1 minute, then flip. Cook 1 more minute. Transfer to a plate. Repeat with remaining 2 eggs. Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

Nutrition Information for Korean Rice Bowl

Servings Per Recipe: 4
PER SERVING: 532 cal., 17 g total fat (5 g sat. fat), 282 mg chol., 461 mg sodium, 59 g carb. (4 g fiber), 34 g pro.

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