Korean Rice Bowl

Korean Rice Bowl
Makes 4
Prep 15 m
Cook 20 m
Stand 10 m



  1. 1 of 5 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. 2 of 5 Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.
  3. 3 of 5 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. 4 of 5 Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.
  5. 5 of 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: 59 g carb., 282 mg chol., 17 g Fat, total, 461 mg sodium, 34 g pro., 532 kcal cal., 5 g sat. fat, 4 g fiber