Korean Rice Bowl

Korean Rice Bowl
Servings: 4 Prep 15 mins Cook 20 mins Stand 10 mins


  • 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)

Make It

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 532, Fat, total (g): 17, chol. (mg): 282, sat. fat (g): 5, carb. (g): 59, fiber (g): 4, pro. (g): 34, sodium (mg): 461, Percent Daily Values are based on a 2,000 calorie diet.