Korean Rice Bowl
Experience the vibrant flavors of Korea with this irresistible Korean Rice Bowl, a wholesome one-dish meal packed with nutrition and bold taste. Featuring tender marinated ribeye steak or ground beef, sautéed shiitake mushrooms, seasoned spinach, crisp carrot, crunchy bean sprouts, and refreshing cucumber, this dish is a true celebration of texture and flavor. Topped with a perfectly fried sunny-side-up egg and drizzled with a spicy-sweet gochujang sauce, this colorful bowl is as visually appealing as it is delicious. Ready in just 40 minutes, the recipe is perfect for a quick and satisfying dinner. Customize the toppings to your preference and enjoy a comforting meal that brings the essence of Korean cuisine straight to your table. Perfect for fans of bibimbap or anyone craving a healthy, flavorful rice bowl!
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Recipe Information
Ingredients
- 4 cups cooked white rice
- 300 grams ribeye steak or ground beef
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 200 grams spinach
- 1 medium carrot, julienned
- 150 grams shiitake mushrooms, sliced
- 200 grams bean sprouts
- 1 small cucumber, julienned
- 4 pieces eggs
- 4 tablespoons gochujang (Korean chili paste)
- 2 teaspoons water
- 1 teaspoon sesame seeds
- 1 stalk green onion, finely chopped
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Marinate the beef: Combine the soy sauce, sugar, 1 tablespoon sesame oil, minced garlic, and black pepper in a bowl. Add the beef and toss to coat. Set aside to marinate for 15 minutes.
Prepare the vegetables: Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Season with a pinch of salt and sesame oil. Set aside.
In a small pan, heat a drizzle of sesame oil and cook the carrot until tender, about 2-3 minutes. Remove and set aside.
In the same pan, sauté the shiitake mushrooms with a pinch of salt for 3-4 minutes. Remove and set aside.
Blanch the bean sprouts in boiling water for 2 minutes, then drain and set aside.
Heat vegetable oil in a skillet over medium-high heat and cook the marinated beef until browned and cooked through, about 3-4 minutes. Remove from heat.
Prepare the gochujang sauce: In a small bowl, mix gochujang, 2 teaspoons water, 1 teaspoon sesame oil, and sesame seeds. Set aside.
Fry the eggs: Heat a small amount of vegetable oil in a non-stick pan and fry the eggs sunny-side up. Sprinkle a little salt on the egg whites if desired.
Assemble the rice bowls: Divide the cooked white rice evenly into 4 bowls. Arrange the spinach, carrot, mushrooms, bean sprouts, cucumber, and cooked beef in sections around the bowl. Place a fried egg on top.
Drizzle with gochujang sauce and garnish with chopped green onion. Serve immediately, mixing everything together before eating.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 30.2 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 6856 mg | 298% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 43.1 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 471 mg | 36% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
