Featuring a colorful collection of fresh, blanched vegetables and a bright golden egg, these Korean rice bowls offer the perfect blend of savory wholesomeness and a spicy kick.
Our Korean rice bowl recipe is a take on bibimbap, a popular Korean dish of rice topped with vegetables, sliced meat, a fried egg and hot sauce. This inexpensive recipe requires about 20 minutes of prep time, and 25 minutes of cooking time – and it delivers a potent flavor combination with soy sauce, Sriracha and toasted sesame seeds.
2 cups jasmine rice, rinsed well
2 cups fresh snow peas, thinly sliced lengthwise
3 medium-sized carrots, shredded
¼ pound green cabbage, thinly sliced
¼ cup vegetable oil
4 organic eggs
2 teaspoon toasted sesame seeds
2 scallions, thinly sliced
1 teaspoon salt, divided
Low-sodium soy sauce (or garnish)
Sriracha (or garnish)
- Bring the jasmine rice, three cups of water and ½ teaspoon of salt to a boil in a small saucepan. Cover and reduce heat to low. Simmer until the rice is tender and the water is absorbed, about 18-20 minutes.
- Meanwhile, bring a medium saucepan of water and ½ teaspoon of salt to a boil. Add the snow peas to the pan, and cook for about 15 seconds or until they are crisp-tender. Remove with a handled strainer (or spider utensil) and transfer to a small bowl.
- Next, add the shredded carrots to the saucepan and cook until they are crisp-tender, about 15 seconds. Transfer to a small bowl with a handled strainer.
- Now, add the sliced cabbage to the boiling water and cook until crisp-tender, about 15 seconds. Remove with a handled strainer and transfer to a small bowl.
- Heat your vegetable oil over high heat in a large non-stick skillet. Crack each egg gently, and add it to the skillet, one after another. Spoon the oil over the eggs and cook two minutes, or until the whites are just set and the edges are crispy.
- Now you’re ready to assemble your bowls. Divide the rice between four serving bowls, and add separate mounds of snow peas, carrots, cabbage, sliced scallions, and egg.
- Garnish each rice bowl with ½ teaspoon toasted sesame seeds. Drizzle with low-sodium soy sauce and add Sriracha for a kick, if desired.
Upgrade your rice bowl’s nutrition profile by using brown rice instead of jasmine rice.
Make yours meaty by topping each rice bowl with ¼ pound cooked chicken, shrimp or steak. Always choose sustainable meats from eco-friendly sources.
Hate runny yolks? Cook your egg yolk all the way.
Any vegetables that you happen to have on hand can work – in fact, this recipe is a great way to use up leftovers. Try zucchini, mushrooms, spinach, soybean or mung bean sprouts, asparagus,
Tired of Sriracha? Use kochujang instead – it’s a Korean hot pepper paste.
Rice bowls taste best when served with an ice-cold beer!
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Rice bowl image via Shutterstock