Dinner/ Lunch/ Recipes

Korean Rice Bowl

Korean Rice Bowl

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Serves: 4 Cooking Time: 20 minutes


  • 2 mini cucumbers, thinly sliced

  • 1 tbsp sugar
¼ cup white wine vinegar

  • Salt & Pepper
  • 2 portabella mushrooms, sliced
2 cups chopped kale

  • ¼ cup light soy sauce

  • ½ tbsp grated ginger
  • ½ tbsp minced garlic

  • ½ tbsp chili sauce

  • 1 tbsp brown sugar

  • 1 lb lean ground pork
  • 2 cups Jasmine rice, cooked per package directions

  • 1 carrot, grated

  • 3 green onions, sliced

  • 4 eggs, fried over-easy

  • 1 cup kimchi



To make the quick pickles: in a small pot add sliced cucumber, sugar, vinegar, salt and pepper. Bring mixture to a boil, stirring frequently. Remove from heat and set aside.


In a large non-stick frying pan over medium-high heat, sauté portabella mushrooms until browned, approximately 4-6 minutes. Remove from pan and set aside. In the same pan add chopped kale and sauté 3-4 minutes until wilted. Remove from pan and set aside.


In a small bowl, mix soy sauce, ginger, garlic, chili sauce, and brown sugar. To the same frying pan add the pork and cook 3-4 minutes until starting to brown. Add sauce and continue to cook 3-4 minutes, or until no longer pink.


While meat cooks prepare rice as per package directions.


Divide ingredients among four bowls: rice, pork, mushrooms, kale, pickles, carrot, green onions, egg and kimchi. Serve warm.

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