Korean-Style Rice Bowl Recipe

Name: Korean-Style Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons yellow miso; 1 tablespoon tomato paste; 1 teaspoon chile-garlic paste, plus more for serving; Salt; 1/4 pound firm tofu, cut into 1/2-inch dice; 1 1/2 tablespoons vegetable oil; 2 large eggs; 1/4 pound snow peas; 1 carrot, coarsely shredded; 1 large scallion, halved lengthwise and cut into 2-inch lengths; 1/2 cup bean sprouts; 1 1/2 cups sushi rice, or Japanese short-grain white rice; 2 cups water; 2 tablespoons toasted sesame seeds; Seasoned or plain nori (Japanese seaweed), cut into 3-inch squares, for serving

Servings: persons

2 tablespoons yellow miso
1 tablespoon tomato paste
1 teaspoon chile-garlic paste, plus more for serving
Salt
1/4 pound firm tofu, cut into 1/2-inch dice
1 1/2 tablespoons vegetable oil
2 large eggs
1/4 pound snow peas
1 carrot, coarsely shredded
1 large scallion, halved lengthwise and cut into 2-inch lengths
1/2 cup bean sprouts
1 1/2 cups sushi rice, or Japanese short-grain white rice
2 cups water
2 tablespoons toasted sesame seeds
Seasoned or plain nori (Japanese seaweed), cut into 3-inch squares, for serving

1
In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.
2
Heat 1/2 tablespoon of the oil in a 10-inch cast-iron skillet. Crack the eggs into the skillet and cook over high heat until the whites are lightly browned around the edges and the yolks are barely set, 1 to 2 minutes. Transfer the eggs to a plate.
3
Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the snow peas, carrot and scallion, season with salt and stir-fry over high heat until crisp-tender, 2 to 3 minutes. Add the bean sprouts and cook for 30 seconds. Transfer the vegetables to a bowl, cover and keep warm.
4
Add the rice and water to the skillet along with a generous pinch of salt and bring to a boil. Cover with foil and a tight-fitting lid and simmer over low heat until tender, about 15 minutes. Spoon the tofu and sauce over the rice, cover and cook for 5 minutes longer. Stir in the vegetables and top with the eggs and sesame seeds. Mix everything together and serve with seasoned nori and chile-garlic paste.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons yellow miso, 1 tablespoon tomato paste, 1 teaspoon chile-garlic paste, plus more for serving, Salt, and more.

Yes, Korean-Style Rice Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean-Style Rice Bowl

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