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 cups sushi rice; 2 cups water; Salt; 3 tablespoons vegetable oil; 2 scallions, julienned; 1 large carrot, julienned; 4 ounces ham, finely diced; 2 tablespoons coarsely chopped kimchi; 2 tablespoons kochujang (Korean chili-soy-bean paste) or other Asian chili paste; 4 large eggs; Toasted sesame seeds and torn sheets of nori, for serving

Servings: persons

2 cups sushi rice
2 cups water
Salt
3 tablespoons vegetable oil
2 scallions, julienned
1 large carrot, julienned
4 ounces ham, finely diced
2 tablespoons coarsely chopped kimchi
2 tablespoons kochujang (Korean chili-soy-bean paste) or other Asian chili paste
4 large eggs
Toasted sesame seeds and torn sheets of nori, for serving

1
In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil.
2
Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes.
3
Remove from the heat and let stand, covered, for 5 minutes.
4
Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil.
5
Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes.
6
Stir in the kimchi and cook for 1 minute.
7
Transfer the vegetables and ham to a large bowl.
8
Stir in the rice, kimchi and chili paste.
9
Cover and keep warm.
10
Heat the remaining 2 tablespoons of vegetable oil in the skillet.
11
Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes.
12
Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute.
13
Spoon the rice mixture into bowls and top with the eggs.
14
Garnish with the sesame seeds and nori and serve.

632

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 11 ingredients. The key ingredients include: 2 cups sushi rice, 2 cups water, Salt, 3 tablespoons vegetable oil, and more.

Yes, Korean-style Rice Bowl falls under the General 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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