KOREAN STYLE RICE BOWL

This Korean-style bowl is one of our favorite meals to prep ahead of time. The mix of fresh flavors and textures is so satisfying and savory, and it’s a great way to get a great balance of protein, grain, and vegetables. With juicy beef and a harvest of fresh and cooked vegetables, there’s so much to love in this rice bowl! Customize with your favorite toppings and sauces to mix things up. 

Prep Time

20 Minutes

Cook Time

30 Minutes

Serves

6

Ingredients

Ingredients

  • 2 tablespoons vegetable oil

  • 3 tablespoons soy sauce 

  • Carrots, shredded 

  • Spinach, diced 

  • 2 zucchini, halved and sliced

  • 1 egg (per person)

  • 2 baby cucumbers, halved and sliced

  • Salt

  • Pepper

  • Crushed red pepper

  • Brown sugar

  • 3 cups beef, cut in long strips

  • Garlic powder

  • Chili-sauce 

  • Elda’s Kitchen Korean Style Sesame Sauce

  • Green onions, sliced

  • 4 cloves garlic, diced

  • Your favorite long-grain rice

Directions

Prepare your rice to package specifications and set aside. 

Heat 2 tablespoons of vegetable oil to a large skillet over medium-high heat. Cut up your vegetables. Add your zucchini to the skillet and stir to cook evenly. After zucchini has started to soften, 3 tablespoons of soy sauce and stir to coat. As liquid comes to a boil, sprinkle 2 tablespoons of brown sugar and a tablespoon of garlic powder. Stir carefully to coat. Once the brown sugar has dissolved and mixed through, remove from heat.

In another skillet, add a tablespoon of vegetable oil and your spinach. Heat over medium-high heat. Stir and, as it begins to cook, add garlic powder and salt. Once cooked, remove from heat.

In another large skillet, add a tablespoon of vegetable oil and diced garlic. Once garlic is fragrant, add beef strips. Add salt and pepper, and cook evenly on all sides. While cooking, add green onion, add another tablespoon of oil, and crushed red pepper. When meat is almost cooked through, add a whole bottle of Elda’s Kitchen Korean Style Sesame Sauce. Cook a bit longer, letting the sauce come to a soft boil and adhere to the meat a bit before removing from heat.

Finally, in a smaller skillet, cook your two eggs to your preference. We cook our sunny side up. 

Once your eggs are ready, it’s time to build your bowl. Optionally, you can also lightly grill your cucumber and carrots as toppings. 

We build ours in this order, but you can build however you like: rice, zucchini and cucumber, spinach, beef, green onion, and topped with your egg. Finish with a sprinkle of sesame seeds and a drizzle of chili sauce and enjoy!

Small Batch. Artisan Made.

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