EASY KOREAN GROUND BEEF BOWL
Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
- Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
- Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g
KOREAN-STYLE RICE BOWL
Make and share this Korean-Style Rice Bowl recipe from Food.com.
Provided by hectorthebat
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 minutes, until golden and starting to crisp up.
- Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 minutes, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.
- In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like.
Nutrition Facts : Calories 816.1, Fat 39.6, SaturatedFat 12.9, Cholesterol 276.2, Sodium 208.1, Carbohydrate 80.8, Fiber 9, Sugar 0.9, Protein 36.1
KOREAN RICE BOWL
This dinner for four only costs a little more than $10.00 to make and diners will welcome the Asian-inspired flavours that change it from an everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover rice to cut back on prep time for a fast week-night meal.
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
- In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
- In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl.
- In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
- Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.
KOREAN RICE BOWL (DOLSOT BIBIMBAP)
Make and share this Korean Rice Bowl (Dolsot Bibimbap) recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For the pickles: Whisk vinegar, sugar and salt together in medium bowl. Add cucumber and bean sprouts and toss to combine. Gently press on vegetables to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- For the chile sauce: Whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside.
- For the rice: Bring rice, water, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook for 7 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
- For the vegetables: While the rice cooks, stir together water, scallions, soy sauce, garlic and sugar. Heat 1 teaspoon oil in Dutch oven over high heat until shimmering. Add carrots and stir until coated. Add 1/3 cup scallion mixture and cook, stirring frequently, until carrots are slightly softened and moisture has evaporated, 1 to 2 minutes. Using slotted spoon, transfer carrots to small bowl.
- Heat 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms and stir until coated with oil. Add 1/3 cup scallion mixture and cook, stirring frequently, until mushrooms are tender and moisture has evaporated, 3 to 4 minutes. Using slotted spoon, transfer mushrooms to second small bowl.
- Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add spinach and remaining 1/3 cup scallion mixture and stir to coat spinach. Cook, stirring frequently, until spinach is completely wilted but still bright green, 1 to 2 minutes. Using slotted spoon, transfer spinach to third small bowl. Discard any remaining liquid and wipe out pot with paper towel.
- For the bibimbap: Heat 2 tablespoons vegetable oil and sesame oil in now-empty pot over high heat until shimmering. Carefully add cooked rice and gently press into even layer. Cook, without stirring, until rice begins to form crust on bottom of pot, about 2 minutes. Using slotted spoon, transfer carrots, spinach, and mushrooms to pot and arrange in piles that cover surface of rice. Reduce heat to low.
- While crust forms, heat remaining 2 teaspoons vegetable oil in 10" nonstick skillet over low heat for 5 minutes. Crack eggs into small bowl. Pour eggs into skillet; cover and cook (about 2 minutes for runny yolks, 2 1/2 minutes for soft but set yolks, and 3 minutes for firmly set yolks). Slide eggs onto vegetables in pot.
- Drizzle 2 tablespoons chile sauce over eggs. Without disturbing crust, use wooden spoon to stir rice, vegetables, and eggs until combined. Just before serving, scrape large pieces of crust from bottom of pot and stir into rice. Serve in individual bowls, passing pickles and extra chile sauce separately.
- Notes:.
- For a quick dinner, prepare the pickles, chile sauce, and vegetables a day ahead (warm the vegetables to room temperature in the microwave before adding them to the rice). You can also substitute storebought kimchi for the pickles to save time. The Korean chile paste gochujang is sold in Asian markets and some supermarkets. If you can't find it, an equal amount of Sriracha can be substituted. But because Sriracha is more watery than gochujang, omit the water from the chile sauce and stir just 1 tablespoon of sauce into the rice in step 9. For a true bibimbap experience, bring the pot to the table before stirring the vegetables into the rice in step 9.
Nutrition Facts : Calories 861.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 186, Sodium 2241.3, Carbohydrate 127.9, Fiber 9.1, Sugar 17.7, Protein 21.2
More about "korean style rice bowl recipes"
KOREAN GROUND BEEF AND RICE BOWLS | THE RECIPE CRITIC
From therecipecritic.com
BIBIMBAP! (KOREAN RICE BOWL) | RECIPETIN EATS
From recipetineats.com
KOREAN-STYLE RICE BOWL RECIPE | RECIPES.NET
From recipes.net
KOREAN GROUND BEEF AND RICE BOWLS - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN-STYLE RICE BOWL | CANADIAN LIVING
From canadianliving.com
BIBIMBAP (KOREAN RICE BOWL) | GET CRACKING - EGGS.CA
From eggs.ca
EASY KOREAN BEEF RICE BOWLS - THE BUSY BAKER
From thebusybaker.ca
KOREAN-STYLE RICE BOWL | TESCO REAL FOOD
From realfood.tesco.com
8 KOREAN RICE BOWL RECIPES FOR EVERY DIET - KIMCHIMARI
From kimchimari.com
Reviews 3Published Nov 23, 2019Estimated Reading Time 4 mins
KOREAN GLAZED CHICKEN DRUMSTICKS. RECIPE BY ALWAYS YUMMY!
From dailymotion.com
HOW TO MAKE KOREAN BEEF RICE BOWLS GROUND BEEF RECIPE I RECIPES
From exnavalcadet.qualitypoolsboulder.com
BIBIMBAP! (KOREAN RICE BOWL) | RECIPE | HEALTHY RECIPES, RECIPES, …
From pinterest.es
KOREAN GROUND BEEF RICE BOWLS ||#BRENDAGANTT #THERECIPECRITIC
From youtube.com
TOP 48 KOREAN BEEF RICE BOWL RECIPE RECIPES
From dmax.youramys.com
20 EASY STEAK AND RICE RECIPES TO TRY - GLORIOUSRECIPES.COM
From gloriousrecipes.com
EASY KOREAN BEEF RICE BOWLS (30 MINUTES!) - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
KOREAN BEEF STEAK RICE BOWL - AHEAD OF THYME
From aheadofthyme.com
KOREAN STYLE RICE BOWL – JUDITH FINLAYSON
From judithfinlayson.com
BIBIMBAP (KOREAN RICE BOWL) - JO COOKS
From jocooks.com
KOREAN STYLE RICE BOWL - ELDA'S KITCHEN
From eldaskitchen.com
KOREAN-STYLE BEEF BOWL WITH BROWN RICE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
KOREAN-STYLE MEATBALL & RICE BOWL - SOBEYS INC.
From sobeys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love