Nutrition Korean Rice Bowl

Korean Rice Bowl


This traditional Korean favourite can be prepared in advance for a quick and easy-to-assemble meal. Serve it with Kimchi and sprinkle with sesame seeds.

2 tbsp (30 mL)olive oil, divided

1 clove garlic, minced

1 cup (250 mL)baby spinach

1 cup (250 mL)bean sprouts

8 shitake mushrooms, sliced

1 small red bell pepper, seeded and julienned

1 large carrot, peeled and julienned

2 tbsp (30 mL)soy sauce

2 tsp (10 mL)sesame oil

1/4 tsp (1.25 mL)chili flakes (optional)

4 cups (1 L)cooked short grain rice

1/2 English cucumber, julienned

4 boiled eggs   


ONE: In a large skillet, heat 2 tsp (10 mL) of the olive oil over medium heat. Cook garlic for 1 minute. Add spinach and cook until wilted (about 1 to 2 minutes), stirring occasionally; transfer to a plate. Add another 1 tsp (5 mL) of oil to the skillet and cook bean sprouts until tender-crisp (1 to 2 minutes). Repeat with remaining oil, mushrooms, red pepper and carrot, cooking each separately.

TWO: In a small bowl, combine soy sauce, sesame oil, and chili flakes (if using). To boil eggs, bring a small saucepan filled with water to a simmer over medium heat. Add eggs carefully with a spoon, one at a time. Simmer eggs for 7 minutes for a medium runny yolk. Remove eggs from water and peel under cold water. 

THREE: Place 1 cup (250 mL) of the cooked rice into each of 4 medium shallow bowlsor reuseable containers. Arrange sections of spinach, bean sprouts, mushrooms, red pepper, carrot, and cucumber around the edge of the bowl in a circle. Top each bowl with an egg cut in half. Drizzle with soy sauce mixture.

This recipe is provided courtesy of Egg Farmers of Canada.