Description
A delightful Korean Mixed Rice Bowl featuring a variety of fresh vegetables and a spicy chili paste dressing.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup kale, blanched and chopped
- 1 cup zucchini, cut into thin strips
- 1 cup enoki mushrooms, trimmed
- 1 cup radish sprouts, blanched
- 2 large eggs
- 2 tablespoons canola oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon tamari sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of canola oil in a large frying pan over medium heat.
- Add the enoki mushrooms and sauté for about 3-4 minutes until tender and slightly golden. Season with salt and black pepper, then transfer to a plate and set aside.
- In the same frying pan, add the remaining tablespoon of canola oil and toss in the zucchini strips. Cook for 3-4 minutes until they soften slightly, then remove from heat and set aside with the mushrooms.
- In a small mixing bowl, combine gochujang, tamari sauce, and toasted sesame oil to create a dressing. Adjust the heat level to taste.
- Crack the eggs into the skillet and fry them sunny-side up or to your liking, keeping the yolks runny.
- Distribute the cooked jasmine rice evenly among four serving bowls.
- Layer each bowl with sautéed enoki mushrooms, zucchini, blanched kale, and radish sprouts.
- Top each bowl with a fried egg.
- Drizzle the spicy sauce over the bowls and sprinkle with sesame seeds. Serve immediately and enjoy!
Notes
- Adjust the amount of gochujang based on your spice preference.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg
Keywords: Korean Mixed Rice Bowl with Chili Paste, Korean Spicy Rice Bowl