Korean Vegetable Rice Bowl Recipe

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Korean Vegetable Rice Bowl
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  1. Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.
  2. Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water , stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
  3. Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces.
  4. Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
  5. Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.
  6. Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.
  7. Cooks' notes: ·Vegetables can be cooked 1 day ahead and cooled completely, then chilled separately, covered. Bring to room temperature before serving. ·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.71 Kcal (1958 kJ)
Calories from fat 237.21 Kcal
% Daily Value*
Total Fat 26.36g 41%
Cholesterol 186mg 62%
Sodium 1047.85mg 44%
Potassium 1242.51mg 26%
Total Carbs 40.84g 14%
Sugars 3.54g 14%
Dietary Fiber 7.63g 31%
Protein 24.17g 48%
Vitamin C 41.9mg 70%
Vitamin A 1.2mg 40%
Iron 6.7mg 37%
Calcium 332.6mg 33%
Amount Per 100 g
Calories 86.48 Kcal (362 kJ)
Calories from fat 43.86 Kcal
% Daily Value*
Total Fat 4.87g 41%
Cholesterol 34.39mg 62%
Sodium 193.74mg 44%
Potassium 229.73mg 26%
Total Carbs 7.55g 14%
Sugars 0.66g 14%
Dietary Fiber 1.41g 31%
Protein 4.47g 48%
Vitamin C 7.7mg 70%
Vitamin A 0.2mg 40%
Iron 1.2mg 37%
Calcium 61.5mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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