Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Korean Rice Bowl Recipe
    Lost? Site Map

    Korean Rice Bowl

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Chef mariajane's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.

    Ratings & Reviews:

    • on May 21, 2013

      45

      Great weeknight supper! I used ground pork, Savoy cabbage and Korean pepper paste (gochujang) in place of the pepper flakes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Korean Rice Bowl

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 700.1
     
    Calories from Fat 248
    35%
    Total Fat 27.6 g
    42%
    Saturated Fat 9.4 g
    47%
    Cholesterol 106.6 mg
    35%
    Sodium 1116.7 mg
    46%
    Total Carbohydrate 73.3 g
    24%
    Dietary Fiber 4.0 g
    16%
    Sugars 11.0 g
    44%
    Protein 37.8 g
    75%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites