Korean Rice Bowls
These easy vegetarian Korean Rice Bowls are one of my family's go-to dinners when we have no time to cook. They come together in about ten minutes and are so delicious and flavorful!
Ingredients
For the Gochujang Mayo
- ½ cup mayo
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
For the Bowl
- 2 bags Trader Joe's Frozen Brown Rice (or about 3 cups brown rice, divided)
- 3 tablespoon Sesame Oil divided
- 2 cups Fresh Spinach
- 2 large Eggs
- 1 teaspoon Sesame Seeds **optional**
- ½ cup Kimchi
- 2 drizzles Gochujang Mayo (or regular spicy mayo)
- 2 tablespoon Cilantro roughly chopped
- 1 medium Avocado split in half and cut diagonally
- 2 tablespoon Crispy Fried Onions
Instructions
For the Gochujang Mayo
- First mix together mayo, gochujang, sesame oil and sugar to make the spicy korean mayo. Set aside.
FOR THE BOWL
- Microwave your Trader Joe's frozen brown rice according to the directions on the box - 3 minutes per bag.
- Meanwhile, heat up a nonstick fry pan over medium high heat and add 1 tablespoon sesame oil and the fresh spinach and a pinch of salt. Cook it down for a minute or two until wilted then remove from the pan. Divide the cooked spinach in half and place each half in your two serving bowls.
- Now use a paper towel to quickly wipe out your pan then add another drizzle of sesame oil.
- Add your eggs and a pinch of salt and sesame seeds on top. Fry the eggs, sunny side, until the whites are cooked through, the edges are crispy and the yolks are to your liking.
- Once the rice is done, pour each bag into the serving bowls and evenly distribute the kimchi on top followed by the fried eggs.
- Add a drizzle of the gochujang mayo on top of each bowl then top with avocado, crispy fried onions and cilantro.
Video
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