Korean-Style Rice Bowl Korean-Style Rice Bowl

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Bring some Korean flair to the table with this flavourful dinner that’s packed with good-for-your veggies and tender ground beef.

  • Total time 30 minutes
  • Portion size 4 servings




Dressing: In bowl, whisk together oil, vinegar, hot pepper paste, sugar and salt.

In saucepan, cook rice according to package directions. Fluff with fork.

Meanwhile in large nonstick skillet, heat 1 tbsp of the sesame oil over medium-high heat; cook beef, white parts of green onions and garlic until browned, breaking up beef with wooden spoon, about 5 minutes. Stir in hot pepper paste, soy sauce, sesame seeds and sugar. Cook until slightly thickened, about 2 minutes; transfer to bowl. 

In same pan over medium heat, cook spinach and 1 tbsp water until wilted, 1 to 2 minutes. Transfer to separate bowl. 

Wipe pan clean; return to medium heat. Add remaining 1 tsp sesame oil. Crack eggs into pan; cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide rice among bowls. Top with beef mixture, spinach, beets, zucchini and green parts of green onions. Top each with 1 egg. Drizzle with dressing; sprinkle with more sesame seeds, if desired. Stir together ingredients before eating.

Test Kitchen Tip: Look for packaged spiral-cut vegetables in the produce section of the supermarket. Use matchstick-cut carrots in place of the beets, if desired.

Test Kitchen Term: Gochujang, a fermented hot pepper paste, is a staple for this traditional Korean rice bowl. Find it at Asian grocery stores. 

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 1000 mg
  • Sugars 13 g
  • Protein 35 g
  • Calories 725
  • Total fat 39 g
  • Potassium 1461 mg
  • Cholesterol 250 mg
  • Saturated fat 10 g
  • Total carbohydrate 58 g


  • Iron 37
  • Folate 86
  • Calcium 11
  • Vitamin A 8
  • Vitamin C 39
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Lunch & Dinner

Korean-Style Rice Bowl