Korean-Style Rice Bowl Recipe

Korean-Style Rice Bowl Recipe

How To Make Korean-Style Rice Bowl

Crunchy bean sprouts, firm tofu, and tender snow peas are tossed in a miso and chile-garlic mix to yield this umami-packed rice bowl!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2tbspyellow miso
  • 1tbsptomato paste
  • 1tspchile garlic paste
  • salt
  • ¼lbfirm tofu
  • tbspvegetable oil
  • 2large eggs
  • ¼lbsnow peas
  • 1carrot
  • 1large scallion
  • ½cupbean sprouts
  • cupssushi rice
  • 2cupswater
  • 2tbspsesame seeds,toasted
  • japanese seaweed,seasoned or plain nori


  1. In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.

  2. Heat ½ tablespoon of the oil in a 10-inch cast-iron skillet. Crack the eggs into the skillet and cook over high heat for 1 to 2 minutes, until the whites are lightly browned around the edges and the yolks are barely set.

  3. Transfer the eggs to a plate.

  4. Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the snow peas, carrot and scallion, season with salt and stir-fry over high heat for 2 to 3 minutes, until crisp-tender. Add the bean sprouts and cook for 30 seconds.

  5. Transfer the vegetables to a bowl, cover and keep warm

  6. Add the rice and water to the skillet along with a generous pinch of salt and bring to a boil. Cover with foil and a tight-fitting lid and simmer over low heat for about 15 minutes, until tender.

  7. Spoon the tofu and sauce over the rice, cover and cook for 5 minutes longer. Stir in the vegetables and top with the eggs and sesame seeds. Mix everything together.

  8. Serve with seasoned nori and chile-garlic paste, and enjoy!


  • Calories: 457.60kcal
  • Fat: 13.42g
  • Saturated Fat: 2.04g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.34g
  • Polyunsaturated Fat: 4.20g
  • Carbohydrates: 68.53g
  • Fiber: 3.38g
  • Sugar: 3.67g
  • Protein: 15.90g
  • Cholesterol: 93.00mg
  • Sodium: 769.21mg
  • Calcium: 292.83mg
  • Potassium: 389.05mg
  • Iron: 3.62mg
  • Vitamin A: 189.28µg
  • Vitamin C: 21.95mg
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