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!
In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.
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.
Transfer the eggs to a plate.
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.
Transfer the vegetables to a bowl, cover and keep warm
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.
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.
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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