Korean Rice Bowl

This our go-to weeknight meal – it’s super simple, cost-effective and we LOVE the leftovers! You can swap many of the ingredients with whatever you have on hand or if you have dietary restrictions.

Serves 4

✦ 1 lb ground beef or turkey
✦ 1 cup shredded carrots
✦ 3 garlic cloves, minced
✦ 12 oz snow or sugar snap peas (or any veggie you have on hand!)
✦ 3 tbsp brown sugar
✦ 1/4 cup reduced-sodium soy sauce (we use coconut aminos)
✦ 2 tbsp sesame oil
✦ 1 teaspoon ginger paste
✦ 1/2 teaspoon crushed red pepper flakes
✦ 1/2 teaspoon pepper
✦ 2 cups hot cooked white or cauliflower rice
✦ sliced green onions and sesame seeds for garnish (optional)


1. In a large skillet cook the ground meat, carrots and garlic breaking it into crumbles over medium heat until no longer pink.
2. While the meat is cooking, steam snow or sugar snap peas in the microwave until tender, about 3-4 minutes.
3. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
4. Top meat over hot rice and garnish with green onions and sesame seeds. Serve with snow peas.
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