Korean Poke Bowl
Vibrant rice bowl with marinated proteins and fresh vegetables
Ingredients
Instructions
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Prepare the riceRinse 2 cups of short-grain rice until water runs clear. Cook according to package instructions. Once cooked, transfer to a large bowl and let it cool to room temperature.
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Make the marinadeIn a medium bowl, whisk together the gochujang, sesame oil, soy sauce, rice vinegar, and honey until well combined. Set aside 2 tablespoons of this sauce for drizzling later.
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Marinate the proteinPlace the cubed fish in a bowl and add 3 tablespoons of the marinade. Gently toss to coat. Cover and refrigerate for at least 15 minutes while preparing the other ingredients.
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Prepare the vegetablesWash and prepare all vegetables: julienne the carrots, slice the cucumber, radishes, and avocado. Set aside on a plate for easy assembly.
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Cook eggs (optional)Heat a non-stick pan over medium heat. Add a small amount of oil and crack eggs into the pan. Cook until whites are set but yolks remain runny, about 2-3 minutes.
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Assemble the bowlsDivide the cooled rice among 4 serving bowls. Arrange the marinated fish and prepared vegetables in sections on top of the rice. If using, place a fried egg on top of each bowl.
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Add final touchesSprinkle each bowl with sliced green onions, sesame seeds, and strips of nori. Drizzle the reserved sauce over each bowl. Serve immediately.
Nutritional Information
550
Calories
per serving
32
Protein
g
65
Carbohydrates
g
18
Total Fat
g
3.5
Saturated Fat
g
6
Fiber
g
12
Sugar
g
780
Sodium
mg
25
Vitamin C
mg
2.8
Iron
mg
Korean Poke Bowl is Also Known As
Bibimbap-Style Poke Bowl, Korean Rice Bowl, Gochujang Poke Bowl or Hoedeopbap
