Korean Inspired Egg Roll Bowls

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serving

Calories: 472kcal

Author: Lord Byron's Kitchen

A one-pot meal complete with vegetables, grains, and protein! These Egg Roll Bowls are inspired by easy to find Korean ingredients, and is a great way to use up leftover rice. Substitute the ground pork with textured vegetable protein to make a vegetarian friendly version.

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Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
1 pound ground pork
3 cloves garlic, minced
2 teaspoons ginger, freshly minced or grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
28 ounces bagged coleslaw mix, see notes
3 teaspoons toasted sesame seeds
1 tablespoon gochujang, Korean red pepper paste
1 tablepoon gochugaru, Korean red pepper flakes
2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 teapsoon fish sauce
3 large stalks green onions, finely sliced
1-2 whole red chili peppers, thinly sliced (optional)
4 cups cooked rice

Instructions

In a large skillet, over medium heat, add the vegetable oil, onion, and pork. Saute for 10 minutes, or until the pork is cooked all the way through.
Add the garlic, ginger, salt, and ground black pepper. Stir together and cook for 2 more minutes.
Add the two bags of coleslaw mix and toss to combine with the pork, onions, and garlic. Cook for 5 minutes or until cabbage has wilted slightly.
In the meantime, in a bowl, whisk together the gochujang, gochugaru, 2 teaspoons of the sesame seeds, sesame oil, hoisin sauce, oyster sauce, and fish sauce until well combined.
Add the cooked rice and toss to combine.
Next, pour the sauce mixture into the skillet and toss well to combine. Cook for 5 more minutes.
Lastly, add half of the green onions and toss to combine.
Plate and garnish with the remaining sesame seeds and green onions. Add sliced red chilies if you want extra heat. Serve immediately.

Notes

I used two bags of the Dole Colourful Coleslaw Mix. The bags can be usually found in a 14 ounce size, or 397 grams. If you prefer, you can chop your own veggies. You will need about 10 cups of chopped green cabbage, 1-2 grated carrots, and about 1 cup of chopped red cabbage.

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