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Spicy Korean Egg Roll Bowls with a bowl of rice, pinch bowl of sesame seeds, and whole purple radishes on a dark background.

Spicy Korean Egg Roll Bowls

Sautéed cabbage, carrot and ground pork with a punch of spicy kimchi, served over a bed of rice—just as satisfying as egg rolls without the hassle of wrapping and frying!
Yield: 4 servings
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced (about 1 tablespoon minced)
  • 1 ½ teaspoons minced ginger, from a 1-inch piece
  • 2 scallions, white parts separated and finely chopped, green parts thinly sliced and set aside for topping
  • 1 pound ground pork
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang, Korean hot pepper paste, or to taste
  • 1 teaspoon gochugaru, Korean hot pepper flakes, or to taste
  • ½ cup drained chopped kimchi
  • 2 tablespoons kimchi juice
  • 4 cups shredded napa or savoy cabbage, from 1/2 a medium cabbage (about 10-12 ounces)
  • 2 large carrots, julienned or shaved into ribbons
  • steamed rice, for serving
  • daikon radish, thinly sliced, for topping
  • sesame seeds, for topping

Instructions

  • Heat oil in a large skillet or wok set over medium-high heat.
  • Add garlic, ginger and the white parts of the scallions and sauté for 1 to 2 minutes until fragrant.
  • Add ground pork and cook, breaking up any large chunks, until cooked through, about 6 to 7 minutes.
  • Add gochujang, gochugaru, soy sauce, sesame oil, kimchi and kimchi juice and stir to evenly coat.
  • Push pork mixture to the sides of the skillet; add cabbage and carrot to the center. Cook, tossing occasionally, until cabbage is softened and carrot is tender, about 3 to 5 minutes (green cabbage will take slightly longer than softer napa or savoy cabbage).
  • To serve, spoon steamed rice into serving bowls, then spoon pork mixture over top. Sprinkle with thinly sliced green onions, sesame seeds, and top with thinly sliced daikon. Serve warm.