One of the quickest meals you can make during the week is a Korean Rice Bowl, even quicker if you have prepped your cooked vegetables over the weekend to use throughout the week.
I doubt there is a right or wrong way to making up this bowl, just so long as you can fit everything in, oh and that you have the vegetables cut into largish bite size mouthfuls. Use any mix of vegetables and remember to use some warm and some chilled, some crispy and some tender. Let your creativity run away with you.
INGREDIENTS
Prepared lamb (like this Asian Boneless Leg of Lamb recipe) and some of the sauce – or any meat you prefer to use. Just make up the simple asian sauce I have below to drizzle over the top if you haven’t made this lamb yet.
Cooked Jasmine rice
Broccoli, bite size and cooked till just tender
Roasted sweet potato, bite size
2 carrots, grated
1 cucumber, sliced into battons and seeds removed
Baby spinach leaves, a handful and torn in half
2 red chillies, sliced
2 shallots, sliced
sesame seeds to sprinkle over the top
Basic Asian Sauce – if you haven’t made the Asian Boneless Leg of Lamb recipe
3 cloves garlic, crushed
2 tbs ginger, finely grated
1/4 cup olive oil
1 tbs sesame oil
1/3 cup rice vinegar or cider vinegar
1/2 cup light soy sauce
3 tbs honey
Place all the ingredients into a jar and shake till well combined. Store this for a week in the fridge.
Method
To compile to bowls, place the warm rice on the bottom then add warm chopped meat and roasted sweet potato and broccoli around the sides.
Squeeze the rest of the vegetables around the bowl and sprinkle with the chilli, shallots and sesame seeds.
If you haven’t made the Asian Boneless Leg of Lamb then pour over some of the Asian dressing. This dressing will work on any meat or fish.
- Prepared lamb (like this Asian Boneless Leg of Lamb recipe) and some of the sauce – or any meat you prefer to use. Just make up the simple asian sauce to drizzle over the top.
- Cooked Jasmine rice
- Broccoli, bite size and cooked till just tender
- Roasted sweet potato, bite size
- 2 carrots, grated
- 1 cucumber, sliced into battons and seeds removed
- Baby spinach leaves, a handful and torn in half
- 2 red chillies, sliced
- 2 shallots, sliced
- sesame seeds to sprinkle over the top
- 3 cloves garlic, crushed
- 2 tbs ginger, finely grated
- ¼ cup olive oil
- 1 tbs sesame oil
- ⅓ cup rice vinegar or cider vinegar
- ½ cup light soy sauce
- 3 tbs honey
- Place all the ingredients into a jar and shake till well combined. Store this for a week in the fridge.
- To compile to bowls, place the warm rice on the bottom then add warm chopped meat and roasted sweet potato and broccoli around the sides.
- Squeeze the rest of the vegetables around the bowl and sprinkle with the chilli, shallots and sesame seeds.
- If you haven’t made the Asian Boneless Leg of Lamb then pour over some of the Asian dressing. This dressing will work on any meat or fish.