Korean Rice

This Korean Rice is amazing, ready in under 15 minutes and made with vegan ground beef crumbles, sesame oil, tamari, and brown sugar. It is easy to make full of fantastic and aromatic flavors that the whole family will love. You will be on point with everyone’s taste, because no one can resist it. I make it even easier and use precooked rice.

Rice is so handy.

I always have some leftover rice in my fridge for many things to make like my Taco Rice, the Broccoli Rice Casserole, my Crispy Rice, Dirty Rice, or the Veggie Fried Rice. 

Why this Korean Rice is a keeper

What really shines through my Korean Rice dish are the seasonings: red pepper flakes, garlic, and ginger.

You will love the contrast of sweet and savory: tamari and brown sugar are great together.

Great flavor is made with sesame oil, great for cooking and the taste.

Step by step pictures tell you everything for the best result.

Leftover rice makes it a great weeknight meal that fits even the tightest schedule.

What you need for this Korean Rice

• Rice
• Sesame oil
• Vegan ground beef
• Green onions

What’s in this Korean sauce

• Tamari
• Brown sugar
• Garlic
• Sesame oil
• Ginger
• Red pepper flakes

How to make Korean Rice

Start with making the sauce: mix 1 Tbsp sesame oil with tamari, brown sugar, ginger, red pepper flakes, salt, pepper and garlic. Set aside.

Heat 2 Tbsp sesame oil in a frying pan. Add vegan ground beef and fry for 4 minutes. Mix with the prepared sauce, and let simmer for 3 minutes more.

Finally heat 1 Tbsp oil in another pan. When hot, give the leftover rice to it, and fry for 2 minutes. Serve with ground beef and sprinkle with scallions.

Storage and freezing

Leftovers can be stored in the fridge for around 3 days.

For freezing, make sure the Korean Rice has cooled down completely before transferring it to freezer bags or containers.

It will stay best for around 1 month. For reheating, thaw completely.

Korean Rice toppings:

If you want to make it an even fuller meal, I recommend you try adding 

• Carrots
• Spinach
• Mushrooms, preferably shiitake
• Cucumber
• Zucchinis
• Bean sprouts

Try this Korean Rice and tag me on Instagram or Facebook.

Cheers, Florian.