Rice bowls
Rice, rice bowls, fried rice, and one-bowl meals
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Rice bowls Recipes
1,244 recipes found.
Shin Dong-min's Grilled Pork Belly Rice
Enjoy a rich, smoky pork belly rice at home with a golden ratio sauce of soy sauce and sesame oil
Raymon Kim's Beef Soboro Rice Bowl
A Japanese-style rice bowl featuring fluffy, stir-fried beef, sweet scrambled eggs, vibrant green peas, and pungent young ginger—offering a perfect balance of color, texture, and flavor in one satisfying dish.
Sung Si-kyung's Iceberg Lettuce and Bacon Fried Rice
A fried rice that highlights texture by adding crunchy iceberg lettuce at the end to savory bacon and fragrant garlic oil.
Baek Jong-won's Godeungeo Kebab
A Turkish-style mackerel sandwich made by coating canned mackerel in flour and frying it until crispy, then filling a baguette with a super simple sauce and fresh vegetables.
Aha Bujang's Salmon Sushi
Super simple microwave sushi rice and special homemade tartar sauce salmon sushi
Aha Bujang's Spicy Japanese Curry
A spicy curry made simply by adding chili powder to Japanese curry roux and frozen mixed vegetables.
Aha Bujang's Albap
A hot stone pot flying fish roe rice with chewy gardenia-pickled radish and sweet-and-sour stir-fried sour kimchi for deep umami
Aha Bujang's 5-Minute Super Simple Mapo Tofu
A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.
Kim Milan's Porcini Mushroom Risotto
A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese
Kim Milan's Traditional Parmigiana Risotto
An authentic Italian risotto alla parmigiana made with only diced onion, butter, Parmigiano-Reggiano cheese, and white wine
Kim Ho-yoon's Spring Greens Yukhoe Bibimbap
A harmonious bibimbap featuring spring greens, beef tartare (yukhoe), and a special gochujang sauce enhanced with lemon juice and pear juice.
Jung Ho-gyun's Chinese-Style Japchae Rice
A one-pan Chinese-style japchae rice that skips separate stir-frying and instead sears soy sauce in a single pan for a quick, wok-charred finish.