This Little Goat went to Korea Spiced Veggie Rice Bowl

Korea Spiced Veggie Rice Bowls

yield: 4 servings

time: 20 minutes

active time: 20 minutes


1 small red onion, thinly sliced 

3/4 cup seasoned rice wine vinegar 

1/4 cup kewpie mayonnaise, or regular mayonnaise if unable to find kewpie

1/4 cup this little goat went to korea, divided 

8 oz. shiitake mushrooms, thinly sliced 

kosher salt

cooking oil, such as canola or vegetable oil 

1 small bunch kale, chopped 

4 eggs 

1 1/2 cup rice, cook as normal

1/2 cup fresh cilantro leaves, roughly chopped 

1/4 cup white sesame seeds, toasted 


First, make your quick pickled onions: Combine the rice wine vinegar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat. Once simmering, pour over your sliced onions, submerging them completely. Let cool at room temperature, then refrigerate until ready to serve. 

In a small bowl, whisk the Kewpie mayo with 2 tablespoons This Little Goat went to Korea sauce. Set aside. 

Add mushrooms to a large bowl and toss with 1 tablespoon Korea sauce and 1/2 teaspoon salt until coated. Heat a large non-stick skillet over medium-high heat and coat with a drizzle of cooking oil. Add in the mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from the skillet and set aside.

Coat the skillet with another drizzle of cooking oil. Add in the kale, remaining 1 tablespoon Korea sauce and a pinch of salt. Mix to combine. Sauté over medium heat until the kale begins to wilt, about 1-2 minutes. Remove from the pan and set aside. 

Wipe out the skillet and heat over medium/medium-low heat. Crack eggs into pan, two at a time, and cook, undisturbed, until the whites are set but yolks remain runny, about 3-4 minutes. Remove from pan and repeat with remaining eggs. 

Divide the rice among 4 serving bowls. Top each with a quarter of the mushrooms, kale and pickled red onions. Finish with a fried egg, a drizzle of Korea mayo and a sprinkle of cilantro and toasted sesame seeds! 

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