YIELD: 4 servings | TIME: 20 minutes | ACTIVE TIME: 20 minutes
This Little Goat went to Korea Spiced Veggie Rice Bowl

Korea Spiced Veggie Rice Bowls


  • 1 small red onion, thinly sliced 
  • ¾ cup seasoned rice wine vinegar 
  • ¼ cup kewpie mayonnaise, or regular mayonnaise if unable to find kewpie
  • ¼ 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 ½ cup rice, cook as normal
  • ½ cup fresh cilantro leaves, roughly chopped 
  • ¼ cup white sesame seeds, toasted 


  1. First, make your quick pickled onions: Combine the rice wine vinegar and ¼ 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. 
  2. In a small bowl, whisk the Kewpie mayo with 2 tablespoons Korea sauce. Set aside. 
  3. Add mushrooms to a large bowl and toss with 1 tablespoon Korea sauce and ½ 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.
  4. 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. 
  5. 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. 
  6. 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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