Korean-Style Meatball & Rice Bowl
Prep Time
Serves
Cooking Mode
1 pkg Store-Made Korean-Style Meatballs
1 carrot, cut into matchsticks or coarsely grated
1 cup shredded cabbage
½ cup rice wine vinegar, divided
¼ tsp salt
2 tbsp hoisin sauce
2 tbsp honey
1 cup jasmine rice, cooked according to package directions
4 cups baby spinach
toasted sesame seeds to garnish (optional)
1 pkg Store-Made Korean-Style Meatballs
1 carrot, cut into matchsticks or coarsely grated
1 cup shredded cabbage
½ cup rice wine vinegar, divided
¼ tsp salt
2 tbsp hoisin sauce
2 tbsp honey
1 cup jasmine rice, cooked according to package directions
4 cups baby spinach
toasted sesame seeds to garnish (optional)
Directions
1Cook meatballs in large baking dish, according to oven temperature and time on package. Meanwhile, in small bowl, heat hoisin, honey and 2 tbsp (30 mL) vinegar in microwave until hot. Set aside.
2In large bowl, mix carrots, cabbage, remaining rice vinegar and salt. Let stand 10 min.
3When meatballs are cooked, add hoisin mixture to dish and mix with meatballs to coat. Add spinach to baking dish and stir to lightly wilt.
4Divide cooked rice among 4 serving bowls. Top with carrot mixture (let excess liquid drain off before placing on rice), meatballs and wilted spinach. Garnish with toasted sesame seeds (if using).
Tips
1
Top with fried eggs and serve with Asian-style hot sauce and soy sauce.
Disclaimer
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Personal Note
Personal Note
