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Korean Rice Bowls with Mango Slaw

These quick Korean Rice Bowls with Mango Slaw are so incredibly easy to make, but are absolutely exploding with flavor. You can use either ground pork or beef, but don’t skip on the Mango Slaw. It takes this quick and easy meal from good to restaurant worthy!

A serving of rice, meat and veggies is presented on a tan plate.

Korean Rice Bowls with Mango Slaw

If you’re craving a lighter dinner that will still hit the spot, then you need to make these Korean Rice Bowls with Mango Slaw immediately! This fresh and fun dinner is the most delicious during the hot summer months, so make it soon before July and August slip by.

Sweet and juicy mango slaw is placed atop a flavorful portion of perfectly cooked white rice and seriously mouthwatering Korean inspired ground meat. Sweet and savory is a delicious flavor combination, and this recipe really balances both of those flavors perfectly.

In just about thirty minutes and after following a few super simple steps, you can have this restaurant-worthy dinner on your kitchen table. It’s so quick and easy, but packed with flavor, you will quickly see why this is one of our favorite weeknight dinners!

The ingredients for the bowls are placed on a white surface.

Ingredients

For the fresh mango slaw, you’ll need:

  • Cucumber
  • Cabbage Slaw – You can buy a bag of shredded cabbage to save some time.
  • Mango – Use fresh, not frozen mango for the best results.
  • Cilantro – Rinse the cilantro before using.
  • Olive Oil – Avocado oil can also be used.
  • Rice Vinegar
  • Salt/Pepper – Just a pinch should do the trick.

The savory meat and rice calls for:

  • Olive Oil
  • Ground Meat – Pork, beef, turkey, or even a vegetarian alternative will all work.
  • Soy Sauce – We like to use low-sodium soy sauce or tamari.
  • Mirin – Keep in mind that mirin and the rice vinegar are two different ingredients! Mirin is a bit sweeter than the rice vinegar.
  • Rice Vinegar
  • Sesame Oil – You can use toasted sesame oil if you’d prefer.
  • Garlic – Use fresh garlic cloves, not the pre-minced stuff.
  • Green Onions – Divide the white and greens after slicing.
  • Rice – use medium grain white rice for a more traditional Korean style rice, or you can also use brown rice if you prefer.
A bowl of slaw is in a glass bowl.
The ingredients for the mango slaw are all placed in a large mixing bowl.

How to Make Mango Slaw

Make the slaw: Peel cucumber and cut in half moon shape. In a large bowl, combine slaw mix, mango, cilantro, cucumbers, olive oil, rice vinegar and salt and pepper. Toss well and set aside.

Green onions and uncooked ground meat are in a large skillet.
Soy sauce is being poured onto brown ground meat.

How to Make Korean Rice Bowls

Create a sauce: While slaw is pickling, prepare the meat. In a medium sized bowl, whisk together soy sauce, Mirin, rice vinegar, sesame oil and garlic. This is what is going to give our meat all those great Korean inspired flavors.

Cook the meat: In a large skillet over medium-high heat, add 1 tablespoon of oil and cook ground meat for 4 minutes. Add the whites from the green onions and soy sauce mixture to the meat. Continue to cook until meat is cooked through, about 2 to 3 more minutes. Remove meat from heat and set aside.

An assembled Korean rice bowl is placed on a placemat with chopsticks.

Add the rice: In a large skillet, heat 2 tablespoons of olive oil and stir in rice and the remaining green onions. Cook, stirring often for about 3 to 4 minutes, until rice is heated through. You can also add extra cilantro to your rice if you like cilantro rice!

Assemble the bowls: Divide rice into 4 bowls, top each bowl evenly with ground meat mixture and then serve topped with fresh slaw. Garnish with extra cilantro or green onions, if desired. Enjoy!

Chopsticks are lifting a bite sized portion of the rice bowl.

Variations to Try

  • Kimchi: We are big kimchi lovers in our house. For a more traditional Korean dinner, serve these rice bowls with some kimchi either in the bowl itself or on the side!
  • Spicy: As they are, these bowls are not spicy. They are full of flavor, but not spice to keep them family friendly. If you love heat, you can spice up these rice bowls with gochujang, a spicy Korean red chili paste or with Sriracha.
  • Rice: We like to use a medium grain white rice for these bowls, but brown rice, sticky rice or Jasmine rice are also all a delicious base. Use whatever rice you like the best.
  • Rice Vinegar: If you can’t get your hands on any rice vinegar, apple cider or white vinegar will also get the job done. It’s not the same, but close enough to work in a pinch.
A perfectly plated Korean rice bowl is ready to be eaten.
Yield: 4 servings

Korean Rice Bowls with Mango Slaw

A serving of rice, meat and veggies is presented on a tan plate.

These quick Korean Rice Bowls with Mango Slaw are so incredibly easy to make, but are absolutely exploding with flavor. You can use either ground pork or beef, but don't skip on the Mango Slaw. It takes this quick and easy meal from good to restaurant worthy!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Mango Slaw:

  • 1 large cucumber
  • 4 cups cabbage slaw
  • 1 cup chopped mango
  • 1/3 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 cup rice vinegar
  • salt and pepper, to taste

Meat and Rice:

  • 3 tablespoons olive oil, divided
  • 1 pound ground pork or beef
  • 4 tablespoons soy sauce
  • 2 tablespoons Mirin
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 3 fresh garlic cloves, minced
  • 4 green onions, sliced and whites and greens divided
  • 2 cups cooked medium grain white rice**

Instructions

  1. SLAW: Peel cucumber and cut in half moon shape. In a large bowl, combine slaw mix, mango, cilantro, cucumbers, olive oil, rice vinegar and salt and pepper. Toss well and set aside.
  2. MEAT: While slaw is pickling, prepare the meat. In a medium sized bowl, whisk together soy sauce, Mirin, rice vinegar, sesame oil and garlic. Set aside.
  3. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and cook ground meat for 4 minutes. Add the whites from the green onions and soy sauce mixture to the meat. Continue to cook until meat is cooked through, about 2 to 3 more minutes. Remove meat from heat and set aside.
  4. RICE: In a large skillet, heat 2 tablespoons of olive oil and stir in rice and the remaining green onions. Cook, stirring often for about 3 to 4 minutes, until rice is heated through. You can also add extra cilantro to your rice if you like cilantro rice!
  5. Divide rice into 4 bowls, top each bowl evenly with ground meat mixture and then serve topped with fresh slaw. Garnish with extra cilantro or green onions, if desired.

Notes

**Rice: We start cooking our rice, according to the package directions, before we start with step #1 (making the slaw) and it's done cooking just in time to finish our dish.

Nutrition Information:

Yield:

4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 809Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 84mgSodium: 1443mgCarbohydrates: 64gFiber: 6gSugar: 31gProtein: 31g

Here are more of our favorite easy dinner ideas to serve over rice:

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