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!
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!
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.
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.
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.
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!
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.
Korean Rice Bowls with Mango Slaw
Ingredients
Mango Slaw:
- 1 large cucumber
- 4 cups cabbage slaw
- 1 cup chopped mango
- ⅓ 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
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.
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.
- 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.
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!
- 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.
