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Korean Rice Bowl with Sweet Chile Soy Sauce

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This easy korean rice bowl, also known as bibimbap is so easy to make. It’s our answer for manly meatless mondays!

Drumming up enough food to keep my carnivorous household of growing boys is a challenge that (most days) I love. But what I don’t always love is all the meat that ends up on our plate. In a perfect world we would only eat the most organic locally raised nitrate free meat in the land. In a more realistic world….we definitely eat too much bacon in this house.

So my most recent attempt in the recipe category has been to find things that they all love that are lighter on the meat. From a environmental standpoint, a health standpoint and let’s be honest….a budget standpoint, this is going to be essential to us surviving their growing years. Enter #manlymeatlessmondays.


You might have noticed our vegetarian lettuce wraps post last week sporting this hashtag and we are so excited to be bringing this series to the blog finally!


I am absolutely obsessed with this Korean rice bowl. It’s a spin off of a rice dish they make called Bibimbap. That dish is amazing too but it uses a sauce called Gochujang that can be a bit difficult for some people (myself included) to find. You can totally order it off of amazon but turns out my kiddos aren’t a big fan so I came up with this new sauce to entice them. It’s sweet and tangy and can be as spicy as you want if you like the kick. 

Topped with kimchi and quick pickled cabbage it’s a surefire winner in this house. Sure the kids pick at some of the things and we hold off the jalapenos for them but serving them dishes like this are one of the key ways we help them avoid being super picky eaters.

The more and more things they get to taste the more they find things they love.



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Korean Rice Bowl with Sweet Chile Soy Sauce Recipe

This easy Korean rice bowl is so easy to whip together and the sweet chile soy sauce is the perfect combination! Perfect for meatless Mondays too!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 bowls
Print Pin Recipe


  • 2 fried eggs
  • 1/2 cup kimchi
  • 1 cup quick pickled red cabbage with 2 tablespoons seasoned rice vinegar–let sit 10 minutes
  • 1/2 cup mushrooms
  • 2 carrots cut into thin strips
  • 1 cucumber cut into strips
  • radishes
  • cilantro
  • jalapeños
  • Sweet Chile Sauce
  • 2 tablespoons sweet chile sauce
  • 1 tablespoon soy sauce
  • Juice of ½ a lime


  • 1. Top rice with a fried egg and all toppings desired.
  • 2. Enjoy!


Serving: 1g | Calories: 303kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 187mg | Sodium: 1423mg | Fiber: 9g | Sugar: 29g
Author: Dani Meyer
Course : Entrees
Cuisine : Asian


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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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