Are you craving a flavorful and nutritious meal that’s easy to make? Look no further than the humble Asian bowl! This beloved dish has taken the world by storm, and for good reason. With its perfect balance of protein, vegetables, and grains, it’s a meal that will leave you feeling full and satisfied.
But what makes an Asian bowl truly great is the variety of flavors and ingredients you can use. From spicy gochujang sauce to sweet and tangy teriyaki glaze, there are countless ways to customize your dish. And that’s exactly why we’ve compiled our favorite 20 Asian bowl recipes for you to try.
Whether you’re in the mood for something classic like Korean bibimbap or Japanese salmon poke, or looking to try something new like Thai peanut tofu or Vietnamese lemongrass pork, we’ve got you covered. In this article, we’ll dive into the world of Asian bowls and explore the diverse range of flavors and ingredients that make them so special.
So what are you waiting for? Let’s dig in and start cooking!
Spicy Korean Bibimbap with Gochujang Sauce
A flavorful and spicy twist on the classic Korean rice bowl dish, this recipe combines tender vegetables, crispy fried tofu, and a rich gochujang sauce.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (bean sprouts, zucchini, carrots, bell peppers)
– 1/4 cup crispy fried tofu, cut into small pieces
– 2 tablespoons gochujang sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– Salt and pepper to taste
– 2 eggs, beaten (optional)
Instructions:
1. Cook the rice according to package instructions.
2. Heat a non-stick pan with sesame oil and cook the mixed vegetables until tender.
3. Add the crispy fried tofu and cook for an additional minute.
4. In a small bowl, whisk together gochujang sauce, soy sauce, sugar, salt, and pepper.
5. Pour the sauce over the vegetable mixture and stir to combine.
6. Divide the cooked rice into individual bowls.
7. Top with the vegetable and tofu mixture, and garnish with beaten eggs (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Teriyaki Chicken Rice Bowl with Pineapple
A flavorful and nutritious meal that combines juicy chicken, savory teriyaki sauce, and fluffy rice, topped with sweet and tangy pineapple.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 cups cooked white or brown rice
– 1 cup pineapple chunks (fresh or canned)
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: sesame seeds, chopped green onions, and pickled ginger for garnish
Instructions:
1. Cook the chicken in a non-stick skillet with vegetable oil until cooked through.
2. In a small bowl, whisk together teriyaki sauce and 2 tablespoons water.
3. Add the teriyaki mixture to the cooked chicken and stir to coat.
4. Serve the chicken over cooked rice in a bowl.
5. Top with pineapple chunks and garnish with optional sesame seeds, green onions, and pickled ginger (if using).
6. Cook time: approximately 20-25 minutes.
Cooking Time: 20-25 minutes
Vietnamese Lemongrass Pork Vermicelli Bowl
This vibrant and flavorful bowl combines tender pork, fragrant lemongrass, and springy vermicelli noodles, all wrapped up in a zesty and aromatic broth.
Ingredients:
– 1 lb pork shoulder or thighs, sliced into thin strips
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 2 cups chicken broth
– 1/4 cup chopped scallions, for garnish
– 1/4 cup toasted peanuts, for garnish
– 8 oz vermicelli noodles
Instructions:
1. In a large pot, combine pork, lemongrass, garlic, and ginger. Pour in fish sauce, lime juice, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Cook vermicelli noodles according to package instructions. Drain and set aside.
3. Assemble bowls by placing cooked noodles at the bottom, topping with pork mixture, and garnishing with scallions and peanuts.
Cooking Time: 30-40 minutes
Thai Peanut Tofu Buddha Bowl
This vibrant bowl combines the creaminess of peanut sauce with the crunch of roasted vegetables and tender tofu, all wrapped up in a nutritious package. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons peanut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and sliced
– 1 cup mixed greens (such as kale and spinach)
– 1/4 cup creamy peanut sauce (store-bought or homemade)
– Salt and pepper to taste
– Chopped scallions and toasted peanuts for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu with 1 tablespoon peanut oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until golden brown.
3. In a large skillet, heat the remaining 1 tablespoon peanut oil over medium-high heat. Add onion, garlic, and bell pepper. Cook for 5-7 minutes or until tender.
4. Assemble bowls by placing roasted tofu on top of mixed greens, followed by sautéed vegetables and drizzle with peanut sauce.
Cooking Time: 25-30 minutes
Japanese Salmon Poke Bowl with Avocado
Savor the freshness of Japanese-inspired flavors with this simple and delicious recipe. This dish is perfect for a quick lunch or dinner that’s packed with nutrients and taste.
Ingredients:
– 1 pound sashimi-grade salmon, cut into small cubes
– 1 ripe avocado, diced
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
2. Add the salmon cubes to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in diced avocado.
4. Divide cooked Japanese rice into bowls. Place the marinated salmon mixture on top of the rice.
5. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes (including marinade time)
Sesame Ginger Beef and Broccoli Rice Bowl
A flavorful and nutritious bowl that combines the savory taste of beef with the crunch of broccoli, all wrapped up in a fragrant sesame-ginger sauce. This dish is perfect for a quick weeknight meal or a healthy lunch option.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 cup cooked white rice
– 2 tbsp sesame oil
– 1 tsp grated ginger
– 2 tbsp soy sauce
– 1 tbsp honey
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the beef strips according to your preference, then set aside.
2. In a large skillet, heat 1 tbsp of sesame oil over medium-high heat. Add the broccoli and cook until tender, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, honey, and grated ginger. Pour the sauce into the skillet with the broccoli and stir to combine.
4. Serve the beef on top of the broccoli mixture, over cooked rice.
Cooking Time: 15-20 minutes
Miso Glazed Eggplant and Quinoa Bowl
This Asian-inspired bowl combines the sweetness of miso glaze with the earthy flavor of roasted eggplant, served over a bed of nutritious quinoa.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 cup cooked quinoa
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, brown sugar, rice vinegar, and vegetable oil.
3. Brush the eggplant slices with the miso glaze and season with salt and pepper.
4. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and caramelized.
5. Cook quinoa according to package instructions.
6. To assemble the bowls, place a scoop of cooked quinoa on the bottom, followed by roasted eggplant slices and garnish with scallions and sesame seeds if desired.
Cooking Time: 30-35 minutes
Korean Bulgogi Beef Rice Bowl
Savor the sweet and savory flavors of Korea with this classic Bulgogi beef rice bowl recipe, featuring tender beef short ribs marinated in a mixture of soy sauce, sugar, garlic, and sesame oil.
Ingredients:
– 1 lb beef short ribs
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 2 tbsp Korean chili flakes (gochugaru)
– 2 tbsp brown sugar
– 2 tsp sesame oil
– 1 cup cooked white rice
– Optional: kimchi, green onions, and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, garlic, chili flakes, brown sugar, and sesame oil.
2. Add the beef short ribs to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Grill the beef for 5-7 minutes per side, or until cooked through.
5. Serve the grilled beef over a bed of white rice and garnish with your choice of kimchi, green onions, and toasted sesame seeds.
Cooking Time: 30 minutes (including marinating time)
Vietnamese Shrimp and Rice Noodle Bowl
This classic Vietnamese dish combines succulent shrimp with springy rice noodles, crunchy vegetables, and savory flavors. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup rice noodles
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce (optional)
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside. In the same skillet, add onion, garlic, and bell pepper. Cook until vegetables are tender, about 4-5 minutes.
4. In a small bowl, whisk together soy sauce, fish sauce (if using), and honey. Pour sauce over shrimp and vegetables in the skillet. Simmer for 1 minute to combine flavors.
5. To assemble bowls, place cooked noodles at the bottom, followed by shrimp and vegetable mixture. Garnish with cilantro leaves and serve immediately.
Cooking Time: Approximately 15-20 minutes
Thai Green Curry Coconut Rice Bowl
Experience the bold flavors of Thailand with this vibrant and nutritious bowl. Aromatic green curry sauce coats creamy coconut rice, while crunchy vegetables add texture to every bite.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1/4 cup Thai green curry paste
– 2 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the bell peppers and Thai green curry paste; cook for 1 minute.
4. Stir in the coconut milk and bring to a simmer.
5. Combine cooked rice with the curry sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Japanese Unagi Don (Eel Rice Bowl)
A classic Japanese dish that combines sweet and savory flavors, this Unagi Don recipe is a simple yet impressive meal to prepare. With only a few ingredients and minimal cooking time, you’ll be enjoying a delicious eel rice bowl in no time.
Ingredients:
– 1 piece of unagi (Japanese eel), about 6 inches long
– 2 cups cooked Japanese short-grain rice
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sugar
– Sesame seeds and thinly sliced green onions for garnish
Instructions:
1. Cook the unagi according to package instructions or grill it for 5-7 minutes on each side, until slightly charred.
2. In a small saucepan, combine soy sauce, sake, mirin, and sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Serve the unagi on top of cooked Japanese rice. Brush the eel with the sweet soy sauce mixture.
4. Garnish with sesame seeds and thinly sliced green onions.
Cooking Time: 15-20 minutes
Spicy Szechuan Noodle Bowl with Crispy Tofu
Experience the bold flavors of Szechuan cuisine with this spicy and savory noodle bowl, featuring crispy tofu and a variety of textures. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1/2 cup rice noodles
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together vegetable oil, garlic, Szechuan peppercorns, soy sauce, and chili flakes.
3. Add the tofu cubes to the bowl and toss to coat with the marinade.
4. Pan-fry the tofu until crispy and golden brown, about 3-4 minutes per side.
5. In a large bowl, combine the cooked noodles, pan-fried tofu, and any desired garnishes.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Korean Kimchi Fried Rice Bowl
A flavorful twist on classic fried rice, this recipe combines the spicy kick of kimchi with savory pork and a sprinkle of toasted sesame seeds.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 cup diced pork (such as bacon or pancetta), cooked and crumbled
– 1/2 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Toasted sesame seeds for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until crispy, about 2-3 minutes. Remove from pan and set aside.
3. Add the onion and garlic to the pan; cook until softened, about 2 minutes.
4. Add the kimchi and stir-fry for an additional minute.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, or until heated through and slightly browned.
6. Return the pork to the pan and stir-fry to combine.
7. Season with soy sauce, salt, and pepper to taste.
8. Serve hot, garnished with toasted sesame seeds.
Cooking Time: Approximately 15-20 minutes
Vietnamese Grilled Lemongrass Chicken Bowl
Discover the bold flavors of Vietnam with this simple and aromatic grilled chicken bowl recipe, featuring tender lemongrass-infused chicken, crunchy vegetables, and creamy rice.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 4 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 2 tablespoons vegetable oil
– 1 cup cooked white rice
– 1/2 cup sliced red bell peppers
– 1/2 cup sliced carrots
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine lemongrass, garlic, fish sauce, soy sauce, and brown sugar. Blend until smooth.
3. Marinate chicken in the mixture for at least 30 minutes.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Cook rice according to package instructions.
6. Toss bell peppers and carrots with vegetable oil, salt, and pepper. Grill for 3-4 minutes or until tender.
7. Assemble bowls by placing grilled chicken on a bed of rice, topping with vegetables, and serving immediately.
Cooking Time: 20-25 minutes
Thai Mango Sticky Rice Dessert Bowl
A sweet and creamy dessert inspired by the flavors of Thailand, this sticky rice bowl is a perfect treat to end your meal.
Ingredients:
– 1 cup Thai glutinous rice (also known as “sticky rice”)
– 2 cups water
– 1/4 cup granulated sugar
– 1 ripe mango, diced
– 1/4 teaspoon salt
– 1 tablespoon coconut cream
– Fresh mint leaves for garnish
Instructions:
1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the rice and cook it with 2 cups of fresh water and 1/4 cup sugar in a medium saucepan over medium heat.
3. Once cooked, fluff the rice with a fork to separate the grains.
4. In a small bowl, mix together diced mango and salt.
5. To assemble the dessert bowls, place a scoop of sticky rice at the bottom, followed by a spoonful of mango mixture, and top with a dollop of coconut cream.
6. Garnish with fresh mint leaves and serve immediately.
Cooking Time: 30 minutes (including soaking time)
Japanese Gyudon (Beef and Onion Rice Bowl)
Gyudon is a popular Japanese comfort food dish that combines tender beef, caramelized onions, and savory rice in a rich broth. This simple recipe yields a flavorful and satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 1 large onion, thinly sliced
– 2 cups Japanese short-grain rice
– 4 cups water
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 1 tsp sugar
– Salt and pepper to taste
– Sesame oil and chopped green onions for garnish (optional)
Instructions:
1. Cook the Japanese short-grain rice according to package instructions using 4 cups of water.
2. In a large pan, cook the beef strips over medium-high heat until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the sliced onions and cook over low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
4. Add soy sauce, sake (or dry white wine), and sugar to the pan with the onions. Stir well to combine.
5. Add the cooked beef back into the pan and stir to coat with the onion mixture.
6. Serve the beef and onion mixture over a bed of cooked Japanese rice.
Cooking Time: 30-40 minutes
Korean Japchae Glass Noodle Bowl
This classic Korean dish is a stir-fry masterpiece made with sweet potato starch noodles, beef, and a medley of vegetables. With its savory and slightly sweet flavors, it’s a perfect comfort food for any occasion.
Ingredients:
– 200g sweet potato starch noodles (dangmyeon)
– 1/2 pound beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup spinach leaves
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
4. In the same pan, add the remaining tablespoon of vegetable oil.
5. Add the onion, garlic, and mushrooms. Cook until the vegetables are tender, about 3-4 minutes.
6. Stir in the cooked noodles, beef, soy sauce, and sesame oil. Season with salt and pepper to taste.
7. Garnish with spinach leaves and serve hot.
Cooking Time: 15-20 minutes
Vietnamese Bun Cha (Grilled Pork and Noodle Bowl)
Bun Cha is a popular Vietnamese street food that combines the flavors of grilled pork, fresh noodles, and savory dipping sauce. This recipe brings the authentic taste of Vietnam to your table.
Ingredients:
– 1 lb pork shoulder or pork neck, sliced into thin strips
– 2 tbsp fish sauce
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp sugar
– 1 tsp black pepper
– 4 cups mixed rice noodles (bun)
– 2 cups mixed vegetables (bean sprouts, cucumber, carrot)
– Dipping sauce: 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp sugar
Instructions:
1. Preheat grill to medium-high heat. Marinate pork in a mixture of fish sauce, soy sauce, garlic, sugar, and black pepper for at least 30 minutes.
2. Grill pork for 5-7 minutes per side, or until cooked through.
3. Cook noodles according to package instructions.
4. Assemble bowls by placing noodles at the bottom, adding grilled pork, mixed vegetables, and dipping sauce on top.
5. Serve immediately and enjoy!
Cooking Time: 30 minutes
Thai Basil Chicken and Jasmine Rice Bowl
A flavorful and aromatic bowl that combines the warmth of Thai basil with the simplicity of jasmine rice, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons coconut oil
– 1 cup jasmine rice
– 2 cups water
– Salt and pepper to taste
– Optional: sliced bell peppers, carrots, or green beans for added color
Instructions:
1. Cook the jasmine rice according to package instructions using 2 cups of water. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of coconut oil. Add minced garlic and grated ginger; sauté for 1 minute.
4. Add chopped Thai basil leaves and cooked chicken back into the skillet. Stir-fry until the basil is fragrant and the chicken is coated, about 2 minutes.
5. Serve the chicken mixture over cooked jasmine rice.
Cooking Time: Approximately 20-25 minutes
Japanese Tempura Udon Bowl
This recipe combines the classic Japanese flavors of tempura and udon noodles with a savory broth and crispy vegetables, creating a satisfying and comforting bowl that’s perfect for any meal.
Ingredients:
– 1 package of udon noodles
– 2 cups of dashi broth (or substitute with chicken or vegetable broth)
– 1 cup of tempura bits ( store-bought or homemade)
– 1/2 cup of thinly sliced carrots
– 1/2 cup of sliced green beans
– 1/4 cup of sliced red bell peppers
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
– Optional: tempura shrimp or other vegetables of your choice
Instructions:
1. Cook the udon noodles according to package instructions and set aside.
2. Heat the dashi broth in a large pot over medium heat.
3. In a separate pan, heat the sesame oil over medium-high heat. Add the carrots, green beans, and bell peppers. Cook until crispy, about 5 minutes.
4. Add the tempura bits to the vegetables and cook for an additional 2-3 minutes.
5. Combine the cooked noodles, broth, and tempura mixture in a bowl. Season with soy sauce and salt to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to embark on a culinary journey across Asia with these 20 flavorful bowl recipes! From spicy Korean Bibimbap to Thai Peanut Tofu Buddha Bowl, and from Japanese Salmon Poke to Vietnamese Lemongrass Pork Vermicelli Bowl, each dish is carefully crafted to delight your taste buds. Whether you’re in the mood for something sweet like Thai Mango Sticky Rice Dessert Bowl or savory like Sesame Ginger Beef and Broccoli Rice Bowl, there’s a recipe here that will satisfy your cravings. Let the flavors of Asia inspire your next meal!
