Spicy Korean Inspired Egg Roll Bowls

Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 serving
Calories: 472kcal
Author: Lord Byron's Kitchen
A one-pot meal complete with vegetables, grains, and protein! Egg Roll Bowls use easy to find Korean ingredients to make this dish spicy and delicious!
Print Recipe


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, freshly minced or grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 28 ounces bagged coleslaw mix, see notes
  • 3 teaspoons toasted sesame seeds
  • 1 tablespoon gochujang, Korean red pepper paste
  • 1 tablepoon gochugaru, Korean red pepper flakes
  • 2 tablespoons sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teapsoon fish sauce
  • 3 large stalks green onions, finely sliced
  • 1-2 whole red chili peppers, thinly sliced (optional)
  • 4 cups cooked rice


  • In a large skillet, over medium heat, add the vegetable oil, onion, and pork.  Saute for 10 minutes, or until the pork is cooked all the way through.
  • Add the garlic, ginger, salt, and ground black pepper.  Stir together and cook for 2 more minutes.
  • Add the two bags of coleslaw mix and toss to combine with the pork, onions, and garlic.  Cook for 5 minutes or until cabbage has wilted slightly.
  • In the meantime, in a bowl, whisk together the gochujang, gochugaru, 2 teaspoons of the sesame seeds, sesame oil, hoisin sauce, oyster sauce, and fish sauce until well combined.
  • Add the cooked rice and toss to combine.
  • Next, pour the sauce mixture into the skillet and toss well to combine.  Cook for 5 more minutes.
  • Lastly, add half of the green onions and toss to combine.
  • Plate and garnish with the remaining sesame seeds and green onions.  Add sliced red chilies if you want extra heat.  Serve immediately.


I used two bags of the Dole Colourful Coleslaw Mix.  The bags can be usually found in a 14 ounce size, or 397 grams.  If you prefer, you can chop your own veggies.  You will need about 10 cups of chopped green cabbage, 1-2 grated carrots, and about 1 cup of chopped red cabbage.


Calories: 472kcal | Carbohydrates: 44g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 309mg | Potassium: 631mg | Fiber: 6g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 54.3mg | Calcium: 104mg | Iron: 2.4mg