neat Korean Rice Bowl

neat Korean Rice Bowl

This recipe will showcase neat in a whole new flavor profile, adding Korean flair to your next meatless lunch or dinner!


SERVINGS: Makes 4 servings.



neat crumbles:

1 tablespoon cooking oil of choice

1 package neat Original meat replacement mix

2 cloves garlic, minced

⅓ cup water

2 tablespoons soy sauce


Korean sauce:

2 teaspoons agave

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon fresh lime juice

1 tablespoon soy sauce

½ tablespoon peeled and grated fresh ginger



2 cups white rice, brown rice, or cauliflower rice, cooked

4 radishes, sliced

2 mini cucumbers, sliced

1 cup shredded carrots

1 bell pepper, julienned

6 green onions, chopped

2 tablespoons sesame seeds



Heat oil In a non-stick skillet over medium-high heat for 2 minutes.  In a mixing bowl, combine neat mix, garlic, water, and soy sauce.  Add the mixture to the skillet.  Brown and chop with a silicone spatula for 9 minutes or until neat is lightly browned and crumbly.  In a small mixing bowl, whisk together the Korean sauce.  Pour over the prepared neat crumbles.  Toss to evenly coat the neat with the sauce.

Serve in bowls by layering equal portions of the rice, neat, and veggies in each bowl.  Top with the green onions and sesame seeds.  Grab some chopsticks and dig in!