There’s nothing quite like a bowl of flavor packed shrimp, fresh vegetables, seasoned rice, all topped with an ooey gooey egg to make you feel good about life. These shrimp bibimbap bowls are just that – the ultimate super-easy-to-make comfort food.
Everything good about life is in this shrimp bibimbap bowl.
Juicy, flavorful shrimp. Fresh crunchy vegetables. Sticky, seasoned rice. Egg. Runny delicious egg.
And really guys, you can add anything you want to this bowl.
Like bacon? I mean really, who doesn’t (if you don’t like bacon, we’ll probably never be friends). Add some bacon.
Tofu, chicken, beef, fish…..seriously, whatever you like, put it in this bowl.
Marinade + Other Ingredients
If you’re using this marinade for beef, chicken or tofu, you may want to leave it on for an extra hour or so, or even overnight for extra flavor.
Most of the ingredients can be found at an Asian market, but you can also order them on Amazon if you’re so inclined (affiliate links – I earn a small commission if you buy through these links to help me pay for this site!):
- Short grain rice
- Dashi powder
- Sesame oil
- Shiitake mushrooms
- Fried garlic
- Soy sauce
- Coconut sugar
- Ginger paste
If you are using dried shiitake mushrooms (most of us are), let them sit in a bowl of warm water for 10-15 minutes, or until soft. Squeeze out the excess water and slice them into pieces.
How to Make Korean Rice Bowls
First, combine the marinade ingredients in a bowl and add the shrimp (or other protein if you so choose).
Now this is the best part. Let it sit for an hour and settle down to watch Netflix.
Ok, maybe not for the WHOLE hour. You do need to make the rice.
But really guys, rice is easy. Just cook it in accordance with instructions, but add the dashi powder and sesame oil to the water.
Once your shrimp is done marinating, heat a skillet over medium high heat. Add the shrimp and sear for 1-2 minutes per side.
Be careful not to overcook so your shrimp stay juicy. It doesn’t take long for shrimp to cook.
Place some rice in a bowl and top with your fried egg.
*Quick note on the fried egg – I like my yolk super runny so I cook sunny side up*
**Like the yolk in this absolutely amazingly delicious (enough adjectives there??) Kimchi Udon Stir Fry with juicy chicken thighs**
Strategically place your veggies and shrimp around the edges of the bowl and top with fried garlic and gochugaru. This is also where you would add the bacon if you so choose.
Ok, it doesn’t really need to be strategic. Just get that junk on there.
Serve it with some extra soy sauce and Sriracha. If you’re feeling extra frisky, top it with some fried garlic.
Love easy one bowl meals like this shrimp bibimbap bowl? Try these:
Did you make this shrimp bibimbap bowl? Leave a comment below and let me know how it turned out!
Quick seared shrimp served in a bowl of seasoned rice, fresh vegetables, kimchi and a fried egg
- 1/2 lbs. shrimp, peeled and deveined
- 1 cup short grain rice
- 1 tsp. dashi powder
- 1/2 tsp. sesame oil
- 1/2 cup fresh spinach
- 1 zucchini, cut in matchsticks
- 1 carrot, cut in matchsticks
- 1/4 cup shiitake mushrooms
- 1/4 cup green onions
- Kimchi, diced (optional)
- 2 fried eggs
- Fried garlic (optional)
- Gochugaru (optional)
- 1 tbsp. gochujang
- 2 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. coconut sugar
- 2 garlic cloves, minced
- 2 tsp. ginger paste
Combine the marinade ingredients in a bowl and add the shrimp. Refrigerate for 30 minutes to 1 hour. The longer your marinade, the more flavor the shrimp will have.
Cook the rice according to the package instructions, adding the dashi powder and sesame oil to the water.
Heat a skillet over medium high heat. Add the shrimp and sear for 1-2 minutes per side.
Place rice in a bowl and add fried egg to the center.
Add the shrimp, zucchini, carrots, mushrooms, spinach and green onions along the sides of the bowl (see photos above).
Garnish with fried garlic, gochugaru and serve with kimchi.
Did you make this recipe? Follow me on Instagram, post a photo and tag #wenthere8this. I want to see what you made!