Shrimp Bibimbap Bowl (Korean Rice Bowl)
Quick seared shrimp served in a bowl of seasoned rice, fresh vegetables, kimchi and a fried egg
Prep Time 5 minutes
Cook Time 10 minutes
Marinade 30 minutes
Total Time 15 minutes
Servings 4 servings
- 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)
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.
Calories: 324kcal | Carbohydrates: 50g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 224mg | Sodium: 946mg | Potassium: 400mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3180IU | Vitamin C: 15.3mg | Calcium: 118mg | Iron: 4.4mg