shrimp and vegetable bowl with kimchi and sauces on side

Shrimp Bibimbap Bowl (Korean Rice Bowl)

Quick seared shrimp served in a bowl of seasoned rice, fresh vegetables, kimchi and a fried egg
Course Main Course
Cuisine Korean
Prep Time 5 minutes
Cook Time 10 minutes
Marinade 30 minutes
Total Time 15 minutes
Servings 4 servings
Calories 324kcal
Author Danielle Wolter


  • 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