This is a riff on the classic rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Korean shrimp BBQ bowl must-haves such as matchstick-cut carrot, shredded cabbage, and pan-seared shrimp top brown rice.
2 cups fresh spinach
1 ounce shiitake mushrooms
1/2 teaspoon canola oil
2/3 cup cooked brown rice
1/3 cup matchstick-cut carrot
1/3 cup shredded cabbage
2 tablespoons chopped green onions
3 ounces pan-seared large shrimp
1 fried egg
2 teaspoons gochujang (Korean chile sauce)
1 1/2 teaspoons canola mayonnaise
1/4 teaspoon dark sesame oil
1 small garlic clove, minced
Est. added sugars 3g
How to Make It
Sauté spinach and mushrooms in canola oil. Top cooked brown rice with wilted spinach mixture, carrot, cabbage, green onions, shrimp, and egg.
In a small bowl, combine gochujang, mayonnaise, sesame oil, and minced garlic. Drizzle over bowl.
We couldn't stop raving about this. My goodnesss but it's good! The gochujang sauce is absolutely essential and worth a trip to an Asian market or ordering online. For two of us, I doubled the recipe but tripled the sauce. I also made black rice and white jasmine instead of brown. My husband had about double the rice, but I was happy (and very full) with exactly what the recipe calls for. Be sure to keep your egg soft so it will break & run over the rest of things in the bowl to add flavor and moisture to the whole.
We omitted the egg in exchange for more shrimp but oh this is a yum-may bowl. I can only imagine how good the egg would be too. Hubby wants more sauce next time. And next time we go with the egg on top too.
Made this tonight and it was very very good! Though the recipe didn't specify to do so, I made sure to properly season each component and mixed some of the sauce into the rice. That sauce is the star of the show, by the way. Overall, a great recipe!
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