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.