ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Korean Shrimp BBQ Bowl

Photo: Hector Sanchez Styling: Lydia Purcell

Yield

Serves 1

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.

Ingredients

  • 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
  • Spicy Aioli:
  • 2 teaspoons gochujang (Korean chile sauce)
  • 1 1/2 teaspoons canola mayonnaise
  • 1/4 teaspoon dark sesame oil
  • 1 small garlic clove, minced

Nutrition Information

  • calories 400
  • fat 14.3 g
  • satfat 2.2 g
  • monofat 5.3 g
  • polyfat 3.2 g
  • protein 27 g
  • carbohydrate 43 g
  • fiber 6 g
  • cholesterol 311 mg
  • iron 4 mg
  • sodium 595 mg
  • calcium 177 mg
  • sugars 7 g
  • Est. Added Sugars 3 g

How to Make It

  1. Sauté spinach and mushrooms in canola oil. Top cooked brown rice with wilted spinach mixture, carrot, cabbage, green onions, shrimp, and egg.

  2. In a small bowl, combine gochujang, mayonnaise, sesame oil, and minced garlic. Drizzle over bowl.