Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2016

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Credit: Hector Sanchez Styling: Lydia Purcell

Recipe Summary test

Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

400 calories; fat 14.3g; saturated fat 2.2g; mono fat 5.3g; poly fat 3.2g; protein 27g; carbohydrates 43g; fiber 6g; cholesterol 311mg; iron 4mg; sodium 595mg; calcium 177mg; sugars 7g; added sugar 3g.
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