halfbakedharvest4.5
Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.
So much flavor, so much color, so perfect for spring. Clearly you need to make them tonight, or at least as soon as you have time.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●bowl
- ●skillet
- ●whisk
📝 Preparation Steps
1
Rice
2
Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another ⏱️ 20 minutes (don't take any peeks inside!). After ⏱️ 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
water3 cupssesame oil2 tablespoonsoil (for frying)toasted sesame seeds (plus more for serving)2 tablespoons
3
Shrimp
4
In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
garlic (finely minced or grated)2 clovesfresh ginger (grated)1 tablespoonsoy sauce3 tablespoonsgochujang (Korean chile paste)3 tablespoonssesame oil2 tablespoonsoil (for frying)honey1 tablespoon
5
Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F. Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, ⏱️ 3-5 minutes. Drain on paper towels and then break into pieces. Set aside.
sesame oil2 tablespoonsoil (for frying)
6
Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add shrimp and toss. Working in batches, fry shrimp until golden, 4–⏱️ 6 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry shrimp a second time until crisp, ⏱️ 4-6 minutes more. Drain on paper towels. Add the shrimp to the bowl with the sauce and toss well.
cornstarch1 tablespoonwater3 cupssesame oil2 tablespoonsoil (for frying)
7
To Assemble
8
Heat a large skillet over medium heat, add a drizzle of sesame oil. Once hot, add the mushrooms and spinach, season with salt and pepper. Cook until the spinach is wilted and the mushrooms are caramelized, about ⏱️ 8 minutes. Remove from heat and season with salt and pepper if needed.
sesame oil2 tablespoonsoil (for frying)fresh spinach12 ounces
9
Divide the rice among bowls. Top with the fried shrimp. Add the cooked spinach and mushrooms. Add the carrots, cabbage, scallions, bean sprouts and kimichi. Fry an egg and place it next to the shrimp. Serve with toasted sesame seeds and sriracha.
fresh spinach12 ouncescarrots (cut into matchsticks)2bean sprouts1 cupkimichi1 cuptoasted sesame seeds (plus more for serving)2 tablespoonssriracha (for serving)
Nutrition Facts
calories
990 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
10 g
sugar Content
14 g
sodium Content
760 mg
protein Content
63 g
cholesterol Content
592 mg
carbohydrate Content
143 g
saturated Fat Content
4 g
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