Crispy Shrimp Bibimbap Bowls

These Crispy Shrimp Bibimbap Bowls were inspired partly by Bonchon and partly by my failed attempt in making Korean Spicy Squid.

I don’t know if you’ve noticed the decline in recipe post for the last several months. I know you did. I’m blaming it on when I got pregnant (I was super lazy to cook and all I ever wanted was sleep), I gave birth ( you know, recovery and of course, my new born who needed me every minute of the day), and my eldest, grade two student who needs me whenever my newborn doesn’t. I wished there was 48 hours in a day.

The mind have been willing but the flesh was weak. Believe me, I made a lot of meal planning but failed miserably. Our weekly menu had been caught in a slump. It was Sinigang, Nilaga, Tinola, Longganisa, Chicken Curry, Fried Chicken, and Menudo. Then it gets repeated the following week.

In an attempt to break it, I bought a pack of Gochujang (Korean red pepper paste) and Doenjang (Soy Bean Paste). I also bought frozen squid rings. I thought it would be nice to keep it at home. Just in case, I have extra time I can make Korean Spicy Squid because I already have all the ingredients. How wrong was I. Oh yes, I was able to make Korean Spicy Squid, the sauce was amazing but I found out one thing. Those frozen squid rings are only good for making fried Calamari. It doesn’t even taste like squid.

peanutbutter asked if I wasn’t going to take a photo of it and I said ‘no’. He asked why and I told him I didn’t like the taste and that I would just give it another try but with fresh squid next time. He suggested I should do it with prawns/shrimp instead. There was a lightbulb moment. I’ve been craving Bibimbap lately and there are two packs of Kimchi inside our fridge from a failed attempt to make Kimchi rice when there was leftover beef.

Since I love the Crispy Shrimp we had at Bonchon a few months ago, I thought it would be nice to make this as the meat for our Bibimbap bowls.

Bibimbap is a signature Korean dish served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste, fried egg and sliced meat (usually beef) It is stirred together thoroughly just before eating and it has all the flavors you can think of.

This was lunch today. Crossing my fingers I get to make delicious lunch (or breakfast or dinner) everyday for the rest of the week.

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Crispy Shrimp Bibimbap Bowls

  • Author: Peachy Adarne

Ingredients

Scale
  • 500g Shrimp, shells removed except tails and deveined
  • 2 tbsp Gochujang (Korean hot red pepper paste)
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp vinegar
  • 1/2 cup flour
  • 1/2 cup + 2 tbsp water
  • 1 tbsp cornstarch
  • 2 cups oil for frying + 2 tbsp canola oil
  • 3 cups fresh spinach + 2 cloves garlic, minced
  • 1/2 cup sliced fresh shiitake mushroom + 2 cloves garlic, minced
  • 1/2 cup carrots, cut into matchsticks
  • 1/2 cup kimchi, (I used Dae Jang Gum Kimchi)
  • 1/2 cup fresh beansprouts
  • 34 bowls of cooked rice
  • 34 sunny-side up fried egg
  • sriracha for serving
  • sesame seeds for garnish

Instructions

  1. Combine gochujang, honey, garlic, and vinegar in a large bowl. Mix well and set aside.
  2. In a non-stick skillet, sauté garlic and 1 tbsp canola oil. Add sliced shiitake mushrooms. Keep sauteeing for 30 seconds and season with salt and pepper to taste. Transfer to a bowl and set aside.
  3. In the same skillet, sauté garlic and 1 tbsp canola oil. Add fresh spinach. Keep sauteeing for until spinach is wilted and season with salt and pepper to taste. Transfer to a bowl and set aside.
  4. Heat oil for frying in a pan.
  5. In a large bowl, combine flour, water, and cornstarch to form a slurry. Dip each shrimp into the slury and fry until golden. and crispy.
  6. Toss in the Gochujang sauce to coat.
  7. To serve, assemble in a bowl. Put rice in bowls, top with one fried egg, a bit of sautéed shiitake mushrooms, sautéed spinach, carrots, kimchi, beansprouts and about 3-4 pieces of crispy shrimp.
  8. Sprinkle with sesame seeds and Serve with Sriracha.

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113 Responses

  1. Re: “500g Shrimp, shells removed except tails ans deveined”

    What’s “ans”? I’m not used to cooking this type of food, so I’m not familiar with some things.

  2. I am drooling here! That looks so delicious 😀 PS: Your pictures are so awesome. What kind of camera do you use?

  3. These look delicious! I’m always excited to find a new pescatarian recipe and this looks right up my alley!

  4. I love exploring other culture’s cuisines and this is something that I have never tried before! It sounds amazing!!

  5. Looks great! I’ve never tried to cook anything like this but looking forward to give it a go.

  6. This shrimp bowl recipe looks delicious and would be an excellent lunch or dinner. I’m glad you got some rest after having your baby.

  7. Wow, everything about that bowl sounds absolutely amazing. The sauce, the texture…yum. Oh so much better than takeout. Will have to try it for myself.

  8. I definitely have an eb and flow in meal planning too. Sometimes I have a few awesome weeks at it. Other times life gets too hectic for the planning part and I go by the seat of my pants. This looks like a great meal.

  9. This looks so good. I bet my husband would love all of this. I am not much of a shrimp fan, actually not even any seafood so this for sure would be great for him!

  10. Oh gosh thank you for this recipe! No offense to Filipino dishes but these days, I’m just so tired of nilaga, singing, and the usual Filipino food. I’m always craving for a different taste, something to excite my palate.

    So thank you!

  11. Our menu gets repeated weekly too! I’m not really good in the kitchen, I only learned how to cook decent food when I got married and all are derived from google lol How I wish I could cook like you… 🙂 I’m already drooling right here haha!

  12. That sounds like a seafood lovers dream meal! What a treat this is for shrimp fans 🙂

  13. That look outrageously good! I want eat that now (I COULD be hungry)! Asian food is one of my favorite kinds of foods! Thanks for sharing.

  14. The lack of posts is understandable since you really get so caught up with taking care of your newborn the minute they arrive. That looks amazing! And very much authentic as well. Instead of crispy shrimp would it be possible to replace that with beef?

  15. I can definitely see this being a good dinner for us. I’d be happy with all of the veggies and the guys would love the shiitake mushroom.

  16. This is really delicious, when my auntie cook bibimbap for us it’s really a good food,

  17. A neighbor has introduced this dish to us. It was a bit sweet..but I want to try making your recipe. We used to frequent this Korean restaurant in Malate after our gigs. We didn’t know what Bibimbap was but we ordered certain foods and were blown away. I especially love their rice and the tons of appetizers, you’d be full before the entree gets to your table, haha.

  18. If you call this a failed dish, then mine should be catastrophe lol. Amazing, I love korean dishes. This is a keeper!

  19. ZOMG this just looks divine! I can’t eat shrimp but I can imagine how flavourful it is. And thanks for the warning against frozen squid!

  20. So envious of your beautiful photos! This recipe looks so delicious! Never thought of half of these ingredients to put together! Thanks for the inspiration!

  21. sarap naman mya Mommy Peach! Sana makagawa din ako nyan essave ko ang recipe baka sa pasko makagawa ako nito 😍 mahirap kasi hanapin mga ingrediensmts lalo na nasa probinsya kami hehehe

  22. puro English ang comments momsh.. nosebleed 😂😂
    iba talaga ang gawa mo momsh the best😍

  23. Thanks sa recipe momshie, itry ko din ito.. Looks yummy surely magugustuhan ito ngga anak ko.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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