Crispy Shrimp Bibimbap Bowls
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
- 3–4 bowls of cooked rice
- 3–4 sunny-side up fried egg
- sriracha for serving
- sesame seeds for garnish
Instructions
- Combine gochujang, honey, garlic, and vinegar in a large bowl. Mix well and set aside.
- 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.
- 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.
- Heat oil for frying in a pan.
- 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.
- Toss in the Gochujang sauce to coat.
- 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.
- Sprinkle with sesame seeds and Serve with Sriracha.