Spicy Korean Shrimp Bowl

A Spicy Korean Shrimp Bowl is a vibrant and flavorful dish that combines succulent shrimp, crisp vegetables, and a spicy-sweet sauce, all served over a bed of rice. This dish offers a harmonious blend of textures and tastes, making it a delightful meal for any occasion.

Why You’ll Love This Recipe

This recipe is a perfect balance of heat, sweetness, and umami flavors. The marinated shrimp provide a spicy kick, complemented by the freshness of sautéed vegetables and the comforting base of rice. It’s a versatile dish that can be customized with various toppings and is sure to impress with its colorful presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shrimp

• Gochujang (Korean chili paste)

• Soy sauce

• Honey

• Garlic

• Ginger

• Rice vinegar

• Sesame oil

• Rice

• Assorted vegetables (such as spinach, mushrooms, carrots, and cabbage)

• Optional toppings: kimchi, fried egg, scallions, sesame seeds

Directions

1. Marinate the Shrimp: In a bowl, combine gochujang, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Add the shrimp and toss to coat. Let it marinate for at least 30 minutes.​Buttered Side Up+2Half Baked Harvest+2Dishing Out Health+2

2. Prepare the Rice: Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.​Half Baked Harvest

3. Sauté the Vegetables: Heat a drizzle of sesame oil in a large skillet over medium heat. Add the vegetables and sauté until tender. Season with salt and pepper to taste.​

4. Cook the Shrimp: In the same skillet, add a bit more sesame oil and cook the marinated shrimp over medium heat until they are pink and opaque, about 2-3 minutes per side.​

5. Assemble the Bowls: Divide the cooked rice among serving bowls. Top with the sautéed vegetables and cooked shrimp. Add optional toppings like kimchi, a fried egg, chopped scallions, and a sprinkle of sesame seeds.​Half Baked Harvest

Servings and Timing

• Servings: This recipe serves 4.​

• Preparation Time: Approximately 15 minutes.​Dishing Out Health+1Hungry Happens+1

• Cooking Time: Approximately 20 minutes.​EatingWell

Variations

• Protein Alternatives: Substitute shrimp with chicken, tofu, or beef to suit your preference.​

• Vegetable Options: Feel free to add or substitute vegetables like zucchini, bell peppers, or bean sprouts.​

• Grain Base: Swap out white rice for brown rice, quinoa, or cauliflower rice for a different nutritional profile.​

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.​

• Reheating: Reheat in a microwave-safe dish until warmed through. If the dish seems dry, add a splash of water or broth before reheating.​

FAQs

How spicy is this dish?

The spice level can be adjusted by varying the amount of gochujang used. For a milder flavor, reduce the gochujang; for more heat, increase it.​Dishing Out Health+2Buttered Side Up+2Half Baked Harvest+2

Can I make this dish gluten-free?

Yes, by using gluten-free soy sauce and ensuring all other ingredients are gluten-free, this dish can be made suitable for those with gluten sensitivities.​

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that adds depth and heat to dishes. It’s commonly found in the international aisle of most supermarkets or at Asian grocery stores.​

Can I prepare any components ahead of time?

Yes, the vegetables can be chopped, and the shrimp can be marinated a few hours in advance to save time during cooking.​

Is there a vegetarian version of this recipe?

Certainly! Replace the shrimp with tofu or tempeh, and ensure all sauces used are vegetarian-friendly.​

How can I make the dish less spicy?

To reduce the heat, use less gochujang and consider adding a bit more honey to balance the flavors.​

What type of rice works best for this bowl?

Short-grain rice, such as sushi rice, is ideal for its sticky texture, but jasmine or basmati rice can also be used.​Dishing Out Health

Can I add other toppings?

Absolutely! Avocado slices, pickled radishes, or a drizzle of spicy mayo can enhance the flavor and texture.​

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque. Be careful not to overcook, as they can become rubbery.​

Can I serve this dish cold?

While traditionally served warm, this bowl can also be enjoyed cold, making it a versatile option for meals on the go.​

Conclusion

The Spicy Korean Shrimp Bowl is a delightful fusion of flavors and textures that brings a taste of Korea to your table. Its versatility allows for various adaptations to suit different dietary preferences, making it a go-to recipe for a satisfying and customizable meal.

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Spicy Korean Shrimp Bowl

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• Author: Sarra
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Korean

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Description

is Spicy Korean Shrimp Bowl features tender shrimp coated in a fiery gochujang sauce, served over warm rice with crunchy vegetables and a touch of sesame. It’s quick, satisfying, and full of bold Korean flavors—perfect for lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

• For the shrimp
• 1 lb large shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• For the sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1–2 tbsp water (to adjust consistency)
• For the bowl
• 2 cups cooked white or brown rice
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced
• 1/4 cup kimchi (optional)
• 1 egg, fried or soft-boiled (optional)
• Sesame seeds and chopped green onions, for garnish

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Instructions

• Toss shrimp with cornstarch to lightly coat.
• Heat oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and lightly crispy. Remove and set aside.
• In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, vinegar, garlic, ginger, and water.
• Reduce heat to medium, pour sauce into the skillet, and let simmer for 1–2 minutes until slightly thickened.
• Return shrimp to the skillet and toss to coat in the sauce.
• Assemble bowls: rice on the bottom, shrimp on top, then add veggies and optional egg.
• Garnish with sesame seeds and green onions. Serve warm.

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Notes

• Adjust gochujang for preferred spice level.
• Substitute shrimp with tofu or chicken if desired.
• Use cauliflower rice for a low-carb alternative.

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Nutrition

• Calories: 420
• Sugar: 8g
• Sodium: 670mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 190mg