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