Korean Gochujang Shrimp Bowls with Kimchi and Steamed Vegetables
Equipment
- Large skillet
- Steamer basket
- Mixing bowl
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 4 cups mixed vegetables such as broccoli florets, sliced carrots, and zucchini
- 2 cups cooked short-grain rice
- 1 cup kimchi, drained and chopped
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice first if you have not already and set it aside.
- In a small bowl, stir together the gochujang, soy sauce, minced garlic, and sesame oil until smooth.
- Heat a large skillet over medium heat. Add the shrimp and pour the gochujang mixture over them. Cook for 4 to 5 minutes, stirring often, until the shrimp turn pink and are coated in the sauce.
- While the shrimp cook, place the mixed vegetables in a steamer basket over a pot of simmering water. Steam for 5 to 7 minutes until they are tender but still bright.
- Divide the cooked rice among four bowls. Top each bowl with the gochujang shrimp, a portion of the steamed vegetables, and a scoop of chopped kimchi.
- Finish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
Steam the vegetables just until crisp-tender so they keep their color and do not release extra water into the bowls. If the gochujang sauce tastes too thick after cooking, add a teaspoon of water to loosen it before coating the shrimp. Leftovers store well in the fridge for one day. Reheat the shrimp and rice gently in a skillet and add fresh kimchi on top to keep the texture lively.
Course: Main Course
Cuisine: Korean
Equipment: Large skillet, Steamer basket, Mixing bowl
Cuisine: Korean
Equipment: Large skillet, Steamer basket, Mixing bowl