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AKA – Monday food like no other.
Or just, OH MY GOSH it’s Monday and I wish it was still Saturday, food. YUP, that’s life, but food like this makes Monday’s almost heavenly, and definitely more bearable.
But umm, you guys can we talk about some serious business before I consume your brains with these Korean style fried shrimp rice bowls?
I need you guys to help me with something. See, sometimes I wonder if I am actually making recipes you really want to see. I mean, how rude is it of me to not even ask what YOU guys (my very favorite people by the way) really want to see. You know? So, I thought it was time I stopped all this rudeness and learned some manners.
While, in all honesty, little Asher thought it was time. She was talking to me the other day and asked me why I never asked her what SHE wanted me to make. Asher really wanted doughnuts but I was making something “boring” (to her). She felt I really needed to make what she (and everyone else) wanted, and doughnuts were it… got to love the girl. The girl is kind of too smart for her years and her cuteness just makes everything she says seem like the right thing. Yes, she is one spoiled little girl.
Anyway, I have all these ideas, but sometimes I am afraid they are just TOO out there for some people. My creativity gets the best of me and most times I love that, but today I just want to take a step back and see what you guys would like to see me cooking, eating and loving.
SO, please, please, please, do not be shy today. Like all those readers who never comment, today is your day!! Please, I’ll make your favorite foods in return? It’ll be so fun to see your ideas since I feel like my brain can be a little close minded, only accepting the moods and flavors that I am feeling. Your thoughts and ideas will be so welcomed!!
Also, I finally had some time to talk to my mom after her China trip and whoa, things are really different over there. I still cannot get over the whole toilet in the ground without any toilet paper thing, rice at every meal, smoking being allowed everywhere and not being allowed to help people who have been hurt, but hey everyone does their own thing. Or I guess every country does their own thing. All and all it sounded like a really cool trip.
My brother got 4th in his competition which I guess is really awesome considering his age (he’s 14) and the weather being horrible (-17 F). He was the highest scoring US team member, so that was pretty cool. I don’t know, for me it’s all about 1st place, but maybe I am too competitive. Even still, I’m crazy proud of the kid, he’s the littlest guy around, but apparently he is KILLIN it.
If you are interested or even semi interested in snowboarding, you should check out this video that NBC aired on the US Rookie Team riders. Even me, the “let’s please never talk about snowboarding girl” thought it was a pretty inspiring video. My brother is named Red, the tiny, blondie decked out in Burton and Red Bull attire.
Oh, and I feel I should mention that Red and my dad just stopped by. They needed a place to drive to…my dad was teaching Red how to drive stick. He could barely see over the wheel – so scary!
Whoa. Sorry for the wordy overload there. Sometimes I got nothing to say and other times it seems like I can write forever. I find this SO odd and at times totally annoying (like when I have nothing to say).
So let’s finally talk about these bowls and how THEY are KILLINÂ it. No really, they totally are. So much flavor, so much color, so perfect for spring. Clearly you need to make them tonight, or at least as soon as you have time. No excuses!
If your are not a shrimp person, swap diced chicken. If you are vegetarian, try using tofu. Either way, just make these bowls. They are healthy and fun and I just really love all the colors. Color is my thing right now. Can’t have too much color!!
And of course that fried eggs. Can’t ever have too many of those either.
Aside from the colors and the egg, the shrimp is the star of the show, or bowl really. It’s basically fried shrimp covered in Korean BBQ sauce and it’s bone suckin’ good. It’s a really easy sauce to make and if you are being super healthy, feel free to just cook the shrimp in the sauce in a skillet instead of frying. I love the fried shrimp because the coating really soaks up all that sauce, but I totally get it if you do not want to bother with frying. It’s definitely not the most fun kitchen task.
The rest is some kimchi, which is just fermented cabbage and veggies (kind of like a Korean slaw), some sautéed spinach and mushrooms and then fresh veggies for crunch. Oh, and of course some crunchy noodles, cause I had to add just ONE more thing. Yup, that’s me.
And with that I feel like I am done. Hoping this post brought some color to your Monday!!
Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.
Servings: 4 BOWLS
Calories Per Serving: 990 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Rice
- 1 1/2 cups uncooked jasmine rice
- 3 cups water
- 2 tablespoons toasted sesame seeds plus more for serving
Shrimp
- 2 cloves garlic finely minced or grated
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce
- 3 tablespoons gochujang Korean chile paste
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2/3 cup flour see notes on how to make this gluten free
- 1 tablespoon cornstarch
- 1 1/2 pounds medium shrimp peeled and deveined with tails left on or off (your preference)
- 1/2 pound cooked chow mein noodles or other thick asian noodles
- oil for frying
Bowls
- 2 tablespoons sesame oil
- 1 pound shiitake mushrooms
- 12 ounces fresh spinach
- 2 carrots cut into matchsticks
- 1 cup purple cabbage thinly sliced
- 4 scallions chopped
- 1 cup bean sprouts
- 1 cup kimichi
- 4 fried eggs or cooked to your liking
- sriracha for serving
Instructions
Rice
- Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Shrimp
- In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
- Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F. Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towels and then break into pieces. Set aside.
- Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add shrimp and toss. Working in batches, fry shrimp until golden, 4–6 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry shrimp a second time until crisp, 4-6 minutes more. Drain on paper towels. Add the shrimp to the bowl with the sauce and toss well.
To Assemble
- Heat a large skillet over medium heat, add a drizzle of sesame oil. Once hot, add the mushrooms and spinach, season with salt and pepper. Cook until the spinach is wilted and the mushrooms are caramelized, about 8 minutes. Remove from heat and season with salt and pepper if needed.
- Divide the rice among bowls. Top with the fried shrimp. Add the cooked spinach and mushrooms. Add the carrots, cabbage, scallions, bean sprouts and kimichi. Fry an egg and place it next to the shrimp. Serve with toasted sesame seeds and sriracha.
Notes
*Gochujang is a spicy Korean paste that can be purchased at your local grocery store or Whole Foods. It can also be purchased on Thrive Market.
**Kimichi is a Korean side dish made up of fermented cabbage and veggies. It can be bought in most grocery stores and at Whole Food stores in the produce isle.
***To make this bowl gluten free, skip frying the shrimp and just cook it in the sauce in a skillet. Also, swap the gochujang, as it not gluten free, with sriracha.
If it did, that totally makes me SO excited!!
Tieghan, I got so excited today when I opened your site, this Korean dish is EXACTLY what I want to see, the web is full of greasy doughnuts and all – American food, your site is such an inspiration with unusual favors and beautiful pictures, please, please continue what you have been doing!! I use your recipes ALL the time, not only look at pictures.
Asher is awesome… But she is still a little girl, and her tastes have not fully developed. It’s your job to help her grow in such inspiring young woman you are 😉
Oh wow!! THANK YOU!! Such, such, such kind words!! Will keep all the colorful recipe coming for sure! 🙂
Red kills it on the mountain and you in the kitchen ( I hope I used that word right).
I can’t eat seafood but I can replace it with chicken.
The pictures are wonderful and I so want a taste.
UP! Very right! 🙂
I used chicken for basically everyone but my dad and I, so chicken works great!! Thanks! 🙂
As a Korean-American, it’s always a thrill to see you post these totally yummy-looking recipes! Definitely not traditional Korean fare, but I firmly believe even native Koreans would completely flip over it! This reminds me of Kimchi fried rice + bibimbap, looks absolutely delish. As for other comments, I love all your creative recipes and stunning photos- especially the over-the-top, insanely decadent chocolate desserts!
THANK YOU!! Happy to have your approval on this…it totally makes me excited! 🙂
Happy you like over the top, that’s my favorite!!
Love your recipes, love your photos. My family loves food with flavor – no bland palates. More meatless dishes, please, and keep global tastes coming. Thanks for asking. Tell Asher!
More meat and global taste!! LOVE it!! Global flavors are so fun! 🙂
Thanks for the kind words! Have great week! Oh and I will be sure to tell her! 🙂
Love all the colours here, this is is beautiful!
Thank you so much, Sarah!!
Oh my gosh, I always wonder the same thing! I LOVE being creative, but I always wonder if people just want lasagna you know? I say keep them coming!
These bowls? YES PLS! Anything with fried goodness is right up my ally,….and I LOVE THAT BOARD!! Gorgeous photos! Pinned!
YES! I wonder the very same thing. LOL!
Thanks Taylor!!
You asked for comments: I love your recipies! They are so different and colourful and delicious. Keep on going!! Best wishes from The Netherlands.
THANK YOU!! So kind of you and thanks for commenting and reading! 🙂
Have a great week!
I already love everything that you make but if I had to pick favorites I’d have to say that I love your culture fusion dishes and your big, over the top cakes! This recipe is definitely killing it. I could totally go for a bowl right now.
p.s. I know you know this, but your little bro is amazing and I can’t believe he’s only 14!
Thank you!! So happy you love my fusion foods, those are my favorite too. And of course the cakes! 🙂
Also, thank you for all you kind words!! Seriously so kind! have a great week!
I love the variety of interesting recipes…thank you. Agree with the others ‘don’t change a thing’ and love your blog.
Thank you so much, Charmaine! Totally making my day awesome! 🙂
Have a great week!
Hey Tieghan!
I have to say, I am one of those readers who read all the posts and are too shy to comment. And you have just convinced me to write my first ever comment on a blog! So I have to say that I adore your blog so much, I read every single post since I discovered it and I love all of them! You are so creative, your recipes are amazing, and I wouldn’t change a thing about this blog. Every single recipe I’ve tried blew my mind (and my boyfriend loved them too). But, since you asked for suggestions, and I love it when you combine aspects of different cuisines, I would love to see a Mexican – Italian combination. Maybe Italian burrito bowls? Or Mexican gnocchi? Surprise Us!
First, thank you so much for commenting. I am SO excited you did!! I LOVE the idea of an Italian-Mexican mash up, SO fun!! Totally going to be thinking about this. THANKS again for such a kind comment and reading daily. You have no idea how much it means and please let me know if you ever have any questions. Thanks so much!! 🙂
Have to try this! Loving that egg 🙂
I love all your creative recipes, Tieghan! It’s fun to see foods I wouldn’t see otherwise 🙂
Thank you so much! I hope you have a great week!
I love all your recipes and your creative genius…I wouldn’t change a thing…its why I can’t wait to read your blog everyday. I love the recipes that challenge us to go and find new ingredients that we may not have ever heard of before…..although I’m still not ready for chia seeds…can’t get pass that whole chia pet thing. Don’t change a thing…love your blog.
Awe, wow! Thank you so much! This is the kindest comment!! 🙂
THANK YOOU and have a great week! 🙂
You see, all your recipes are mouthwatering but I ADORE the chocolate things…
I know, I know -one cannot eat chocolate every single day but… chocolate overload would be great!!
Also, I remember your Crown of the Summer recipe – the tomato and corn Galette.
Why not more of this – galettes, pies, tarts… Sweet & Savory 🙂
One sweet galette would be perfect for every /Friday/ day 😉
You do veggies pretty well too.
Veggies+Chocolate+Carbs.
OMG.
YES! Chocolate overload = AMAZING! 🙂
Thank you so much! Have a great week!!
Tieghan, your crazy creative recipes are exactly why I adore your blog! You keep doing you, girl!
Besides, only *you* can consistently make shrimp look absolutely amazing to a girl who is not super fond of it 😀
Awe!! THANK YOU! And I am pumped I am making shrimp look good to you!!
Oh these look so delicious and totally my cup of tea. So much flavour. Im also dying to make kimchi, just havent ever got around to it.
Ditto Sam! My doctor will be happy I’m eating a lot healthier thanks to you! I was looking for a new way to use shrimp and you just gave it to me.
Thanks Tom!!
Thanks so much, Sam!! Hope all is well with you. I continue to be in awe of your photos!!