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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!!
This bowl looks incredible and just perfect for Monday. The colors and textures are so inviting! Your recipes rock so keep the creativity coming. I could see you putting a killer spin on paella or risotto. You can never go wrong with desserts and you always kill it with your chocolate posts, so just keep doing your thing! 🙂
Thank you so much, Laura! I thinking paella is a must! 🙂
Hi!
I think your blog is very creative but could you try include
some spanish cuisine like paella? I think that would be great
Also, sichuan cusine is also very popular and I love sichuan food!
Perhaps that could be a hint?
Or maybe a quesadilla pizza?
YES! Love the idea of spanish cuisine!! Thanks for suggesting it!! Love the other suggestions too, writing them all down! 🙂
This looks amazing! I love your creativity and wouldn’t change a thing! I’m inspired to make your recipes gluten and dairy free for us to enjoy; not to mention the beautiful photos I can stare at all day!
Quick tip on kimchi: you can use gochugaru (hot pepper flakes), which is gluten free and can be mixed with the rice vinegar (in your recipe) … here’s my homemade kimchi I thought I’d share if looking to make it homemade 🙂 http://fromjessicaskitchen.com/easy-homemade-kimchi/
Oh thanks, Jessica!! I am so going to try your recipe! 🙂
I love that this is a spin off of korean bibimbap. Usually koreans eat this with the gochujang as the condiment, but loved how you added it to the shrimp! I would love more korean dishes as well as Thai! PAD SEE EWW pleaseeee!!!!!!!!
Thanks Connie! Totally going to try Pad See Ew!! Sounds awesome!
New follower, first time ever making a comment anywhere! Love your blog, gets me thinking of food in the a new way, sometimes have trouble getting products in my remote area so of course I like things made from scratch. Love how you share your recipes, thank you.
Thank you so much! So excited to have you as a new follower! Hope you love everything you try!! 🙂
I love Korean anything, Tieghan, so keep it coming! Bibimbap (often w/o rice just bc I don’t usually have it on hand) is one of my FAVORITES ever! You always win with gochujang and a crispy egg.
I have been wanting to make Bibimbap, so maybe that is next. THANKS!!
YUMMMM. These are everything I want. How did you know?!! <3 <3 <3
Thank you!! Kind of, super excited you like the bowls! 🙂
this looks amazing! I have almost everything at home so I might be having something similar for dinner tonight. I’m writing from Canada – but I think you’d really do well with a ludicrous poutine recipe! Or a savoury pie! Tortiere, chicken potpie, or something kooky with buffalo chicken!
Let me know if you make something similar, hope you love it!! 🙂 And ummm….check back Wednesday. I think you will be happy! 🙂
THANKS!!
I’m Korean American, and these just look incredible. Makes me miss food from my mom’s! I don’t think I could just eat one bowl. This is amazing!
Thank you!! So excited you like it! 🙂
Have a great week!!
Girlfriend, your creativity is what makes you YOU! I look forward to your posts every week to see what you come up with; honestly I thought I was creative until I started reading your blog. Ha! Love every single solitary thing you come up with!! Including these bowls!!
Oh my gosh, THANK YOU! And you are beyond creative! I love you recipes, so awesome!!
Um, yes X 10000000000!
THANK YOU! Hope all is good! 🙂
Don’t change a thing! I love your recipes. They consistently surprise and challenge me – so fun to open each post.
Thank you so much, Nancy! Your words are brightening my day! 🙂
Have a great week!!
Hi Tieghan! This looks super yummy:) as for ideas, something chocolate?? I’ve also wanted to learn how to make panna cotta for some time now, so that woulld be awesome if you made that!! Thanks;)
Thanks Sofia!! I am so up for more chocolate and I have never made panna cotta, but it sounds fun! 🙂
This totally makes Monday better! This dish is right up my alley. What a fabulous looking bowl!
Thank you so much, Brian!! Hope you had a great Monday!
Thiegan,
I have a giant list of go to recipes from YOU and I love every one of them. Just made your slow cooker chipotle pulled pork a couple of days ago topped with raspberry chili chutney I made last summer (yes, chutney) and this bowl sounds amazing! Your photos are beautiful and your flavors are too. I love curries and chutneys (your lamb with apricot chutney and feta pesto OMG!) and crunch and color (these greens with mushrooms on their own!) Be yourself. Meatless fans can modify with their own creativity! I modify to reduce carbs (no buns) and I adore your food. Again, may I come visit? Don’t doubt yourself. You are a rock star. But my 4 year old grandson does still just want a quesadilla; Asher would appreciate that!
This makes me SO excited, THANK YOU!! Also, that raspberry chutney?? PERFECTION!! 🙂
And yes, come visit!!