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AKA – Monday food like no other.

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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?

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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!!

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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!

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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).

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

So let’s finally talk about these bowls and how THEY are KILLIN 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!!

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

And of course that fried eggs. Can’t ever have too many of those either.

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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.

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

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 | @hbharvest

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.

Prep Time 25 minutes
Cook Time 30 minutes
Rest 20 minutes
Total Time 1 hour 15 minutes
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.



  • 1 1/2 cups uncooked jasmine rice
  • 3 cups water
  • 2 tablespoons toasted sesame seeds plus more for serving


  • 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


  • 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



  • 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.


  • 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.


*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.
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Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | @hbharvest

If it did, that totally makes me SO excited!!

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  1. Made the bowls for family last night. Was worried about spiciness, so I just let everyone drizzle on top instead of putting shrimp in sauce. Love, love, love! They were licking the spoon! Thanks! I would also request more simple recipes, I love to stockpile exotic ingredients, so keep on keepin on with unique flavors!

  2. Maybe some easy week night dinners? I love most of what you post, but sometimes the ingredient list looks daunting when I want to make something quick and tasty after work.

  3. Love your blog!!!! Your voice, the photography, everything is soooooo good! I would love it (because I am a novice) if you did step-by-step pictures. I know, super-demandy…but thought I would throw it out there! 🙂

  4. I just read “little Asher” who is this special person to you? My nephew’s name is Asher 🙂

    I love all the recipes you make, they are full of flavour and I love how you post dishes with Asian flair especially.

  5. I love how creative you are with your recipes, fun fusion fare 😉 I’d love to see your take on African peanut soup, since you seem to love peanut butter! Keep it up:)

  6. I have made so many of your “bowl food” recipes and they’ve all turned out great. This one is next on my list!

  7. I never post comments, but after reading your post today I had to. I subscribe to an insane amount of food blogs. Insane. I have favourites for writing style, photographs and recipes. Your blog is the top three for recipes – these are real recipes, full of flavour, inventive and almost always on the mark for me. In fact tonight I’m making your Black Rice Bowl with Orange Chicken. One of my most favourite finds from 2014 was your Crispy Carmelized Pork Ramen Noodle Soup. I can’t tell you how much I adore it. So please. Please. Keep your excellent recipes coming. Don’t change a thing. And thank you.

  8. Congrats to your brother! Your recipes are inspirational. I wish I was half as creative!

  9. I’ve loved almost every recipe of yours I’ve tried. I check back every day to make sure I don’t miss anything. Sometimes they do seem a little too ingredient full since every recipe requires me to drive half an hour to a much bigger and fancier grocery store than I have in town. But it’s usually worth it. 🙂 I love the extra saucy recipes and definitely anything with chicken since that’s what we eat the most. And spicy food is AWESOME. My favorites of your are the Korean fried chicken tacos, the Thai pomegranate enchiladas, and the Cuban chicken bowls. The flavors are incredible and so much more exciting than what I’m usually able to come up with on my own! So I appreciate your creativity. 🙂

  10. I love your photos and food styling. I would love to try recipes that are true favorites of your family. While wild, weird, great and exotic recipes are nice, those that are family tried and true and can get a family through the day are even better.

    Being that you come from a large family, I think it would be amazing to showcase each family member’s favorite food. As basic as it may seem, sometimes basic is best.

  11. I can’t get over how tasty this looks. (My boyfriend saw it as well and was like “Can you make that?” so I guess I’ll be making it soon! haha.) Tieghan, don’t even worry about what dishes you’re pushing out. You wouldn’t have so many happy readers if what you were delivering wasn’t spectacular in every way. I follow your blog because I love how insanely creative all your recipes are! You put things together sometimes that make me go, “Would that really work? I must know!” So just keep on plodding, lady! You and your dishes are fab! (On that note though… a quick lunch idea would be great. I’m getting sick of tuna melts :P)

  12. This looks amazing, of course! And I love your creativity so keep doing what you’re doing, Tieghan!