Crispy Shrimp Bibimbap Bowls

• Seafood

  • 500 g Shrimp

• Produce

  • 1/2 cup Beansprouts, fresh
  • 1/2 cup Carrots
  • 2 cloves Garlic
  • 1/2 cup Shiitake mushroom + 2 cloves garlic, fresh
  • 3 cups Spinach + 2 cloves garlic, fresh

• Refrigerated

  • 3 Egg, Fried

• Condiments

  • 2 tbsp Honey
  • 1 Sriracha

• Pasta & Grains

  • 3 Bowls of cooked rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 cup Flour
  • 2 tbsp Gochujang
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 cups Oil
  • 1 tbsp Vinegar

• Prepared

  • 1/2 cup Kimchi

• Liquids

  • 5/8 cup Water

Found on thepeachkitchen.com

Description

Ingredients

• 500g Shrimp, shells removed except tails and deveined
• 2 tbsp Gochujang (Korean hot red pepper paste)
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vinegar
• ½ cup flour
• ½ cup + 2 tbsp water
• 1 tbsp cornstarch
• 2 cups oil for frying + 2 tbsp canola oil
• 3 cups fresh spinach + 2 cloves garlic, minced
• ½ cup sliced fresh shiitake mushroom + 2 cloves garlic, minced
• ½ cup carrots, cut into matchsticks
• ½ cup kimchi, (I used Dae Jang Gum Kimchi)
• ½ cup fresh beansprouts
• 3-4 bowls of cooked rice
• 3-4 sunny-side up fried egg
• sriracha for serving
• sesame seeds for garnish

Directions

• Combine gochujang, honey, garlic, and vinegar in a large bowl. Mix well and set aside.
• In a non-stick skillet, sauté garlic and 1 tbsp canola oil. Add sliced shiitake mushrooms. Keep sauteeing for 30 seconds and season with salt and pepper to taste. Transfer to a bowl and set aside.
• In the same skillet, sauté garlic and 1 tbsp canola oil. Add fresh spinach. Keep sauteeing for until spinach is wilted and season with salt and pepper to taste. Transfer to a bowl and set aside.
• Heat oil for frying in a pan.
• In a large bowl, combine flour, water, and cornstarch to form a slurry. Dip each shrimp into the slury and fry until golden. and crispy.
• Toss in the Gochujang sauce to coat.
• To serve, assemble in a bowl. Put rice in bowls, top with one fried egg, a bit of sautéed shiitake mushrooms, sautéed spinach, carrots, kimchi, beansprouts and about 3-4 pieces of crispy shrimp.
• Sprinkle with sesame seeds and Serve with Sriracha.