Red Meat Allergy Friendly Black Pepper Shrimp Bibimbap with Snow Peas
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4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the bibimbap sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 garlic clove, minced
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tsp coarsely ground black pepper
- Ā½ tsp salt
- 1 tbsp soy sauce
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the vegetables
- 8 oz snow peas, strings removed
- 2 medium carrots, julienned
- 4 oz fresh spinach
- 1 tbsp sesame oil, divided
- 1 tbsp neutral oil (such as canola or vegetable oil)
- Ā½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, honey, and minced garlic in a small bowl until smooth. Set aside.
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