Coconut Free Classic Shrimp Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 Ā½ cups water
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
- Ā½ tsp grated fresh ginger
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 2 tsp water
For the vegetables
- 2 cups baby spinach
- 1 medium zucchini, cut into matchsticks
- 1 medium carrot, peeled and cut into matchsticks
- 1 cup bean sprouts
- 4 oz shiitake mushrooms, stems removed and caps thinly sliced
- 3 tbsp neutral oil, divided (such as vegetable or canola oil)
- 2 tsp soy sauce, divided
- 1 tsp sesame oil, divided
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Rinse the rice in a large saucepan under cold water, swirling until the water runs mostly clear, then drain. Add 2 1/2 cups water and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, rice vinegar, honey, 1 tbsp soy sauce, 1 tsp minced garlic, and 2 tsp water in a small bowl until smooth. Set aside.
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