Barley Free Honey-Garlic Shrimp Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the honey-garlic sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp grated fresh ginger
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp neutral oil (such as canola or vegetable oil)
- ¼ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 medium zucchini, julienned or cut into thin matchsticks
- 2 medium carrots, julienned or cut into thin matchsticks
- 2 cups fresh spinach
- 1 cup bean sprouts
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp sesame oil
- ½ tsp salt
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp water
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 1 tbsp sesame seeds
- 3 scallions, thinly sliced (green parts only)
Instructions
- 1
Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, 2 tbsp honey, minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar, and grated ginger in a small bowl until combined. Set aside.
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