Teriyaki Shrimp Bibimbap with Sesame Scallions
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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 teriyaki glaze
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp neutral oil (such as canola or avocado oil)
For the vegetables
- 2 medium carrots, julienned
- 2 cups baby spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 2 tbsp neutral oil, divided
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- ¼ tsp salt
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
For serving
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, mirin, sake, honey, cornstarch, and grated ginger in a small bowl until the cornstarch is fully dissolved. Set aside.
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