Citric Acid Free Teriyaki Shrimp Bibimbap with Sesame Scallions

Total time1 hr 10 min

Prep time25 min

Cook time30 min

Citric Acid Free Teriyaki Shrimp Bibimbap with Sesame Scallions

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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
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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 oil 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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