SHRIMP AND KIMCHI RICE BOWL
If you want dinner with ease, make it a rice bowl. You can cook the rice in advance and reheat it, or employ a rice cooker. (A small one doesn't demand much space, and it cooks perfect rice while you go about other business.) But even if you make rice on the stovetop, you'll have 30 minutes to pull together the rest of this meal, so it's hot and ready all at once. Kimchi is the heavy lifter here, since it has tons of crunch and tang, which gives you space to add in other vegetable without doing much to them. They could be grated and raw, or make use of yesterday's leftovers. If shrimp isn't your speed, try this marinade on beef chuck or tofu. Or top the rice with an egg fried in a mixture of canola and sesame oil.
Provided by Sarah Copeland
Categories dinner, weekday, grains and rice, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.
- Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)
- Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.
- Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 7 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 857 milligrams, Sugar 5 grams, TransFat 0 grams
KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.
Provided by mykoreaneats
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
- Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
- Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 61.2 g, Cholesterol 375.2 mg, Fat 22.8 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 1209.4 mg, Sugar 4.7 g
KOREAN STYLE FRIED SHRIMP RICE BOWLS WITH KIMCHI + CRUNCHY NOODLES.
So much flavor, so much color, so perfect for spring. Clearly you need to make them tonight, or at least as soon as you have time.
Provided by Tieghan Gerard
Categories Main Course
Time 1h15m
Number Of Ingredients 25
Steps:
- Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
- In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
- Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F. Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towels and then break into pieces. Set aside.
- Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add shrimp and toss. Working in batches, fry shrimp until golden, 4-6 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry shrimp a second time until crisp, 4-6 minutes more. Drain on paper towels. Add the shrimp to the bowl with the sauce and toss well.
- Heat a large skillet over medium heat, add a drizzle of sesame oil. Once hot, add the mushrooms and spinach, season with salt and pepper. Cook until the spinach is wilted and the mushrooms are caramelized, about 8 minutes. Remove from heat and season with salt and pepper if needed.
- Divide the rice among bowls. Top with the fried shrimp. Add the cooked spinach and mushrooms. Add the carrots, cabbage, scallions, bean sprouts and kimichi. Fry an egg and place it next to the shrimp. Serve with toasted sesame seeds and sriracha.
Nutrition Facts : Calories 946 kcal, Carbohydrate 143 g, Protein 63 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 592 mg, Sodium 760 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
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