Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.

Name: Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.
Prep time: 25 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 1/2 cups uncooked jasmine rice; 3 cups water; 2 tablespoons toasted sesame seeds (plus more for serving); 2 cloves garlic (finely minced or grated); 1 tablespoon fresh ginger (grated); 3 tablespoons soy sauce; 3 tablespoons gochujang (Korean chile paste); 1 1/2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 2/3 cup flour (see notes on how to make this gluten free); 1 tablespoon cornstarch; 1 1/2 pounds medium shrimp (peeled and deveined with tails left on or off (your preference)); 1/2 pound cooked chow mein noodles or other thick asian noodles; oil (for frying); 2 tablespoons sesame oil; 1 pound shiitake mushrooms; 12 ounces fresh spinach; 2 carrots (cut into matchsticks); 1 cup purple cabbage (thinly sliced); 4 scallions (chopped); 1 cup bean sprouts; 1 cup kimichi; 4 fried eggs (or cooked to your liking); sriracha (for serving)

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March 16, 2015

Posted in Gluten-Free, Main Course, Seafood

AKA – Monday food like no other.

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles | halfbakedharvest.com @hbharvest

Or just, OH MY GOSH it’s Monday and I wish it was still Saturday, food. YUP, that’s life, but food like this makes Monday’s almost heavenly, and definitely more bearable.

But umm, you guys can we talk about some serious business before I consume your brains with these Korean style fried shrimp rice bowls?

I need you guys to help me with something. See, sometimes I wonder if I am actually making recipes you really want to see. I mean, how rude is it of me to not even ask what YOU guys (my very favorite people by the way) really want to see. You know? So, I thought it was time I stopped all this rudeness and learned some manners.

While, in all honesty, little Asher thought it was time. She was talking to me the other day and asked me why I never asked her what SHE wanted me to make. Asher really wanted doughnuts but I was making something “boring” (to her). She felt I really needed to make what she (and everyone else) wanted, and doughnuts were it… got to love the girl. The girl is kind of too smart for her years and her cuteness just makes everything she says seem like the right thing. Yes, she is one spoiled little girl.

Anyway, I have all these ideas, but sometimes I am afraid they are just TOO out there for some people. My creativity gets the best of me and most times I love that, but today I just want to take a step back and see what you guys would like to see me cooking, eating and loving.

SO, please, please, please, do not be shy today. Like all those readers who never comment, today is your day!! Please, I’ll make your favorite foods in return? It’ll be so fun to see your ideas since I feel like my brain can be a little close minded, only accepting the moods and flavors that I am feeling. Your thoughts and ideas will be so welcomed!!

Also, I finally had some time to talk to my mom after her China trip and whoa, things are really different over there. I still cannot get over the whole toilet in the ground without any toilet paper thing, rice at every meal, smoking being allowed everywhere and not being allowed to help people who have been hurt, but hey everyone does their own thing. Or I guess every country does their own thing. All and all it sounded like a really cool trip.

My brother got 4th in his competition which I guess is really awesome considering his age (he’s 14) and the weather being horrible (-17 F). He was the highest scoring US team member, so that was pretty cool. I don’t know, for me it’s all about 1st place, but maybe I am too competitive. Even still, I’m crazy proud of the kid, he’s the littlest guy around, but apparently he is KILLIN it.

If you are interested or even semi interested in snowboarding, you should check out this video that NBC aired on the US Rookie Team riders. Even me, the “let’s please never talk about snowboarding girl” thought it was a pretty inspiring video. My brother is named Red, the tiny, blondie decked out in Burton and Red Bull attire.

Oh, and I feel I should mention that Red and my dad just stopped by. They needed a place to drive to…my dad was teaching Red how to drive stick. He could barely see over the wheel – so scary!

Whoa. Sorry for the wordy overload there. Sometimes I got nothing to say and other times it seems like I can write forever. I find this SO odd and at times totally annoying (like when I have nothing to say).

So let’s finally talk about these bowls and how THEY are KILLIN it. No really, they totally are. 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. No excuses!

If your are not a shrimp person, swap diced chicken. If you are vegetarian, try using tofu. Either way, just make these bowls. They are healthy and fun and I just really love all the colors. Color is my thing right now. Can’t have too much color!!

And of course that fried eggs. Can’t ever have too many of those either.

Aside from the colors and the egg, the shrimp is the star of the show, or bowl really. It’s basically fried shrimp covered in Korean BBQ sauce and it’s bone suckin’ good. It’s a really easy sauce to make and if you are being super healthy, feel free to just cook the shrimp in the sauce in a skillet instead of frying. I love the fried shrimp because the coating really soaks up all that sauce, but I totally get it if you do not want to bother with frying. It’s definitely not the most fun kitchen task.

The rest is some kimchi, which is just fermented cabbage and veggies (kind of like a Korean slaw), some sautéed spinach and mushrooms and then fresh veggies for crunch. Oh, and of course some crunchy noodles, cause I had to add just ONE more thing. Yup, that’s me.

And with that I feel like I am done. Hoping this post brought some color to your Monday!!

4.48 from 17 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles.

By halfbakedharvest

Course: Main Course

Cuisine: korean

Keyword: kimchi, noodles, shrimp

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.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 4 BOWLS

Calories 946 kcal

Ingredients

Rice

1 1/2 cups uncooked jasmine rice
3 cups water
2 tablespoons toasted sesame seeds plus more for serving

Shrimp

2 cloves garlic finely minced or grated
1 tablespoon fresh ginger grated
3 tablespoons soy sauce
3 tablespoons gochujang Korean chile paste
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour see notes on how to make this gluten free
1 tablespoon cornstarch
1 1/2 pounds medium shrimp peeled and deveined with tails left on or off (your preference)
1/2 pound cooked chow mein noodles or other thick asian noodles
oil for frying

Bowls

2 tablespoons sesame oil
1 pound shiitake mushrooms
12 ounces fresh spinach
2 carrots cut into matchsticks
1 cup purple cabbage thinly sliced
4 scallions chopped
1 cup bean sprouts
1 cup kimichi
4 fried eggs or cooked to your liking
sriracha for serving

Instructions

Rice

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.

Shrimp

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.

To Assemble

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.

Recipe Notes

*Gochujang is a spicy Korean paste that can be purchased at your local grocery store or Whole Foods. It can also be purchased on Thrive Market.

**Kimichi is a Korean side dish made up of fermented cabbage and veggies. It can be bought in most grocery stores and at Whole Food stores in the produce isle.

***To make this bowl gluten free, skip frying the shrimp and just cook it in the sauce in a skillet. Also, swap the gochujang, as it not gluten free, with sriracha.

If it did, that totally makes me SO excited!!

If you make this recipe, be sure to tag your photo #halfbakedharvest.