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Korean Style Shrimp Bowls with Brown Rice

September 27, 2017

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

  • 2 tablespoons gochujang (Korean condiment)
  • 2 tablespoons orange juice
  • Zest of one orange
  • 2 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

  • 1 pound medium shrimp, peeled and deveined
  • 2/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons peanut oil
  • 10 ounces mushrooms, sliced
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

  • 2 tablespoons peanut oil
  • 1 bunch broccolini, ends cut off
  • 1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

  • 4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.

 

 

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