Shrimp and Kimchi Rice Bowl

Name: Shrimp and Kimchi Rice Bowl
Total time: 35 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1 1/2 cup short-grain or sushi rice; 1/4 head purple cabbage, very thinly sliced (8 ounces); 3/4 teaspoon fine sea salt, plus more to taste; 1 pound shrimp, peeled and deveined; 1 tablespoon chile-garlic sauce; 1 tablespoon brown sugar; 2 tablespoons peanut, canola or grapeseed oil; 1 teaspoon sesame seeds; 3 green onions, thinly sliced; 1 to 2 cups kimchi, to taste; 2 cups raw or cooked vegetables (such as shredded carrot, sliced radish, avocado, edamame, grilled zucchini or steamed spinach)

By Sarah Copeland

Total Time: 35 minutes
Rating: 4(423)
Comments: Read comments

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.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1½cup short-grain or sushi rice
¼head purple cabbage, very thinly sliced (8 ounces)
¾teaspoon fine sea salt, plus more to taste
1pound shrimp, peeled and deveined
1tablespoon chile-garlic sauce
1tablespoon brown sugar
2tablespoons peanut, canola or grapeseed oil
1teaspoon sesame seeds
3green onions, thinly sliced
1 to 2cups kimchi, to taste
2cups raw or cooked vegetables (such as shredded carrot, sliced radish, avocado, edamame, grilled zucchini or steamed spinach)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.

Tip

You can cook the rice and shrimp, wilt the cabbage and prepare all the vegetables in advance, and refrigerate in separate, airtight containers for up to 3 days. Bring everything to room temperature. Heat the rice over a low flame or in the microwave, and layer your rice bowl.

Ratings

4 out of 5

423 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Bernice Glenn5 years ago

It is great to have a recipe that can be varied in many ways, as you suggest with the vegetables. Even regular rice will work in this recipe.I cook a similar rice bowl frequently, and top with pork slivers or even left over fish. One way to have rice on hand is to cook much more than you need for one recipe, and freeze the rest in cup size portions. When heated in the microwave and fluffed up, rice still tastes great. Frozen rice when thawed, is great for stir-fry.

Emily B.5 years ago

Made this with slow roasted sushi grade salmon and it was delicious.

Biff5 years ago

Great recipe. A dollop of gochujang in each bowl is a worthy addition.

Sue Orr1 week ago

This was amazing! My husband even loved it. Next time I will add bok choy and edamame. We added seasoned rice vinegar, just a bit. This will be in regular rotation. Will also try with tofu.

BB81 year ago

Good, simple and tasty. I seasoned the rice with a little sushi vinegar--it complemented the sweet/hot sauce on the shrimp.

Sharon D.1 year ago

My family thought the flavor, especially over rice, was a little bland. I would love to find a miso-based sauce to drizzle over the top similar to what is done with poki bowls.

Private comments are only visible to you.