Rice bowls are a convenient way of combining rice with a delicious topping in one bowl, and this Korean Style Gochujang Shrimp Rice Bowl fits the bill. Gochujang sauce is a Korean hot & sweet sauce that adds wonderful flavor and a kick to any dish. Seaweed wrappers are sold as snacks and can be found in almost any grocery store in the Asian food section. When I was stationed in Korea in the Army, I came to love these. I buy them in multipacks at the big wholesale stores. The roasted seaweed paper comes in small or large squares but the small ones are the ones I serve with this recipe and they are great to stuff with rice. Here’s How to put the meal together:
Start by cooking the jasmine rice according to package directions for four to six people as desired. While rice is cooking, peel and devein 2 lbs. of raw shrimp or you can buy them already peeled and deveined. Remove tails.
Cut up the Bok Choy into 1 inch pieces separating the white parts from the green leaves.
Next, mix 2 heaping tablespoons of cornstarch with 1/4 cup of cold water and set aside.
Now, make the sauce by combining 1 tablespoon of Korean Gochujang sauce with 1/4 cup of soy sauce, 1/2 cup water, & 3 tablespoons of packed brown sugar in a measuring cup or bowl.
These are the seaweed papers or wraps that come in a tray, these had 50 to a pack, they are very thin and crispy and taste amazing and are very healthy and nutritious.
Now that all of your ingredients are ready, it’s time to start cooking it, which comes together quickly at this point. Heat 2 tablespoons of vegetable oil in a large pan or wok over med high heat.
Pat the shrimp dry and once the oil is hot, add the shrimp and toss until done, they should be opaque and slightly browned 3- 4 minutes. When done, remove and place in a bowl.
Next, add the white parts of the bok choy to the pan and cook on med high until crisp tender, 2-3 min. and when done, place in the bowl with the shrimp.
Now, cook the green parts the same way but only cook until crisp tender 1-2 minutes. When done, add the shrimp and white parts back to the pan and toss together over med high heat.
Once combined, add the sauce and heat to boiling. Mix the cornstarch slurry very well, and add to the boiling liquid and the sauce should thicken immediately. Continue to boil for 1 minute.
The sauce should be thick like gravy. At this point check to see if you want more sugar or salt and pepper to taste.
Fluff the rice with a fork and place into bowls. Here is and example of how to use the seaweed squares if you have never used them before. They are delicious, trust me.
Once rice is in the bowls, top with the shrimp and boy choy mixture and serve with tea and seaweed wrappers. In Korea, they often serve barley tea with their meals. Enjoy and happy cooking!
Prep Time: 30 min. Cooking time: 30 min
Difficulty: Easy Servings: 4-6
Ingredients:
Jasmine Rice for four – six servings
2 lbs. peeled and deveined shrimp, tails removed
1 large bunch bok choy cut in 1 in. pieces green and white parts separated
1 tablespoon Korean Gochujang sauce
1/4 cup soy sauce
1/2 cup water
2 heaping tablespoons cornstarch mixed with 1/4 cup water
3 tablespoons of packed brown sugar
2 tablespoon vegetable oil
salt & pepper to taste
Roasted seaweed wraps