Kimchi and Shrimp Rice Bowl recipe - ingredients, nutrition and when to eat it
A simple rice bowl topped with shrimp and kimchi stir-fried together. The bouncy shrimp go well with the tangy, spicy kimchi.
A simple rice bowl topped with shrimp and kimchi stir-fried together. The bouncy shrimp go well with the tangy, spicy kimchi. It makes an easy lunch or a quick dinner on a busy evening.
Rice bowls · 15 minutes to cook
Nutrition (per 459.5g serving): 517.9 kcal · protein 26.6g · carbohydrate 76.9g · fat 9.9g · sodium 661.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very ripe, use a little less gochujang and soy sauce to balance the seasoning.
Tips: Shrimp can turn tough if cooked too long, so turn off the heat as soon as they turn opaque.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Shrimp — 100 g
- Napa cabbage kimchi — 70 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp