Shrimp Kimchi Brown Rice Salad Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl salad combines brown rice with shrimp, well-aged kimchi, and vegetables.
This one-bowl salad combines brown rice with shrimp, well-aged kimchi, and vegetables. The kimchi’s tangy, spicy flavor pairs nicely with the shrimp’s springy texture. It’s a good choice for a quick lunch or a light dinner.
Salads & light · 15 minutes to cook
Nutrition (per 354.3g serving): 415 kcal · protein 21.9g · carbohydrate 59g · fat 9.8g · sodium 350.6mg
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 using aged kimchi, squeeze out a little of the liquid so the rice doesn’t get soggy.
Tips: Keep the vegetables and shrimp separate from the rice, then mix everything together just before eating to keep them crisp.
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Ingredients (1 serving)
- Shrimp — 80 g
- Aged kimchi — 40 g
- Brown rice — 150 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Sesame oil — 1 tsp
- Gochujang — 0.5 tsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp