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Shrimp Bulgogi Bowls
with Gochujang Fried Rice
Salty, spicy and sweet; it's easy to understand why this Korean staple is so well loved, which is why we've created a shrimp version. The quick gochujang fried rice will take this to the next level of divine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
56 g
Edamame
(Contains Soy)
170 g
Coleslaw Cabbage Mix
2 tbsp
Gochujang
(Contains Soy, Wheat)
¾ cup
Basmati Rice
113 g
Yellow Onion
1 unit
Green Onion
1 tbsp
Honey
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Garlic Puree
Not included in your delivery
1 tsp
Sugar*
½ tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Add edamame to the pot halfway through. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
While seeds toast, peel, then cut onion into 1/4-inch pieces. Thinly slice green onion. Add half the gochujang, half the honey and 1 tbsp hot water (dbl for 4 ppl) to a small bowl. Stir until smooth. (NOTE: This is your gochujang-honey sauce.) Drain and rinse shrimp using a strainer, then pat dry with paper towels. Season with salt and pepper.
Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring often, until slightly softened, 2-3 min. Add shrimp. Cook, stirring occasionally, until shrimp start to turn pink, 1-2 min. Add half the garlic puree. Cook, stirring often, until fragrant, 30 sec. Add remaining honey, half the soy sauce, 1/2 tsp sugar and 3 tbsp water (dbl both for 4 ppl). Once simmering, add half the sesame seeds and season with pepper. Cook, stirring often, until sauce is almost absorbed, 1-2 min, and shrimp is cooked through. Transfer shrimp to a plate and cover to keep warm. Carefully wipe the pan clean.
Return the same pan over medium-high. Add half the sesame oil, then remaining onions. Cook, stirring occasionally, until slightly softened, 1-2 min. Add coleslaw cabbage mix, then remaining garlic puree. Season with salt and pepper. Cook, stirring often, until fragrant, 30 sec. Fluff rice with a fork, then add to the pan with veggies. Add remaining gochujang, remaining soy sauce and half of the remaining sesame seeds. Cook, stirring constantly, until rice is coated and veggies are tender-crisp, 1-2 min. Season with pepper to taste.
Divide fried rice between bowls. Top with shrimp bulgogi. Drizzle gochujang-honey sauce and remaining sesame oil over top, then sprinkle with green onions and remaining sesame seeds.
