Korean Gochujang Shrimp Bowl
Tender shrimp coated in gochujang glaze served over a grain or noodle base with roasted vegetables. Warm bowl assembled with vegetables, protein, and garnish.
Ingredients
Method
Pat shrimp dry with paper towels and season with salt and black pepper.
Cut bell pepper and carrot into uniform pieces; toss with 1 tbsp sesame oil, salt, and pepper.
Mince garlic and ginger; keep green onion whites and greens separate.
Spread seasoned vegetables on a sheet pan and roast at 425°F for 15–18 minutes until tender and lightly caramelized; set aside.
Cook grain according to package directions if not already prepared; divide among four bowls.
Heat remaining 1 tbsp sesame oil in a large skillet over medium-high heat.
Add garlic and ginger; cook 30 seconds until fragrant.
Add shrimp and cook 2–3 minutes per side until pink and opaque; do not overcrowd the pan.
Pour gochujang glaze over shrimp and toss to coat; cook 1–2 minutes until glaze clings to each piece.
Top each grain bowl with glazed shrimp and roasted vegetables.
Sprinkle sesame seeds and green onion greens over each bowl; drizzle any pan sauce around the bowl and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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