In an attempt to break it, I bought a pack of Gochujang (Korean red pepper paste) and Doenjang (Soy Bean Paste). I also bought frozen squid rings. I thought it would be nice to keep it at home. Just in case, I have extra time I can make Korean Spicy Squid because I already have all the ingredients. How wrong was I. Oh yes, I was able to make Korean Spicy Squid, the sauce was amazing but I found out one thing. Those frozen squid rings are only good for making fried Calamari. It doesn’t even taste like squid.
peanutbutter♥ asked if I wasn’t going to take a photo of it and I said ‘no’. He asked why and I told him I didn’t like the taste and that I would just give it another try but with fresh squid next time. He suggested I should do it with prawns/shrimp instead. There was a lightbulb moment. I’ve been craving Bibimbap lately and there are two packs of Kimchi inside our fridge from a failed attempt to make Kimchi rice when there was leftover beef.
Since I love the Crispy Shrimp we had at Bonchon a few months ago, I thought it would be nice to make this as the meat for our Bibimbap bowls.
Bibimbap is a signature Korean dish served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste, fried egg and sliced meat (usually beef) It is stirred together thoroughly just before eating and it has all the flavors you can think of.
This was lunch today. Crossing my fingers I get to make delicious lunch (or breakfast or dinner) everyday for the rest of the week.
Ingredients
- 500g Shrimp, shells removed except tails and deveined
- 2 tbsp Gochujang (Korean hot red pepper paste)
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp vinegar
- ½ cup flour
- ½ cup + 2 tbsp water
- 1 tbsp cornstarch
- 2 cups oil for frying + 2 tbsp canola oil
- 3 cups fresh spinach + 2 cloves garlic, minced
- ½ cup sliced fresh shiitake mushroom + 2 cloves garlic, minced
- ½ cup carrots, cut into matchsticks
- ½ cup kimchi, (I used Dae Jang Gum Kimchi)
- ½ cup fresh beansprouts
- 3-4 bowls of cooked rice
- 3-4 sunny-side up fried egg
- sriracha for serving
- sesame seeds for garnish
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