Shrimp And Kimchi Rice Bowl Recipes

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
• Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Steps:

• Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
• Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
• Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
• While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
• To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.

Steps:

• Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
• Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
• Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
• Top the fried rice with the scallions before serving.

Steps:

• In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
• In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.

Steps:

• Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.
• Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)
• Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.
• Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.