Cast Iron

Korean Shrimp Rice Bowls

October  4, 2022
2 Ratings
Photo by Erica Lea | Buttered Side Up
  • Serves 2
Author Notes

A Korean-inspired dish that's bursting with flavor! —Erica Lea | Buttered Side Up

What You'll Need
  • 1 teaspoon non-GMO gochujang
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 piece whole garlic clove
  • 1 teaspoon sugar or maple syrup
  • 2 teaspoons rice vinegar
  • 10 ounces wild shrimp
  • 2 teaspoons avocado oil, for frying
  • 1 piece whole medium cucumber, peel & thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon gochugaru (Korea hot pepper powder)
  • 2 pieces whole medium carrots, shredded
  • 1/2 piece whole medium zucchini, julienned
  • 3 ounces shiitake mushrooms, stems removed & thinly sliced
  • 3 teaspoons toasted sesame oil
  • 2 pieces whole clove garlic, minced
  • 1 teaspoon soy sauce (more to taste)
  • 3 teaspoons avocado oil, for frying
  • 3 tablespoons mayonnaise
  • 1 teaspoon non-GMO gochujang
  1. For the shrimp: In a shallow glass storage container, whisk together the gochujang, sesame oil, soy sauce, garlic, maple syrup, and rice vinegar. Add the shrimp and toss to coat. Place in the refrigerator and allow to marinate for at least 1 hour.
  2. For the gochujang mayo: In a small bowl, whisk together the mayo and gochujang.
  3. For the veggies: Cucumbers: Place the cucumbers in a shallow bowl and sprinkle with 1 teaspoons of salt. Let sit for 5-10 minutes and squeeze + dump out the excess water. Add the sesame seeds, gochugaru, 1/3 of the garlic, and 1 teaspoon toasted sesame oil and stir. Refrigerate until ready to use.
  4. Zucchini: Heat a medium-sized cast iron skillet over medium-high heat. Add a teaspoon of avocado oil. Add the zucchini and 1/3 of the garlic and sauté until tender crisp, about 3 minutes. Season to taste with salt. Stir in 1 teaspoon toasted sesame oil. Remove from skillet to a plate.
  5. Carrots: Add another teaspoon of avocado oil and sauté the carrots until tender crisp, about 3 minutes. Season to taste with salt. Remove from pan to the plate.
  6. Mushrooms: Add another teaspoon of oil and sauté the mushrooms for about 3 minutes, or until becoming soft. Add remaining garlic and sauté 2 more minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and soy sauce to taste. Remove to plate.
  7. To finish: In the now-clean pan, heat 2 teaspoons avocado oil over high heat. Add the shrimp and cook until pink and opaque in the center, about 2-3 minutes per side. Place some rice in a bowl. Arrange the veggies and shrimp on top. Add kimchi and toasted seaweed if desired. Top with gochujang mayo. Devour. Recipe inspired by Maangchi, Korean Bapsang, and Cooking Classy.

See what other Food52ers are saying.

  • mikedalena
  • Erica Lea | Buttered Side Up
    Erica Lea | Buttered Side Up

2 Reviews

mikedalena August 25, 2018
Why non-GMO gochujang but not with the other ingredients? Is there a significant difference between the two? I’m asking because you only cite the gochujang and not the cucumbers, soy sauce, veggies, or any of the myriad ingredients that are GMO in this recipe so I’m assuming it’s a taste thing and not politically motivated. Curiosity is killing this cat! I gotta know!😏
Erica L. July 1, 2019
Sorry - just seeing this question now! I usually list ingredients as I used them. I personally have never been able to find organic gochujang in stores, so the best I can do is use non-GMO. I would totally go for organic with the rest of the ingredients when possible, but non-GMO was the best I could do with the gochujang. Does that make sense?