Protein Boost | Shrimp Bibimbap
with Spicy Sesame-Gochujang BBQ Sauce
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Bibimbap is a Korean comfort food that’s fun to say, and just as fun to eat. These rice bowls bring you non-stop bites of delight—with plenty of carrots, mushrooms and edamame—in a hot-to-trot sauce BBQ fired up with gochujang chili paste.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Mushrooms
- 2 Garlic cloves
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Nantes carrots
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 30ml BBQ sauce
- 150g Edamame (or green peas)
- 15g Gochujang
- 9g White sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Mustard • Sesame • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Salt & pepper (S&P)
Olive oil
Total Fat
18 g
Saturated Fat
2 g
Sodium
2030 mg
Total Carb
102 g
Sugars
17 g
Protein
41 g
Fibre
9 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame oil and fluff the rice.
Mise en place
- Meanwhile, quarter the mushrooms.
- Cut the carrots into matchsticks (or halve lengthwise, then thinly slice crosswise on an angle).
- Mince the garlic.
Sauté the vegetables
- In a large pan, heat a drizzle of olive oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms, carrots, edamame and S&P. Sauté, 4 to 5 min., until tender; season with the spices.
- Add the spinach and sauté, 30 sec. to 1 min., until wilted.
Make the sauce
- In a small bowl, combine the BBQ sauce, gochujang (add ½ for medium spicy), remaining garlic and sesame oil, ½ the sesame seeds and 2 tbsp water (double for 4 portions).
Plate your dish
- Divide the rice between your bowls.
- Top with the vegetables (add a fried egg if desired).
- Drizzle with the sauce.
- Garnish with the remaining sesame seeds. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
