Korean Shrimp Recipe

Bibimbap with Grilled Shrimp & Mushrooms EatingWell

WEBApr 22, 2024 · Grill the shrimp directly over high heat until lightly charred and opaque in the center, turning once, 2 to 3 minutes. Remove to a …

Rating: 4.3/5(3)
1. To prepare marinade: Whisk vinegar, soy sauce, sesame oil, canola oil, brown sugar and ginger in a medium bowl.
2. To prepare bibimbap: Place mushroom caps in a shallow dish. Pour in about half the marinade and turn to coat. Set aside.
3. Add shrimp to the remaining marinade; coat evenly. Cover and refrigerate for at least 30 minutes or up to about 1 hour, while you prepare the rice and vegetables.
4. Bring water to a boil in a large saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 50 minutes. Let stand, covered, until ready to serve.

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KoreanSpiced Shrimp & Rice Bowls

WEBApr 29, 2021 · Heat 1 tablespoon grapeseed oil in large non-stick skillet over medium-high heat. Add mushrooms. Cook and stir until tender, …

1. Prepare rice according to package directions without butter or salt.
2. Use a vegetable peeler to cut the carrot into long strips.Combine vinegar, soy sauce, sesame oil, ginger, and sugar in a small saucepan over medium heat. Bring to a simmer and add the carrot strips. Stir to coat. Remove from heat. Cover and set aside.
3. Heat 1 tablespoon grapeseed oil in large non-stick skillet over medium-high heat. Add mushrooms. Cook and stir until tender, about 5 minutes. Add spinach and remaining tablespoon of soy sauce. Cook until spinach is wilted, about 1 minute. Transfer to a bowl.
4. Pat shrimp dry with a paper towel. Sprinkle with the Gochugaru. Heat remaining tablespoon of grapeseed oil to the skillet over medium-high heat. Add shrimp. Cook and stir as needed until shrimp are lightly browned, about 5 minutes.

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