Ingredients
Scale
- 1/2 pound shrimp (cleaned and deveined)
- Salt and pepper
- 1 tablespoon oil
- 1 cup kimchi
- 3 cups steamed day old short- or medium-grain rice (white or brown)
- 1/4 cup kimchi juice
- 1 to 2 tablespoons *gochujang (more or less to taste)
- 1 1/2 teaspoons soy or tamari sauce
- 1 to 2 teaspoons toasted sesame oil (more or less to taste)
- 1 scallion (thinly sliced)
- 1 sheet toasted nori (cut into thin strips)
- Toasted sesame seeds for garnish
- Sunny side up egg for serving
- Sriracha or sambal for serving
Instructions
- Season the shrimp with salt and pepper. Heat the oil in a large skillet or wok. When hot, add the shrimp and sear a couple of minutes per side until pink and opaque. Remove, roughly chop.
- Add kimchi and sauté a minute or two. Add the rice, kimchi juice, gochujang and soy/tamari. Sauté about 5 minutes. Stir in the reserved shrimp. Add sesame oil and remove from heat.
- Spoon into bowls and sprinkle with chopped green onion, roasted nori and sesame seeds. Top each bowl with a fried egg. Serve with sriracha or sambal.
Notes
*If you can’t find or don’t have gochujang, substitute a generous pinch of chile flakes in its place.
- Category: Main