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Bibimbap with Grilled Shrimp & Mushrooms

July/August 2010

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Bibimbap, a bowl full of sticky rice topped with several vegetables, meat or seafood and a fried egg, is one of the most iconic dishes of Korea. The artfully arranged little piles of vegetables may include carrots, spinach, mung bean sprouts and cucumbers. This tasty version has grilled portobello mushrooms and shrimp.



READER'S COMMENT:
"I have made this twice now. The marinade is great and I love the mixture of warm rice, grilled shrimp and crisp julienned vegetables. My partner said, "I could eat this every day." I couldn't find the Korean chile paste locally, so we...
Bibimbap with Grilled Shrimp & Mushrooms Recipe

Makes: Makes 4 servings

Active Time:

Total Time:

Ingredients

Marinade

  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon grated fresh ginger

Bibimbap

  • 2 portobello mushroom caps (about 4 inches across)
  • 1 pound raw shrimp (21-25 per pound), peeled and deveined (see Notes)
  • 2 1/4 cups water
  • 1 1/4 cups short-grain brown rice
  • 1 medium carrot
  • 1 4-inch piece English cucumber
  • 2 radishes, trimmed
  • 1 cup bean sprouts, chopped into 1- to 2-inch pieces
  • 1 tablespoon canola oil
  • 4 large eggs
  • 4 tablespoons Korean chile paste (see Notes)

Preparation

  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.
  5. Meanwhile, cut carrot, cucumber and radishes into 1- to 2-inch matchsticks (or cut into julienne strips using a mandoline slicer); set aside in separate piles along with the chopped bean sprouts.
  6. About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire.
  7. If grilling on a gas grill, keep one half on high heat and turn the other half down to medium heat. If using charcoal, move the coals into two separate piles. One pile should be larger for high heat and the other smaller for medium heat. Brush the grill rack clean and oil it (see Tip).
  8. Grill the mushroom caps directly over medium heat until soft and tender, basting occasionally with the marinade in the dish and turning once or twice, 8 to 12 minutes. Grill the shrimp directly over high heat until lightly charred and opaque in the center, turning once, 2 to 3 minutes. Remove to a clean cutting board. Cut the mushrooms and shrimp into 1/2-inch pieces; keep separate.
  9. Get each portion ready before cooking eggs. Put 1 cup of the warm rice in each of 4 bowls. Arrange the vegetables, mushrooms and shrimp in separate piles around the edge.
  10. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Crack eggs into the pan, being careful not to break the yolks. Cook until the whites are set, 3 to 5 minutes, or to desired doneness. Place a fried egg in the center of each portion. Each diner should stir everything in the bowl together, adding chile paste to taste.

Tips & Notes

  • Notes: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
  • Tip: Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from koamart.com. Annie Chun, a widely distributed national brand of Asian foods, has recently launched their own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute for Korean chile paste, combine 2 tablespoons white miso, 2 tablespoons Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 604 calories; 22 g fat (4 g sat, 10 g mono); 384 mg cholesterol; 64 g carbohydrates; 2 g added sugars; 37 g protein; 4 g fiber; 923 mg sodium; 833 mg potassium.

Nutrition Bonus: Vitamin A (61% daily value), Magnesium (38% dv), Iron (31% dv), Potassium & Zinc (24% dv), Folate (18% dv), Vitamin C (15% dv).


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Recipe Categories

Main Ingredient
Shellfish
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Season
Summer
Fall
Ethnic/Regional
Asian
Korean
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
4
Publication
July/August 2010
20 minute dinner recipes
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