SO good! This was a meal my husband and I could make together - he did the marinade, mushies and shrimp, and I did the veggies and rice. It's a meal in a bowl, and very satisfying. Since our grill turned out to be moldy and infested with brown recluses (!) when we opened it, he prepared the shrimp and mushrooms in the wok instead (and then poured the remaining cooked marinade over our bowls = yum). Would love to try it on the grill next time. Definitely not a weeknight meal, though. I can never find bean sprouts that look good (even tried to grow them, but they weren't sprouty enough), so I julienned up some jicama instead - worked like a charm.
Bibimbap with Grilled Shrimp & Mushrooms
From EatingWell: July/August 2010
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.
3 Reviews for Bibimbap with Grilled Shrimp & Mushrooms
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 just used Chile Garlic sauce. Fantastic.
One family member said she could eat this every day. The marinade was excellent. We could not find Korean chile paste locally, but we substituted with other Asian chile sauce. But the grilled shrimp and mushrooms paired well with the julienned fresh cool vegetables and the warm rice. And the egg on top is just fun. Yummy. We are making this again this weekend for company.