Korean Shrimp Rice Bowl


October 18, 2012

Author: KatieChin

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WBTT (Way Before the Twins) were born, I used to galavant all over Koreatown devouring Korean BBQ, Kim Chee Fried Rice and Chap Chae with my peeps before our weekly karaoke outings. I get to K-Town when I can these days, but whenever I start craving garlicky, sour, spicy and sweet Korean flavors I whip up this dish which is incredibly easy and really flavorful. It’s great to have a jar of kim chee on hand in your fridge for this dish. Kim chee can be found at Asian markets. It varies terms of heat levels so depending on your heat-o-meter this dish can be mildy spicy to nuclear. Omit the red pepper flakes and stick to mild kim chee if making this dish for kids.


Stir-fry sauce

1 tablespoon soy sauce

3 tablespoons mirin

1 tablespoon toasted sesame oil

2 tablespoons oil

1 clove garlic, minced

2 teaspoons fresh minced ginger

½ teaspoon red pepper flakes

1 lb. medium shrimp, peeled and deveined

½ cup diced red bell pepper

½ cup diced green bell pepper

8 oz. kim chee, coarsely chopped

hot jasmine rice

toasted sesame seeds for garnish


  • Combine the first three ingredients in a bowl. Stir to combine. Set aside.
  • Heat a wok or skillet or medium high heat. Add the oil and swirl to coat. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until it turns pink. Add the red and green bell pepper and stir-fry for 1 minute. Add the kim chee and reserved stir-fry sauce and stir-fry for 1 minute.
  • Scoop jasmine rice into 4 bowls. Place stir-fry over the bowls. Sprinkle with sesame seeds and enjoy!