Korean Gochujang Shrimp Bowls

Sweet and savory chili-glazed shrimp served over fluffy jasmine rice with tender steamed baby bok choy and toasted sesame.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy
• Cost: $6.31/serving

Dietary

• Pescatarian
• High-Protein
• Egg-Free
• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• savory
• sweet
• spicy
• quick

Ingredients

• 2 pound shrimp (peeled, deveined, tails removed)
• 3 tablespoon gochujang
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon butter
• 1.5 pound baby bok choy (quartered lengthwise)
• 1.5 cup jasmine rice (uncooked)
• 0.5 cup green onions (chopped)

Instructions

1. Combine jasmine rice with 3 cups of water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes until tender.
2. In a small bowl, whisk together the gochujang, soy sauce, honey, and toasted sesame oil to create the glaze.
3. Melt the butter in a large skillet over medium-high heat. Add the quartered baby bok choy with 2 tablespoons of water, cover, and steam for 3 minutes until tender-crisp. Transfer the bok choy to a warm plate.
4. In the same hot skillet, add the shrimp and cook for 2 minutes. Pour the gochujang glaze over the shrimp and toss continuously for 2 minutes until the shrimp are opaque, pink, and glossy.
5. Divide the fluffy jasmine rice into bowls, arrange the glazed shrimp and steamed bok choy on top, and garnish with chopped green onions.

Notes

Tossing the shrimp in the sauce at the end glazes them evenly without scorching the honey.

Nutrition (per serving)

• Calories: 376
• Protein: 33.8 g
• Carbohydrates: 48.4 g
• Fat: 5.5 g
• Fiber: 2 g
• Sodium: 806 mg
• Saturated Fat: 2.2 g
• Sugar: 5.4 g
• Cholesterol: 218 mg