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Shortcut Bibimbap with Shrimp, Fried Egg and Kimchi

Name: Shortcut Bibimbap with Shrimp, Fried Egg and Kimchi
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 1/2 lb uncooked deveined peeled large shrimp, tail shells removed; 1 tablespoon Sriracha sauce; 2 tablespoons toasted sesame oil; 1/2 cup kimchi, thinly sliced; 4 green onions, greens and whites separated, thinly sliced on the bias; 2 eggs; 1 tablespoon soy sauce; 2 cups hot cooked white rice

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Shortcut Bibimbap with Shrimp, Fried Egg and Kimchi

Prep 25 min
Total 25 min
Servings 2

A beautiful, flavorsome bibimbap bowl doesn’t have to take all night to prepare and assemble. Get all the flavors of the Korean classic with less effort using our clever shortcut bibimbap recipe.

By Tablespoon Kitchens

Updated November 27, 2019

Ingredients

1/2 lb uncooked deveined peeled large shrimp, tail shells removed
1 tablespoon Sriracha sauce
2 tablespoons toasted sesame oil
1/2 cup kimchi, thinly sliced
4 green onions, greens and whites separated, thinly sliced on the bias
2 eggs
1 tablespoon soy sauce
2 cups hot cooked white rice

Steps

1

In large bowl, mix shrimp and Sriracha sauce. In 10-inch nonstick skillet, heat 1 tablespoon of the sesame oil over medium heat. Add shrimp mixture in a single layer; cook 1 to 2 minutes, without moving. Turn shrimp; cook 1 to 2 minutes longer or until cooked through. Transfer to plate; cover with foil to keep warm.
2

Carefully wipe out skillet. Add remaining tablespoon sesame oil to skillet. Add kimchi and green onion whites around outside of pan; add eggs to center of pan. Cook 30 seconds to 1 minute, until edges are set; pour soy sauce over eggs, and cover pan. Cook 3 to 4 minutes or until yolks are set and no longer runny.
3

Divide rice between 2 bowls. Divide shrimp evenly over rice. Top each bowl with 1 egg. Divide kimchi mixture and green onion greens evenly between bowls.

Concerned about sodium? Substitute reduced-sodium soy sauce.
“Faux frying” is a great way to get the feel of fried eggs without the mess and added fat.
Change up this bibimbap recipe to suit your taste. Switch the sriracha for equal amounts of gochujang for a more fermented spice. Use brown rice instead of white. Or swap out the shrimp for a different cooked meat, such as beef or chicken.

Nutrition Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 4g; 21%

Trans Fat: 0g

Cholesterol: 360mg; 120%

Sodium: 2270mg; 95%

Potassium: 490mg; 14%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 2g; 8%

Sugars: 3g

Protein: 31g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 25%; 25%

Calcium: 20%; 20%

Iron: 20%; 20%

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;