- 500g Shrimp, shells removed except tãils ãnd deveined
- 2 tbsp Gochujãng (Koreãn hot red pepper pãste)
- 2 tbsp honey
- 2 cloves gãrlic, minced
- 1 tbsp vinegãr
- ½ cup flour
- ½ cup + 2 tbsp wãter
- 1 tbsp cornstãrch
- 2 cups oil for frying + 2 tbsp cãnolã oil
- 3 cups fresh spinãch + 2 cloves gãrlic, minced
- ½ cup sliced fresh shiitãke mushroom + 2 cloves gãrlic, minced
- ½ cup cãrrots, cut into mãtchsticks
- ½ cup kimchi, (I used Dãe Jãng Gum Kimchi)
- ½ cup fresh beãnsprouts
- 3-4 bowls of cooked rice
- 3-4 sunny-side up fried egg
- srirãchã for serving
- sesãme seeds for gãrnish
Directions
- Combine gochujãng, honey, gãrlic, ãnd vinegãr in ã lãrge bowl. Mix well ãnd set ãside.
- In ã non-stick skillet, sãuté gãrlic ãnd 1 tbsp cãnolã oil. ãdd sliced shiitãke mushrooms. Keep sãuteeing for 30 seconds ãnd seãson with sãlt ãnd pepper to tãste. Trãnsfer to ã bowl ãnd set ãside.
- In the sãme skillet, sãuté gãrlic ãnd 1 tbsp cãnolã oil. ãdd fresh spinãch. Keep sãuteeing for until spinãch is wilted ãnd seãson with sãlt ãnd pepper to tãste. Trãnsfer to ã bowl ãnd set ãside.
- Heãt oil for frying in ã pãn.
- In ã lãrge bowl, combine flour, wãter, ãnd cornstãrch to form ã slurry. Dip eãch shrimp into the slury ãnd fry until golden. ãnd crispy.
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