Shrimp and Mustard Green Bibimbap
Bursting with flavor, this Korean staple is a great way to use those seasonal garden veggies and have fun with presentation and creativity!
Hold the sugar, please. Whether you follow a keto diet or not, it is nice to be aware of the hidden sugars that can so easily sneak up in foods we use all of the time. In this delicious dish filled with great vegetables, sauces can be a hidden villain. The pickled cucumbers are typically made with an easy sugar and vinegar mix, and the sauce on top is most commonly Gochujang (red chili peppers and fermented soybeans). A simple swap to a sugar substitute (I’m partial to Monkfruit) and using the gochugaru flakes to make your own paste instead of buying the paste saves a lot of added ingredients and keeps this dish much healthier!
Knowing the foundations. Bibimbap has many rumored origins, and whether this is casual meals with the royalty’s family at home, or at the end of a harvest season with the general population, the common denominator is that it is a mix of vegetables with rice, typically using zucchini and carrots, and served with a gochujang sauce on top or on the side to pull everything together. This version forgoes the rice for cauliflower rice, but uses that in the same way to soak up the sautéed flavors from the vegetables, and gather vinegar from the cucumbers. All tied together with egg yolk and a deliciously spicy gochugaru sauce, this is one flavorful bowl and a great way to use any seasonal produce you may have!
Looking for other ways to use your mustard greens or green onions? Try out these great recipes:
Summer Greens Crustless Quiche with Tomatoes and Bacon
Mustard on Mustard Salad with Pickled Onions and Arugula
Ramp, Carrot and Radish Kimchi
Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Shrimp and Mustard Green Bibimbap
Equipment
- Skillet
- Kitchen knife
- Mixing bowls
Ingredients
Cucumbers
- 1 tsp Sweetener I use Monkfruit
- 1 1/2 tbsp Rice Vinegar
- 1/2 large Cucumber
- 1 tsp Fresh Ginger
Gochugaru Sauce
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 1/2 tsp Sweetener I use Monkfruit
- 1 tsp Rice Vinegar
- 2/3 tsp Sesame Oil
Bibimbap
- 2-3 large Mushrooms (ideally shiitake or portabella)
- 1/2 large Zucchini
- 2 medium Carrots
- 2 stalks Green Onion
- 1 head Mustard Greens about 2 inch diameter
- 10-12 large Shrimp
- 1 tbsp Fresh Ginger
- 1 tbsp Soy Sauce (aminos)
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 2 tbsp Sesame Oil
- 2 large Eggs (farm fresh preferred)
- Salt
- 4 cups Cauliflower Rice (optional for serving)
- Sesame Seeds/chia seeds (optional for garnish)
Instructions
Cucumbers
- In a small dish, combine ginger, sweetener and rice vinegar. Stir together and add thinly sliced cucumbers. Mix together and set aside, stirring occasionally.
Gochugaru Sauce
- In another dish, combine sweetener, gochugaru flakes, rice vinegar and sesame oil. Stir together and adjust chili flakes to spice preference. Set aside.
Bibimbap
- If using, cook cauliflower rice according to instruction, or regular rice. Keep warm.
- In skillet, heat a bit of olive oil and garlic. Add sliced mushrooms and sauté until tender. Remove and set to the side (start a side plate, as we will be preparing in steps).
- In now empty skillet, warm sesame oil and add matchstick cut zucchini, carrots and green onions, and season with salt. Sauté until tender and browned. Remove and add to side plate.
- Add a dash of olive oil to the skillet to pick up any seasoning and add shrimp. Cook through, developing a crisp exterior. Add to side plate.
- Add a dash of sesame oil and chopped ginger. Sauté and add mustard greens. Cook until greens are wilted. Salt as desired.
- While pan is still hot, crack eggs and turn heat lower, adding a splash of water. Allow to cook until sunny side up.
- While egg is finishing, assemble bowl. First, layer cauliflower rice, then place mushrooms, sautéed vegetables, pickled cucumbers, shrimp, and mustard greens. Top with a fried egg and drizzle with gochugaru sauce. Sprinkle with sesame or chia seeds and serve. Enjoy!
