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!
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!