Lunch

Gochugaru Shrimp & Cucumber Bibim Rice Bowl

Name: Gochugaru Shrimp & Cucumber Bibim Rice Bowl
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1½ cups cooked short-grain rice (or sushi rice), chilled; 300g large shrimp, peeled and deveined, patted dry; 2 teaspoons gochugaru (Korean red chili flakes); 1 English cucumber, peeled into ribbons with a vegetable peeler; 1 large carrot, shredded or julienned; 2 large eggs; 3 tablespoons gochujang; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 1 tablespoon water; 1 teaspoon sugar; 1 clove garlic, minced; 1 tablespoon neutral oil (for cooking); 2 scallions, sliced; Sesame seeds and toasted nori strips (optional)

Chilled short-grain rice topped with seared gochugaru-dusted shrimp, cool cucumber ribbons, shredded carrot, a soft-fried egg, and a bright gochujang-sesame dressing stirred through. Fresh, fast, and endlessly satisfying—a true bibimbap in spirit.

622calper serving 42gprotein 54gcarbs 27gfat 8min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this