Shrimp and Kimchi Rice Bowl

By Sarah Copeland

Shrimp and Kimchi Rice Bowl
Romulo Yanes for The New York Times. Food styling: Vivian Lui.
Total Time
35 minutes
Rating
4(408)
Notes
Read community notes

If you want dinner with ease, make it a rice bowl. You can cook the rice in advance and reheat it, or employ a rice cooker. (A small one doesn’t demand much space, and it cooks perfect rice while you go about other business.) But even if you make rice on the stovetop, you’ll have 30 minutes to pull together the rest of this meal, so it’s hot and ready all at once. Kimchi is the heavy lifter here, since it has tons of crunch and tang, which gives you space to add in other vegetable without doing much to them. They could be grated and raw, or make use of yesterday’s leftovers. If shrimp isn’t your speed, try this marinade on beef chuck or tofu. Or top the rice with an egg fried in a mixture of canola and sesame oil.

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Ingredients

Yield:4 servings
  • 1½cup short-grain or sushi rice
  • ¼head purple cabbage, very thinly sliced (8 ounces)
  • ¾teaspoon fine sea salt, plus more to taste
  • 1pound shrimp, peeled and deveined
  • 1tablespoon chile-garlic sauce
  • 1tablespoon brown sugar
  • 2tablespoons peanut, canola or grapeseed oil
  • 1teaspoon sesame seeds
  • 3green onions, thinly sliced
  • 1 to 2cups kimchi, to taste
  • 2cups raw or cooked vegetables (such as shredded carrot, sliced radish, avocado, edamame, grilled zucchini or steamed spinach)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

504 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 75 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 31 grams protein; 767 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.

  2. Step 2

    Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)

  3. Step 3

    Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.

  4. Step 4

    Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.

Tip
  • You can cook the rice and shrimp, wilt the cabbage and prepare all the vegetables in advance, and refrigerate in separate, airtight containers for up to 3 days. Bring everything to room temperature. Heat the rice over a low flame or in the microwave, and layer your rice bowl.

Ratings

4 out of 5
408 user ratings
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Cooking Notes

Bernice Glenn

It is great to have a recipe that can be varied in many ways, as you suggest with the vegetables. Even regular rice will work in this recipe.I cook a similar rice bowl frequently, and top with pork slivers or even left over fish. One way to have rice on hand is to cook much more than you need for one recipe, and freeze the rest in cup size portions. When heated in the microwave and fluffed up, rice still tastes great. Frozen rice when thawed, is great for stir-fry.

Emily B.

Made this with slow roasted sushi grade salmon and it was delicious.

Tough Shopper

This seems very similar to Bi bim bap, one of my favorite dishes ever. As such I bet a fried egg on top would really add to it!

Biff

Great recipe. A dollop of gochujang in each bowl is a worthy addition.

nancy

Very tasty Covid cooking! Questioned unseasoned rice esp since kimchi had little juice. Added some gochujang paste, minced garlic and fresh ginger when cooking rice. Trader Joe’s sweet chili sauce was just right as is for shrimp, no need for sugar. Two of us; cooked one cup rice, we ate it all. I lightly rinsed the cabbage as it was very salty. Mandolin is great to slice cabbage and radishes. One cup kimchi this time. More next! Prepped veggies hours ahead, no loss of quality.

BB8

Good, simple and tasty. I seasoned the rice with a little sushi vinegar--it complemented the sweet/hot sauce on the shrimp.

Sharon D.

My family thought the flavor, especially over rice, was a little bland. I would love to find a miso-based sauce to drizzle over the top similar to what is done with poki bowls.

Mia

Loved it!!! Adding sautéed spinach was a mistake though.

hilldown

I’ve made this many times and it’s always good. I follow the recipe but use whatever suitable veggies I have on hand. Tonight I used cubes of salmon instead of shrimp. Delicious.

Abigail

Adding a little bit of seaweed salad really amped it up!

Sophie

Simple, satisfying flavors. I think I will prepare this one, or some variation of it, frequently as the weather warms. Thanks!

jess

Used tofu to make vegan and couldn’t get enough of this. Delish!

laurie

I made this in a pinch on a hot day when I needed something that could be prepped in advance. I was skeptical it would be tasty enough so I added a tamari/guajong mixture. It didn’t need it. I will make this on repeat and try using tofu or chicken. I added shredded carrots, edamame ans radishes. GREAT!

clarepsych289

I added some extra sambal, steamed spinach with sesame oil, rice wine vinegar, extra sesame seeds, thinly sliced water melon radishes, grated carrots, and wasabi seaweed snacks. Very delicious--bit hit with little effort.

Kurt Silberschmidt

The simple sauce that one fries the shrimp in makes this dish. Wonderful!

Anna

For one of my vegetables, I sliced carrots with a vegetable peeler and roasted them with olive oil, salt, honey, brown sugar, and cayenne (375 for ~12 minutes). The sweetness and crunchiness was a beautiful addition. I also added enoki mushrooms, which went really well with the kimchi.

nb

This is a great dinner. I loved the shrimp cooked in brown sugar and chili sauce. I chose to add shredded carrots, scallions, some spinach sautéed with garlic, avocado, pickled radishes, and lots and lots of kimchi. It definitely benefited from soy sauce and sriracha at the table to bring it all together.

nancy

Very tasty Covid cooking! Questioned unseasoned rice esp since kimchi had little juice. Added some gochujang paste, minced garlic and fresh ginger when cooking rice. Trader Joe’s sweet chili sauce was just right as is for shrimp, no need for sugar. Two of us; cooked one cup rice, we ate it all. I lightly rinsed the cabbage as it was very salty. Mandolin is great to slice cabbage and radishes. One cup kimchi this time. More next! Prepped veggies hours ahead, no loss of quality.

Rena

Sautéed chopped shallots and mixed into rice. Next time more kimchee (namu gaji brand) and pickled ginger.

Tough Shopper

This seems very similar to Bi bim bap, one of my favorite dishes ever. As such I bet a fried egg on top would really add to it!

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