Shrimp and Kimchi Rice Bowl
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.
- Serves: 4 persons
- 1 ½cup 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
- 1to 2 cups kimchi, to taste
- 2cups raw or cooked vegetables (such as shredded carrot, sliced radish, avocado, edamame, grilled zucchini or steamed spinach)
Step 1Rinse 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.
Step 2Meanwhile, 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.)
Step 3Toss 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.
Step 4Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.