Spicy Korean Prawn Bibimbap Recipe

About this recipe

A vibrant Korean rice bowl topped with succulent prawns, fresh vegetables, and a flavorful gochujang sauce. Perfectly balanced for a hearty yet healthy lunch.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Bunch Spinach Fresh 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• 250 G Sempio Gochujang
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds

Instructions

1. 1. Rinse and peel the prawns, ensuring they are clean and ready for cooking.
2. 2. Cook the short-grain rice and set it aside to cool slightly.
3. 3. Slice the carrot and zucchini into thin matchsticks for easy stir-frying.
4. 4. In a pan, heat sesame oil and sauté garlic until fragrant, about 30 seconds.
5. 5. Add the prawns to the pan and cook until they turn pink and are fully cooked.
6. 6. Remove the prawns and in the same pan, stir-fry the carrot, zucchini, spinach, and bean sprouts.
7. 7. Mix gochujang, soy sauce, and a splash of water to create a smooth sauce.
8. 8. Assemble the bibimbap by placing rice at the base of a bowl.
9. 9. Arrange the cooked prawns and vegetables neatly over the rice.
10. 10. Drizzle the gochujang sauce generously over the bowl.
11. 11. Garnish with chopped green onions and sesame seeds before serving.